Sometimes we all just need a good noodle stir fry.
Right? Just some good and healthy ingredients, a pot and a half, a big spoon, and lots of noodles.
Enough said for me.
But just to let you know, today we’re dealing with a shrimp stir fry that’s got a healthy helping of vegetables and a lot of helpings of flavor. Because it’s so disappointing when you just want a big bowl of yummy-flavored noodles and you get something that may look super appetizing but really just misses the mark in satisfying those umami-loving taste bud receptors. Such a pet peeve.
Might as well be those varnished bowls of food lined up, sitting atop food court restaurant counters, there to help you decide to go with that nice looking arrangement of food, only to get your receipt number called so that you can jump up and go retrieve your bowl with a messy lump of food in it, staring right back up at you like, “What? Were you expecting something prettier?” But you’re going to eat it. And it doesn’t taste as good as the varnished bowl of food looked either. Wasted meal.
We’ve all been there. And we keep putting ourselves through that from time to time because… well it doesn’t make much sense why, so let’s just leave it at because.
But if you buy your own fresh ingredients, make it at home, and put what you crave in it, then the odds are with you that you’ll get a delicious and healthy meal that’ll be satisfying too. Oh, and gorgeous without effort. No varnish necessary.
Try this recipe out because a big bowl of this shrimp stir fry will satiate all your umami cravings. Not to mention that briny soy sauce, fresh and tangy citrus, slices of chili spice, and the permeating flavor and aroma of garlic and ginger— it’ll make you weak in the knees.
Few things are simpler than making a stir fry at home because you literally just throw in whatever you like to a big pan with a bit of oil, mix it all around, add in some acidity and saltiness (from the lime and soy sauce in this case) and you’ve got an awesome dinner, ready in less than half an hour. So let’s do it!
- 1 package whole wheat pasta noodles (approximately 16 oz), you can use soba noodles or regular spaghetti noodles if you prefer
- 2 tbsp canola oil (or vegetable oil)
- 1 lb peeled and deveined shrimp
- 4 garlic cloves, minced
- 1 chunk of fresh ginger (about half the size of your thumb), thinly sliced
- 8 oz. snow peas (or 1 big handful)
- 12 oz. shiitake mushrooms, sliced
- 1 cup bamboo shoots (8 oz.)
- 1 serrano chili, sliced
- 8 tbsp soy sauce
- 1 lime, juiced
- 3 stems of green onion (scallion), root stumps removed and sliced
- Cook pasta noodles in a large pot of boiling salted water until just al dente (about 6 min).
- Drain and rinse with cold water to keep them from cooking any longer.
- Heat a large pan on high until very hot and add 1 tbsp of canola oil to it and tilt the pan around to coat.
- After about 20 seconds, when the oil is hot, add the shrimp and spread out evenly to sear.
- After about a minute (or when the shrimp is slightly seared) flip to sear the opposite side of the shrimp. Cook for another minute and set shrimp aside in a plate.
- Turn pan to medium heat and add in garlic, ginger, snow peas, mushrooms, bamboo shoots, and serrano chili and sauté for a couple minutes by mixing around with a spatula.
- After 2 minutes, add back in the shrimp and mix.
- Turn to med-low and add in noodles and 1 tbsp canola oil. Mix around just to heat up noodles for a minute or two, then turn off the heat and mix in soy sauce and lime juice.
- Top with sliced green onion, and serve.