Ingredients
Equipment
Method
- Cook the whole wheat spaghetti or udon noodles according to package directions. Once al dente, drain them and rinse briefly under cold water to prevent sticking. Toss the drained noodles with 1 tablespoon of sesame oil, then set aside. This helps keep them separated and adds an extra layer of flavor.8 ounces whole wheat spaghetti, udon noodles, or your favorite stir-fry noodle, 1 tablespoon sesame oil
- In a medium bowl, combine the peeled and deveined shrimp with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss gently to ensure each shrimp is evenly coated. Let this mixture sit for about 5-10 minutes while you prepare the vegetables. This marinade adds flavor and creates a light coating that helps the shrimp cook beautifully and retain moisture.1 pound large shrimp, peeled and deveined, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon cornstarch
- In a small bowl, whisk together the 1/4 cup low-sodium soy sauce, oyster sauce, rice vinegar, honey or maple syrup, chicken or vegetable broth, and 1 tablespoon of cornstarch. Ensure the cornstarch is fully dissolved to avoid lumps. Set this mixture aside. This sauce is the heart of your stir-fry, bringing all the flavors together.1/4 cup low-sodium soy sauce (or tamari for gluten-free), 2 tablespoons oyster sauce (or vegetarian oyster sauce), 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup (for vegan option), 1/4 cup chicken or vegetable broth, 1 tablespoon cornstarch
- Heat 1/2 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated shrimp in a single layer. Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque. Avoid overcrowding the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.1 tablespoon neutral cooking oil (like canola, vegetable, or avocado oil), divided
- Add the remaining 1/2 tablespoon of neutral cooking oil to the hot skillet. Add the sliced red bell pepper, broccoli florets, snow peas, and julienned carrots. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp and still vibrant in color. You want them cooked but with a slight bite.1 tablespoon neutral cooking oil (like canola, vegetable, or avocado oil), divided, 1 large red bell pepper, thinly sliced, 1 large broccoli crown, cut into small florets, 1 cup snow peas, trimmed, 1 medium carrot, julienned or thinly sliced
- Push the vegetables to the side of the skillet and add the minced garlic, grated ginger, and red pepper flakes (if using) to the cleared space. Sauté for about 30 seconds until fragrant. Then, toss the garlic and ginger with the vegetables.3 cloves garlic, minced, 1 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes (optional, for mild heat)
- Pour the prepared stir-fry sauce over the vegetables. Stir continuously as the sauce begins to bubble and thicken, which should take about 1-2 minutes.
- Return the cooked shrimp to the skillet. Add the prepared noodles. Toss everything together gently to coat evenly with the sauce. Cook for another 1-2 minutes, allowing the shrimp to heat through and the noodles to absorb the delicious sauce.8 ounces whole wheat spaghetti, udon noodles, or your favorite stir-fry noodle, 1 pound large shrimp, peeled and deveined
- Serve your High-Protein Shrimp Stir Fry with Noodles immediately. Garnish with your favorite toppings like toasted sesame seeds, chopped green onions, or a drizzle of sriracha, if desired. Enjoy this wholesome and flavorful meal!
Notes
Storing and reheating your High-Protein Shrimp Stir Fry with Noodles is straightforward, ensuring you can enjoy its deliciousness even days later. For refrigeration, allow the stir fry to cool completely before transferring it into an airtight container. It can be stored in the refrigerator for 3-4 days. To reheat, either microwave individual portions for 1-2 minutes until heated through, stirring halfway, or gently reheat the entire dish in a skillet over medium-low heat with a splash of water or broth to prevent drying. If you’d like to freeze this dish for future convenient meals, portion it into freezer-safe containers or bags. It’s best to freeze before adding any fresh garnishes. Properly sealed, the stir fry should remain fresh in the freezer for up to 2 months. To reheat from frozen, thaw overnight in the refrigerator and then follow the same reheating instructions as for refrigerated leftovers.
