Shrimp Stir Fry with Noodles
Love a great shrimp stir fry recipe? This delicious Shrimp Stir Fry with Noodles and peanut sauce is a fantastic dinner option that your family will love!
Equipment
- Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
- Wooden Spurtle Tools This 5-Piece Wooden kitchen tool set is amazing and great for use in non-stick cookware. No scratches and no plastic!
Ingredients
- 1 (8 oz. pkg.) Udon rice noodles or lo mein noodles
- 1 lb. raw shrimp peeled, deveined and tails removed
- 1 cup red bell pepper cut into matchsticks
- 1 cup carrots cut into matchsticks (or purchased pre-cut)
- 1 cup frozen edamame thawed
- 1 Tablespoon sesame oil or olive oil
Peanut Sauce:
- 1/3 cup creamy peanut butter
- 1/3 cup low sodium chicken broth
- 1/4 cup rice vinegar
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon chili sauce like Sriracha
- 1 Tablespoon fresh ginger root grated
- 1 teaspoon garlic salt
- 1/4 cup chopped peanuts for topping
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve right away while hot, and top with chopped peanuts, if desired.
Notes
Refrigerate any leftovers in an airtight container. Will keep refrigerated for up to 5 days.
Nutrition
Serving: 1, 2 cupsCalories: 627kcalCarbohydrates: 57gProtein: 41gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 19gCholesterol: 159mgSodium: 2380mgFiber: 7gSugar: 10g
Tried this recipe?Let us know how it was!