Description
A quick and healthy high-protein shrimp stir fry with noodles, packed with fresh vegetables and tossed in a savory Asian-inspired sauce. Ready in just 25 minutes for an easy weeknight dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces high-protein noodles (whole wheat, edamame, or chickpea noodles)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snow peas
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha or red pepper flakes (optional)
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- 2 tablespoons crushed peanuts or cashews (optional)
Instructions
1. Bring a pot of water to a boil and cook the high-protein noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large pan or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. In the same pan, sauté minced garlic and grated ginger for about 30 seconds until fragrant.
4. Add sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until slightly tender.
5. Add snow peas during the final minute of cooking and stir to combine.
6. Return the cooked noodles and shrimp to the pan.
7. Pour in the soy sauce, honey or maple syrup, and optional sriracha. Toss everything together until well coated and heated through.
8. Serve hot and garnish with sesame seeds, chopped green onions, and crushed peanuts or cashews if desired.
Notes
Use any high-protein noodles such as chickpea, lentil, or edamame noodles for extra protein.
Do not overcook shrimp; they should be just pink and opaque to stay tender.
Swap vegetables based on what you have, such as snap peas, mushrooms, or zucchini.
Add extra sriracha or chili flakes for more heat.
Great for meal prep and reheats well the next day.