This easy stir fry recipe is your ticket to a quick and flavorful meal.
This sweet, spicy mixture deliciously coats shrimp and tender rice noodles for a delightful, Asian-inspired dish.
The saucy noodles and shrimp are accompanied by meaty shiitake mushrooms and crisp ribbons of bok choy.
Photo: Antonis Achilleos
Add more veggies if you have them; the more the merrier!
Tips for Better Stir Fry
Should You Use Fresh or Frozen Shrimp?
This means that the shrimp you’re buying at the seafood counter already has a shorter shelf life.
It will probably be good for just one to two days in your refrigerator.
To defrost frozen shrimp, place it in a large zip-top bag.
Remove as much air as possible and seal the bag.
Place it in a large bowl of cold water.
Turn the bag occasionally until the shrimp is defrosted; usually about 30 minutes.
Recipe Variations
Use this recipe as a template and make it your own.
Here are a few ways to change it up.
)package rice stick noodles, soaked according to package directions
Directions
Make the sauce.
Whisk honey, vinegar, soy sauce, chili-garlic sauce, garlic, and cornstarch in a small bowl.
Cook the mushrooms.
Heat 2 tablespoons oil in a large non-stick skillet over medium-high.
Add mushrooms and cook, stirring occasionally, until lightly browned, about 6 minutes.
Cook the bok choy.
Add bok choy and cook, stirring often, until crisp-tender, about 3 minutes.
Transfer the mushroom mixture to a medium bowl and set aside.
Add the shrimp.
Heat the remaining 1 tablespoon oil over medium-high.
Add shrimp and cook, flipping occasionally, until just opaque in centers, 2 to 3 minutes.
Stir in the sauce and noodles.
Add the honey mixture and soaked, drained noodles to the skillet.
Cook, stirring constantly, until the sauce is thickened and coats the noodles, about 2 minutes.
Remove from heat, stir in the mushroom mixture, and serve.
Store in an airtight container in the refrigerator for up to two days.
Leftover stir-fry will keep in the fridge for up to two days.
Reheat in the microwave or eat cold like a salad.
2,000 calories a day is used for general nutrition advice.
