Ingredients
Shrimp Noodle Stir-Fry Ingredients:
- 1 pound jumbo raw shrimp, peeled and deveined
- Fine sea salt and freshly-ground black pepper, to taste
- 1/3 cup avocado oil (or any neutral oil), divided
- 4 baby bok choy, halved vertically
- 8 ounces uncooked wide knife-cut noodles (or your choice of noodles)
- 6 large garlic cloves, minced
- 2 scallions, thinly sliced (white and green parts separated)
- 1 tablespoon minced fresh ginger
Chili Oil Mix Ingredients:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sesame seeds
- 1 to 2 tablespoons gochugaru flakes (or powder)
- 1 tablespoon Chinese black vinegar
- 1 teaspoon granulated white sugar
- 1/4 teaspoon fine sea salt
Instructions
- Prep the water: Bring a large pot of water to a rolling boil to cook the noodles later.
- Prep the chili oil mix: In a small bowl, whisk together low-sodium soy sauce, sesame seeds, gochugaru flakes, Chinese black vinegar, granulated white sugar, and fine sea salt until thoroughly combined and set aside.
- Cook the shrimp: Season the shrimp generously with fine sea salt and freshly ground black pepper. Heat 1 tablespoon of avocado oil in a large non-stick sauté pan over medium-high heat. Add shrimp in an even layer and sauté for 1-2 minutes on each side until shrimp turn pink and are cooked through. Transfer cooked shrimp to a clean plate and keep aside.
- Cook the bok choy: Add another tablespoon of oil to the same pan. Place bok choy halves cut-side-down and cook for about 1 minute or until bottoms are lightly golden. Flip and cook for 30 seconds more. Remove and set aside with the shrimp.
- Cook the noodles: Add noodles to the boiling water and cook according to package instructions until al dente. Drain and set aside once cooked.
- Cook the garlic chili oil: Add remaining 1/4 cup avocado oil to the pan. Stir in minced garlic, minced fresh ginger, and white parts of scallions. Sauté for 1-2 minutes until garlic turns lightly golden. Carefully pour the prepared chili oil mix into the pan; it will bubble intensely. Stir quickly to combine and remove from heat until ready to combine.
- Combine: Immediately add the strained noodles into the pan with the garlic chili oil sauce. Add the cooked shrimp and green parts of the scallions. Toss thoroughly to coat everything evenly in the flavorful sauce.
- Serve: Plate the noodles alongside the cooked bok choy and serve immediately while hot. Enjoy this spicy, garlic-infused noodle dish!
Notes
- To make this dish vegetarian, skip the shrimp and add extra bok choy or tofu.
- Adjust the amount of gochugaru flakes according to your preferred spice level.
- Wide knife-cut noodles can be substituted with fettuccine or udon noodles.
- For added protein, feel free to toss in cooked chicken or beef instead of shrimp.
- If you do not have Chinese black vinegar, substitute with rice vinegar but expect a slightly different flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Sautéing and boiling
- Cuisine: Asian, Chinese-inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 175 mg
