There is no need for take-out with this quick-n-tasty recipe for Asian Shrimp and Noodles! This dish has all of the Asian flavours that you love, with a fraction of the carbs and calories of traditional take-out. All of the flavours, none of the guilt!
This dish is pretty epic: plump shrimp and tender veggies combine with savoury sauce and satisfying veggie noodles. Yes, please!
INGREDIENTS (Serves 4)
For the Coconut Amino Sauce
- 1/3 cup coconut aminos
- 2 teaspoons garlic, minced
- ½ teaspoon liquid stevia
- 1 Tablespoon chili paste (sambal oelek)
- 1 teaspoon fish sauce
- 1 Tablespoon ginger, minced
- 1 teaspoon toasted sesame oil
<li><em>For the Noodles</em></li>
- 1 butternut squash
- 1 sweet potato
- 1 teaspoon olive oil
- sea salt and black pepper
For the Shrimp and Veggies
- 1 teaspoon olive oil
- 12 oz large shrimp, peeled and deveined
- 2 cups (5oz) white cremini mushrooms, sliced
- 1 red bell pepper, seeded and diced
- 2 zucchini, diced
- 1 carrot, grated
- 2 Tablespoons fresh cilantro, minced
HOW TO PREPARE
For the Coconut Amino Sauce
- In a medium sized bowl, combine the sauce ingredients together. Whisk until fully combined.
For the Noodles
- Preheat the oven to 350 degrees F.
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Peel the sweet potato and peel and saeed the butternut squash and run both through a spiral slicer to create long, thin noodles. Toss with the olive oil and season with salt and pepper on a rimmed baking sheet. Bake for 5 minutes. Set aside.
For the Shrimp and Veggies
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Place a large skillet over medium-high heat. Add 1 teaspoon of olive oil, 2 Tablespoons of the coconut amino sauce and the shrimp. Cook for 3-4 minutes, until fully cooked. Transfer the shrimp to a plate and set aside.
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Add the mushroom, bell pepper, zucchini and carrot to the skillet. Cook until tender, stirring occasionally, about 5-7 minutes.
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Add the shrimp, noodles and remaining coconut amino sauce back into the skillet and stir until fully combined.
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Remove from heat, garnish with cilantro and serve immediately. Enjoy!
