Description
A quick and satisfying shrimp stir fry with high-protein noodles and colorful vegetables, ready in about 20 minutes.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces high-protein noodles (lentil or chickpea)
- 2 cups mixed fresh vegetables (bell peppers, broccoli florets, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper to taste
- Green onions, sliced, for garnish
Instructions
- Cook noodles according to package instructions until al dente. Drain and set aside.
- Heat a large skillet or wok over medium-high. Add the olive oil and let it shimmer.
- Add minced garlic and ginger. Stir for about 30 seconds until fragrant.
- Arrange shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp to the side of the pan.
- Add mixed vegetables and stir-fry for 3–4 minutes until bright and crisp-tender.
- Add drained noodles to the pan. Pour in soy sauce. Toss quickly to combine, warming through for 1–2 minutes.
- Taste and season with salt and pepper if needed. Remove from heat and serve garnished with sliced green onions.
Notes
Use tamari for gluten-free or sesame oil for added flavor. Store leftovers for up to 3 days or freeze portions without shrimp for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian