Easy Shrimp Stir Fry with Noodles



– 1 (8 oz.) pkg, Udon rice noodles or lo mein noodles – 1 lb. raw shrimp, peeled, deveined and tails removed – 1 c. red bell pepper, cut into matchsticks – 1 c. carrots, cut into matchsticks (or purchased pre-cut) – 1 c. frozen, shelled edamame – 1 Tbsp. sesame oil (or olive oil) Peanut Sauce: – 1/3 c. creamy peanut butter – 1/3 c. low sodium chicken broth – 1/4 c. rice vinegar – 2 Tbsp. low sodium soy sauce – 1 Tbsp. sesame oil – 1 Tbsp. chili sauce (like Sriracha) – 1 Tbsp. fresh ginger root, grated – 1 tsp. garlic salt – 1/4 c. chopped peanuts, for topping


Step 1

In a medium bowl, add the peanut butter, broth, vinegar, oil, soy sauce, chili sauce, ginger and garlic salt. Whisk until smooth, and set aside.

Step 2

Begin boiling water in a large stock pot to cook the noodles. Cook noodles according to package directions. While noodles are cooking, to a large skillet or wok, heat 1 tbsp of oil over medium high heat. Add the shrimp and cook about 2 minutes on each side or until pink. Transfer cooked shrimp to a bowl and set aside.

Step 3

To the hot skillet, add the second tablespoon of oil. Add the vegetables; edamame, carrots and red bell pepper. Sauté for 5 minutes over medium high heat.

Step 4

Add the cooked shrimp and noodles into the hot skillet with the vegetables. Pour the prepared peanut sauce over the top and lightly toss together the ingredients to coat evenly. Sauté for about 5 minutes for the sauce and ingredients to come together.

Step 5

Serve right away while hot, and top with chopped peanuts, if desired.

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