Whenever someone asks me what my favorite food is, I always struggle to give an answer, because let's be honest, I LOVE FOOD! However, in the case that I can narrow it down to 2 or 3 items, I can guarantee that some sort of asian cuisine is on that list every time. I LOVE asian foods and asian flavors - especially in noodle or rice dishes. In my book, this falls into the comfort food category, and once you make these stir-fry noodles, you'll understand why! These eggy, garlicky, sweet and salty noodles are absolutely perfect, and will totally curb your craving for Chinese take-out. Packed with veggies and simmered in a thick, rich sauce, these noodles will be a new dinner menu favorite for your whole family. In this recipe, I used fresh shrimp as the protein - but feel free to mix it up with chicken, pork, beef or even tofu! Any protein and veggies you choose to use in this dish will be delicious, so go ahead and use whatever you may have on hand in your kitchen. Super quick, super easy, and the best part? It's made in one pan - so the cleanup is a breeze!
Ingredients:
1 (12oz) package frozen or fresh egg noodles (I use Grandma’s Homemade Style Wide Egg Noodles - Frozen)
1 lb fresh shrimp, deveined & tails removed
1 Tbsp ghee
2 cloves garlic, minced
2 C broccoli florets
1 C frozen peas
1 large carrot, shaved into in 3-4 inch long ribbons (use a vegetable peeler!)
½ C canned water chestnuts, drained and roughly chopped
¾ C coconut aminos
½ tsp sambal chili paste
½ tsp sesame oil
1 tsp honey
1½ tsp chopped ginger
½ Tbsp fish sauce
¼ C water
1 handful of fresh spinach
1 tbsp Sesame seeds (optional)
Directions:
Follow cooking instructions on the egg noodle packaging. Cook to al dente.
Heat ghee on med/high in a large skillet. Once hot, add the shrimp. Cook 2 min per side until fully pink. Remove from the skillet and set aside.
To the same skillet, add garlic and broccoli. Saute for 4-5 min.
While the broccoli cooks, in a separate bowl combine the coconut aminos, chili paste, sesame oil, honey, ginger, fish sauce and water. Whisk together.
Add peas, water chestnuts, and the sauce to the skillet. Stir to combine and cook for 2-3 min.
Add the shrimp back to the skillet along with the cooked noodles, carrot ribbons and fresh spinach. Stir and let cook for 3-4 min until the sauce coats the noodles and the spinach is wilted. Top with sesame seeds and serve immediately!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2-3 servings
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