Put random veggies to use with this fast, flavourful Sesame Shrimp Noodle Stir Fry. Dressed in almond ginger sauce, it’s an easy, healthy, gluten-free weeknight dinner that you can whip up in just a few minutes!
Hey there friends!
How’s your week going? I’m getting miiiighty excited about heading out on vacation pretty soon, and right now am just trying to tick a few items off my to-do list before taking off so that I can truly switch off and enjoy every moment of it.
As I mentioned in my goals for this month, I’m working to have the new recipe search up and running by the beginning of October. In the process of re-tagging older recipes, the perfectionist in me has felt the urge to re-make them, improving on the way they taste and look. (Those days of early blog photography just don’t do the food justice!) It’s been a big job, but also very rewarding to look back at how far things have come.
In related news, I’ve built a loose Maui itinerary so that I cover off all my must-sees, yet still enjoy lots of time on the beach too. I’ve got about 10 potential spots for poke eating plotted out on my Google map (#alwaysbeprepared) and some great hiking routes suggested by my friends who have visited before.
Slightly less exciting in this prep phase has been packing (yawwwn), and cleaning my house from top to bottom. Cleaning like a crazy lady is an odd habit I seem to have acquired over the past couple of years, and the mood seems to strike 1) before trips, 2) before going to the gym in the morning, and 3) before races. Random? TOTALLY.
My logic on the vacation thing is this: Flying to fun destinations is exciting, but the trip back is always a tiring one. It’s always nice to come home to a super clean house and clean sheets, right? Guys, I even washed my duvet cover which I haaaaaate doing because the process of putting the duvet inside the cover is still something I haven’t quite conquered. This time, I thought I’d done such a genius job by crawling inside and stretching it right into all 4 corners. But buttoning up the bottom felt really awkward, and at that moment I realized that the cover was inside out and I had to start all over.
Lesson learned: Don’t try to do skillful housekeeping tasks at 5am in a mostly-dark room.
When I’m not getting lost in my duvet cover, I’ve been using up the contents of my fridge by making dinners like the one I’ve got for you today. As I’ve said before, a stir fry of some sort is always my go-to when I have stray veggies lying around in the crisper, and yes, I know it’s pretty much just a cooked salad. BUT, just like a salad you can switch things up so easily to keep the flavours interesting.
Colours-wise, I used carrots, snap peas, bell peppers and zucchini in this creation, but it works with any vegetables you have on hand. For my plant-based friends, shrimp can be swapped with any of your choice of plant-based proteins including edamame, tempeh, or marinated tofu. Oh, and speaking of that marinade…
…let’s talk about this almond ginger sauce.
I’m allll about sauce for making the same veggies taste exciting several nights in a row, and this little almond ginger number is a smooth, creamy one with a light spicy kick and a hint of lime. If you’re using it as a marinade for tempeh or tofu as well, I recommend making a double batch (even though you’ll have leftovers anyway), and setting your pressed tofu in it overnight or for the day if possible. Chopping the tofu into cubes beforehand will increase the surface area, which means more pores (does tofu have pores?) to soak up the nutty, saucy goodness.
Random veggies in the fridge? Put them to use with this super fast, flavour-packed Sesame Shrimp Noodle Stir Fry. Dressed up in almond ginger sauce, it’s an easy weeknight dinner that puts takeout to shame!
- 85g medium thickness rice noodles, uncooked
- 1 tsp sesame oil
- 1 clove garlic
- 2 cups carrot coins, thinly sliced diagonally
- 2 cups sugar snap peas, slices diagonally
- ½ each red, orange and yellow bell peppers, julienne cut
- 1 large zucchini, spiralized into ribbons
- 250g cooked shrimp
- 1 tbsp very thinly minced Thai basil (or regular basil)
- any combination of lime wedges, thinly sliced green onion, sesame seeds, cilantro and fresh mint, to garnish
For the ginger almond sauce (you should only need to use about half of this):
- 1 clove garlic
- 1 tbsp grated fresh ginger
- 3 tbsp almond butter
- 2 tbsp rice vinegar
- 1 tbsp low sodium tamari
- juice of 1 lime, plus ¼ tsp zest
- 2 tsp sesame oil
- 2 tsp chili garlic sauce
- 3 tbsp water
- Make the sauce: In a food processor, combine all ingredients and puree until completely smooth. Transfer to a small jar and set aside. (Store leftovers in the fridge for up to 1 week.)
- Bring a pot of water to a boil and add the rice noodles. Cook according to package directions until soft, then remove from the heat and rinse well with cold water.
- Heat the sesame oil in a large wok for 1 minute. Add the garlic and fry it for 30s. Follow with the carrots, snap peas and bell peppers, along with about 2 tbsp ginger almond sauce. Stir fry for 3-4 minutes on high heat.
- When the carrots are nearly fork-tender, add the zucchini ribbons, shrimp and Thai basil. Stir fry for another 2-3 minutes or until the entire dish is warm throughout.
- Rinse the rice noodles again under running water (they tend to get stuck together) and add them to the wok with a few sprigs of torn cilantro and another 1-2 tbsp ginger almonds sauce. Add a little bit of water to thin if needed.
- Once the entire contents of the wok are hot, remove from the heat and divide between 3 bowls.
- Garnish with lime wedges, thinly sliced green onion, sesame seeds, cilantro and fresh mint (or any combo of these) and serve.
So tell me… do you have any weird pre-vacation quirks? Any tricks for getting your duvet inside the cover in one swift, majestic motion? Do share!