This tasty stir fry is an easy main course recipe for shrimp lovers.
1/2 pound chow mein noodles or chunk soba noodles
2 tsp sesame oil
1/4 cup soy sauce (reduced sodium)
1/4 cup chicken broth (reduced sodium)
1 tbsp light peanut butter
2 tsp sugar
2 tsp minced ginger
1 tsp canola or vegetable oil
1 cloves garlic, minced
1/2 - 1/2 tsp red chili pepper flakes
1 pound mixed Oriental-style vegetables (pea pods, carrots, broccoli florets, water chestnuts, etc)
1 pound medium sized shrimp, peeled and deveined
1/4 cup chopped cilantro
- Bring a large pot of water to boil over high heat. Add noodles and cook according to package directions. Drain well and toss with sesame oil.
- While the noodles are cooking, whisk together the soy sauce, chicken broth, peanut butter, sugar and ginger in a small bowl. Set aside.
- Heat canola oil in large non-stick skillet. Stir in garlic and red pepper flakes. Cook 30 seconds.
- Add vegetables. Cook and stir over medium-high heat for three to for minutes.
- Add shrimp and cook until shrimp turn pink. Stir often enough that everything cooks evenly.
- Add the soy mixture to the shrimp and vegetables, and cook stirring constantly for 1 minute.
- Toss the shrimp and vegetables with the noodles and sprinkle with cilantro.
Makes 4 - 6 servings. Enjoy!
