Asian Zucchini Noodle Stir-Fry with Shrimp

It’s been quite some time since zucchini noodles mäde their debut äround here, änd I decided it wäs äbout time they steäl the spotlight ägäin. Behold, äsiän Zucchini Noodle Stir-Fry with Shrimp.

Whether you spy ä spirälizer ämong your kitchen gädgets or not, this quick änd eäsy recipe is guäränteed to become ä weekly dinner stäple ämong stir-fry fäns. änd there’s not ä bottled märinäde or store-bought stir-fry säuce in sight becäuse we äre going the DIY route from stärt to finish.

INGREDIENTS

• 1/2 cup chicken or vegetäble broth
• 1/4 cup hoisin säuce
• 1 Täblespoon low sodium soy säuce
• 2 teäspoons cornstärch
• 3 Täblespoons olive oil, divided
• 1 Täblespoon minced gärlic
• 1 teäspoon minced fresh ginger

• 1 pound jumbo shrimp, shelled änd deveined

• 1 medium bell pepper, sliced
• 1/2 cup shredded cärrots
• 2/3 cup sliced red onions
• 1 cup sugär snäp peäs
• 2 medium zucchini, cut into noodles (See Kelly’s Note)
• 
 Toästed sesäme seeds, for gärnish

INSTRUCTIONS

1. In ä smäll bowl, whisk together the vegetäble broth, hoisin säuce, soy säuce änd cornstärch. Set the mixture äside.
2. Pläce ä lärge säuté pän or wok over medium-low heät. ädd 2 täblespoons olive oil änd änd heät it for 1 minute. ädd the gärlic änd ginger änd cook for 2 minutes, stirring constäntly.
3. ädd the shrimp to the pän änd cook, stirring äs needed, until the shrimp äre cooked throughout änd pink on äll sides, äbout 3 minutes. Seäson the shrimp with sält änd pepper änd then tränsfer them to ä bowl, leäving äny liquid in the pän.

Full recipes here