Monday, December 10, 2018

Kung Pao Shrimp and Noodle Bowls

In honor of meatless monday, I decided on this spicy Kung Pao Shrimp and Noodle Bowl. I know some people may not agree with shrimp being considered a meatless monday option, but in my house we think it is! This meal is not only healthy, but will warm you up on a cold winter night!

Kung Pao Shrimp and Noodle Bowls
Serves 6
12 ounces spaghetti noodles
1 lb. shrimp
2 cups baby bella mushrooms
3 cloves garlic, chopped
6 green onions, chopped
1/2 cup low-sodium soy sauce
1/4 cup peanut butter
1/4 cup rice vinegar
1 tablespoon chili garlic sauce
1 tablespoon cornstarch
1 tablespoon sesame oil

Cook noodles al dente according to package instructions. Drain and set aside. 

While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season shrimp with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until shrimp is cooked through. Transfer to a plate and set aside. Add Mushrooms and garlic to pan, saute for 4 minutes or until soft. 

In a seperate sauce pan combine the soy sauce , peanut butter, rice vinegar, and chili garlic sauce. Whisking until combined. Bring to a boil, reduce heat and stir in the cornstarch/water mixture. Return to a boil and once thickened and in the shrimp, veggies, and cooked noodles. Cook for 1 more minute until it comes to a simmer.

Remove from heat and toss in the chopped green onions, serve immediately. Enjoy!
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