Ingredients
Scale
- Protein
- 1 lb large shrimp, peeled & deveined
- 8 oz high-protein noodles (whole wheat, edamame, or chickpea)
- Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snow peas
- Stir-Fry Sauce
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp sriracha or red pepper flakes (optional)
- Extras
- 1 tbsp sesame seeds
- 2 green onions, chopped
- 2 tbsp crushed peanuts or cashews (optional)
Instructions
- Bring a pot of water to a boil and cook noodles according to package instructions. Drain and set aside.
- Heat sesame oil in a large pan or wok over medium-high heat. Cook shrimp for 2–3 minutes per side until pink. Remove and set aside.
- In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
- Add bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until slightly tender. Add snow peas during the last minute.
- Add cooked noodles and shrimp back to the pan. Pour in stir-fry sauce and toss until evenly coated.
- Garnish with sesame seeds, green onions, and crushed nuts if desired. Serve hot.
Notes
- Use rice noodles or zucchini noodles if preferred.
- Adjust spice level with extra sriracha or chili flakes.
- Great for meal prep—store in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian