Shrimp Stir Fry with High-Protein Noodles
A quick and satisfying stir fry loaded with shrimp, vegetables, and high-protein noodles, all cooked in one pan for easy cleanup.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Medium or large shrimp.
- 8 ounces high-protein noodles Chickpea or whole-wheat noodles.
- 2 cups mixed vegetables Bell peppers, broccoli florets, sliced carrots. Frozen mix works too.
- 2 tablespoons soy sauce Use tamari for gluten-free.
- 1 tablespoon sesame oil Can substitute with avocado oil.
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced Or 1/4 teaspoon ground ginger.
- Salt and pepper to taste
- Green onions, thinly sliced For garnish.
Instructions
Cooking Noodles
- Cook the high-protein noodles according to package instructions. Drain and toss with a little oil to keep them from sticking; set aside.
Stir-Frying
- Heat a large pan or wok over medium-high heat. Add the sesame oil and swirl to coat.
- Add the minced garlic and ginger to the hot oil. Sauté 30–45 seconds until fragrant but not browned.
- Add the shrimp in a single layer. Stir-fry 3–4 minutes, flipping once, until the shrimp turn opaque and pink. Avoid overcooking.
- Toss in the mixed vegetables and continue stir-frying 3–5 minutes until vegetables are crisp-tender.
- Add the cooked noodles and pour in the soy sauce. Toss everything together until well combined and heated through, about 1–2 minutes.
- Taste and adjust with salt and pepper as needed.
Serving
- Remove from heat and garnish with sliced green onions before serving.
Notes
For gluten-free, use certified gluten-free chickpea noodles and tamari. Substitute sesame oil with avocado oil for a neutral flavor. You can also add oyster sauce or hoisin for extra flavor.