Stir-fry is one of the quickest and easiest cooking methods, getting you from stove to table in a matter of minutes (not including prep time). This shrimp stir-fry recipe requires a little more advance planning due to the marinade, but it's definitely worth it!
400 g raw shrimp, de-veined
400 g udon noodles (I used 2x200g President's Choice brand)
1 tbsp sesame oil
200 g snow peas
3 broccoli crowns cut up into small florets - about 300 g
3 green onions, sliced
1/4 cup extra virgin olive oil
2 large garlic cloves, minced or pressed
3 tbsp lemon juice
3 tbsp soy sauce
2 tbsp raw honey
1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
1 tbsp fresh grated ginger (or 1 tsp ground ginger)
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp paprika
- In a Pyrex measuring cup, mix marinade ingredients until well combined. Place shrimp in another bowl, pour half the marinade over the shrimp and toss to coat. Cover and refrigerate for 1 hour.
- Set aside the remaining marinade as this will be used to make the sauce.
- After an hour, take shrimp out of fridge and leave on counter. Meanwhile, in a medium pot, bring salted water to a rapid boil and cook the udon noodles for about 2 minutes, using two forks to gently separate the noodles. Strain the noodles.
- In a large saucepan, heat sesame oil over medium-high heat and sauté the noodles, about 3 minutes. Transfer to a plate or bowl, and set aside.
- Meanwhile, turn the heat down to medium-low and in the same saucepan, add shrimp and sauté for approximately 4-5 minutes, stirring occasionally, until they start to turn pink but are not cooked through. Add the remaining marinade, snow peas and broccoli florets and sauté for another 3-5 minutes or until shrimp are cooked through and veggies are tender crisp. Add the green onion during the last minute of cooking.
- Finally, add the udon noodles and toss to combine.