I recently spent a pleasant afternoon at my brother’s place where my niece’s boyfriend, Jason, made a wonderful stir fry noodles dish using avocado oil. This inspired me to make Stir Fried Shrimp and Noodles with Avocado Oil. I’m late to the avocado oil game, but, from what I’ve read, it’s becoming wildly popular for several reasons. With all the nutrients and benefits of olive oil including beneficial monounsaturated compounds and high levels of Vitamins E and K, avocado oil has one big advantage: it has a much higher smoke point than olive oil. Avocodo oil can be used at temperatures of up to 520°F before the oil releases free radicals.
Thus, I went on the hunt for avocado oil in Toronto. I stopped by Metro and found they carried only one brand: Chosen Foods Avocado Oil. A 750 ml bottle was priced at $20! I thought I could find a better price than that. I stopped in at Loblaws and saw they had the 750 ml Chosen Foods Avocado Oil on sale for $13.49. Loblaws also sells PC Cold-Pressed Extra Virgin Avocado Oil for $11.99 for 500 ml. I opted for the former since Chosen Foods seems to be the dominant player in the avocado oil market. The company is headquartered in San Diego and their mission is to “support true nourishment through the rediscovery and accessibility of real food.” That is something I can definitely get on board with.
I decided to modify Jason’s recipe, which had included chicken, by substituting shrimp for chicken and adding my favourite vegetable, broccoli.
I was very pleased with the results. The avocado oil added a nice buttery taste to the noodles. Read below for the recipe for Stir Fried Shrimp and Noodles with Avocado Oil. I think this would make a great dinner for those summer evenings at home on the patio. Here’s another option for summer nights on the patio: Artichoke, Chickpea and Sundried Tomato Salad
Stir Fried Shrimp and Noodles with Avocado Oil
- 4 Tablespoons avocado oil
- 10 medium sized shrimp deveined and thawed
- 1 cup broccoli cut into florets
- 2 carrots sliced
- 1 sweet pepper cut in small pieces
- 2 Portobello mushrooms cut in small pieces
- 1/2 lb. Chow mein noodles dried
- 2 Tablespoons Tamari
- 1 teaspoon curry powder
- 4 garlic cloves minced
- 3 chives finely chopped (optional)
- Boil chow mein noodles in water for three minutes, then remove from pot and drain.
- In a large frying pan, heat 2 Tablespoons of avocado oil on medium high and add chow mein noodles. Saute for 4 minutes, adding more avocado oil if noodles stick. Remove noodles from pan to a covered plate.
- In same frying pan, heat 2 Tablespoons of avocado oil on medium high and add 4 garlic cloves. Saute for 30 seconds.
- Add 1 teaspoon of curry powder to pan and saute for 30 seconds.
- Add broccoli, carrots, sweet pepper and Portobello mushrooms to pan and saute for 3 minutes.
- Add 2 tablespoons of Tamari to pan.
- Add shrimp to pan and saute for 3 minutes or until pink.
- Add noodles back to pan and stir all ingredients for 1 minute.
- Plate the dish and top with finely chopped chives if desired.