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Asian Zucchini Noodle Stir-Fry with Shrimp

  • bell pepper

  • carrots

  • cornstarch

  • hoisin sauce

  • soy sauce

  • shrimp

  • low sodium soy sauce

  • olive oil (can use cooking spray)

  • red onions slices

  • sesame seeds

  • sugar snap peas

  • vegetable broth

  • zucchini (to be spiraled into noodles)

  1. In a small bowl, whisk together the vegetable broth, Hoisin sauce, soy sauce, and cornstarch. Set the mixture aside.

  2. Add olive oil to a large pan over medium-low heat, heat for 1 minute.

  3. Add the garlic and ginger, and cook for two minutes, stirring constantly

  4. Add the shrimp to the pan and cook for 3 minutes, stirring as needed. Season the shrimp with salt and pepper, and then transfer them to a bowl, leaving any liquid in the pan. Increase heat to medium.

  5. Add the zucchini, bell pepper, carrots, red onions, and snow peas, and cook stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.

  6. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine.

  7. Transfer the stir- fry to plates (or tupperware if you're preparing in advance)

  8. top with sesame seeds.

  9. *note: you can find a zucchini spiralizer for $15-20 at most kitchen supply astores. You can also purchase them in noodle form.