Sweet, savoury, and just a little spicy, these Shanghai-Inspired Shrimp Noodles bring together Ocean Wise shrimp, fibre-rich noodles, and colourful vegetables for a quick and satisfying meal. Rich in protein and packed with flavour, it's a simple weeknight dinner the whole family can enjoy.
Directions
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz buckwheat soba noodles or high-protein noodles
- 1 tbsp avocado oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 carrots, julienned
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili garlic sauce
- 1 tsp cornstarch
- 2 tbsp water
Optional Garnish
- Sesame seeds
- Fresh cilantro
- Lime wedges
- Blanched bok choy
Directions
- Cook noodles according to package directions. Drain and rinse under cool water.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, sambal, cornstarch, and water.
- Heat avocado oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from pan and set aside.
- Add garlic, ginger, red pepper, green pepper, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Return shrimp to the pan and add noodles.
- Pour sauce over the mixture and toss until evenly coated and heated through, about 2 minutes.
- Top with green onions and garnish with sesame seeds, cilantro, and lime wedges if desired.
