Spicy Garlic Noodle Shrimp

Quick-cooking noodles and tender shrimp coated in a savory, slightly spicy garlic sauce, served with crisp steamed snap peas for a fresh contrast.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.40/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• savory
• spicy

Ingredients

• 8 ounce ramen noodles (flavor packets discarded)
• 1 tablespoon olive oil
• 1 pound shrimp (large, peeled and deveined)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.5 teaspoon Sriracha
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 10 ounce frozen snap peas
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Cook ramen noodles according to package directions. Drain, rinse with cold water, and set aside.
2. While noodles cook, whisk together soy sauce, rice vinegar, sesame oil, and Sriracha in a small bowl. Set aside.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Season with salt and black pepper.
4. Add minced garlic and grated fresh ginger to the skillet. Cook for 30 seconds until fragrant.
5. Add the drained noodles and frozen snap peas to the skillet. Pour the sauce over everything. Toss well to coat and cook for 2-3 minutes, until peas are tender-crisp and noodles are heated through.
6. Garnish with fresh cilantro if desired. Serve immediately.

Notes

Adjust Sriracha to control the spice level. You can substitute other quick-cooking noodles like thin spaghetti or linguine if ramen is not available.

Nutrition (per serving)

• Calories: 420
• Protein: 37.5 g
• Carbohydrates: 44 g
• Fat: 11.2 g
• Fiber: 4.1 g
• Sodium: 1450 mg
• Saturated Fat: 1.7 g
• Sugar: 3.5 g
• Cholesterol: 240 mg