Sweet Chili Shrimp and Noodle Stir Fry
I love a stir fry because they are quick, easy, versatile and delicious. Take a few ingredients that you probably having sitting in the fridge right now and transform them in mere minutes, into a soul satisfying meal!
Equipment
- 1 Wok , I used my Hestan NanoBond Titanium 14" Wok
Ingredients
- 2 tablespoon grape seed oil or vegetable oil, or olive oil
- ½ large red onion thinly sliced into strips
- 1 large carrot cut into 2-inch matchsticks (or thin circles)
- 1 large red pepper cut into thin strips
- 18-20 ounces large wild caught shrimp shells removed and deveined
- 1 tablespoon minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 -8 ounce bag of snap peas
- ½ cup sweet chili sauce
- ¼ cup low sodium soy sauce
- Juice of one lime
- 1 pound package of fresh Shanghai thin noodles uncooked, cooked to package directions**
Instructions
- In a small bowl whisk together the sweet chili sauce, soy sauce and lime juice. Set aside.
- Heat oil in a wok over medium-high heat. Add in the onions, carrots and red pepper, cook for 2 minutes, tossing often.
- Add in shrimp, garlic, and ginger, cook for 2 minutes, tossing occasionally.
- Add in the snap peas and chili sauce mixture, cook for one minute, tossing to combine.
- Add in cooked noodles, toss to combine and cook until heated through, about two minutes.
- Serve and enjoy.
Notes
** Can’t find fresh uncooked Shanghai thin noodles? Try these substitutions:
- 8 ounces dried Asian noodles, cooked to package directions
- 8 ounces dried linguine, cooked to package directions
- zucchini noodles
Tried this recipe?Let us know how it was!