Sesame and Coconut Shrimp Stir Fry


  • 1 bag rice noodles
  • 1 lb shrimp, deveined and rinsed
  • 2 large carrot, sliced thinly
  • 1 cup sliced mushrooms
  • 1 bell pepper, sliced thinly
  • 2-3 green onions, sliced thinly
  • 1 clove garlic, minced
  • 1 Tbsp. ginger, minced
  • ½ small Thai chili, sliced thinly (leave this out if you don’t like heat!)
  • 3-4 Tbsp Dark Sesame Oil
  • 3-4 Tbsp Coconut White Balsamic
  • 1 handful roasted cashews, chopped
  • bunch of fresh cilantro


  1. Cook rice noodles in boiling water according to package directions. Set aside but keep warm.
  2. Meanwhile, heat 2 Tbsp Dark Sesame Oil in a large wok or fry pan and add the shrimp. Cook until shrimp is pink and begins to curl. Take shrimp out of pan and keep warm.
  3. Heat another 1-2 Tbsp Dark Sesame Oil in the same wok or fry pan and add the carrot, mushrooms, bell pepper, and one of the green onions. Stir for 2-3 minutes, then add the garlic and ginger. Stir and add the Thai chili if using.
  4. Stir until veggies just begin to soften but are still firm.
  5. Add the shrimp back in just to re-heat.
  6. Add the Coconut Balsamic and stir.
  7. To serve, place the noodles in bowls, top with stir fry, then roasted cashews and fresh cilantro.
January 30, 2020 — The Unrefined Olive