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Isabel Cutler | all galleries >> Galleries >> Recipes > Asian Zucchini Noodle Stir-Fry with shrimp
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Asian Zucchini Noodle Stir-Fry with shrimp

A+ Recipe - Definitely a Do-Over. Next time I'll add rehydrated shiitake mushrooms, as well. (Didn't have the pea pods, but didn't miss them.)

Asian Zucchini Noodle Stir-Fry with Shrimp
Yield: 4 servings

• 1/2 cup chicken or vegetable broth
• 1/4 cup hoisin sauce (only used 2 tbsp - wasn't sure I'd like so much)
• 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 carrots
• 2/3 cup sliced red onions
• 1 cup sugar snap peas
• 2 medium zucchini, cut into noodles
• �Toasted sesame seeds, for garnish

In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.

Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

You can make zucchini noodles using a variety of gadgets, including a mandoline, a spiralizer or a vegetable peeler.

For the broth I prepared a little tub of Knorr Vegetable Broth in 3.5 cups of water per their recipe, used what I needed for this recipe and put the rest in the fridge.…

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Walter Otto Koenig10-Dec-2017 22:24
Looks great, I make something similar, but use Bok Choy instead. What I love about this kind of cooking is that the variations are endless.