Zucchini Noodle Stir-Fry with Shrimp has tons of veggies in a sweet, spicy, garlicky soy sauce. Best of all, leftovers reheat easily and make terrific lunches and dinners.
INGREDIENTS
– 1/2 cup chicken or vegetable broth– 1/4 cup hoisin sauce– 1 Tablespoon low sodium soy sauce– 2 teaspoons cornstarch– 3 Tablespoons olive oil, divided– 1 Tablespoon minced garlic– 1 teaspoon minced fresh ginger – 1 pound jumbo shrimp, shelled and deveined – 1 medium bell pepper, sliced– 1/2 cup shredded carrot– 2/3 cup sliced red onion– 1 cup sugar snap pea– 2 medium zucchini, cut into noodles – Toasted sesame seeds, for garnish
INSTRUCTIONS
Mix the veggie broth, hoisin sauce, soy sauce, and cornstarch together in a small bowl. Put the mix somewhere else.
Step 1
Place a large wok or sauté pan over medium-low heat. Add 2 tablespoons olive oil and cook for 1 minute. Cook garlic and ginger for 2 minutes, stirring regularly.
Step 2
Cook the shrimp for 3 minutes, stirring regularly, until cooked through and pink on all sides. Save the pan juice and place the shrimp in a bowl with salt and pepper.
Step 3
Increase heat to medium. The bell pepper, carrots, red onions, and snow peas go in the skillet with the remaining 1 tablespoon of olive oil. Stir constantly for 3–4 minutes until crisp but soft.
Step 4
Add the prepared sauce and whisk frequently for 2 minutes to thicken. Stir the shrimp back into the pan, then add the zucchini noodles and simmer for 1 minute.
Step 5
Transfer the stir-fry to plates, sprinkle with toasted sesame seeds, and serve immediately.