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Sesame Shrimp Noodle Stir Fry with Almond Ginger Sauce || gluten-free, pescetarian, dairy-free || Eat Spin Run Repeat

Sesame Shrimp Noodle Stir Fry with Almond Ginger Sauce


  • Author: Angela SImpson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 3 servings 1x

Description

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!


Scale

Ingredients

  • 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

Instructions

  • 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.
  • Category: dinner
  • Method: stir fry
  • Cuisine: Asian