07 Mar Szechwan Shrimp with Rice Noodles & Sugar Snap Peas
SZECHWAN SHRIMP WITH RICE NOODLES & SUGAR SNAP PEAS
- 1¼ cups reduced sodium chicken broth
- 1/2 cup cold water
- 1/4 cup ketchup
- 2 tbsp rice vinegar
- 1 tbsp cornstarch dissolved in 2 tbsp cold water
- 1 tbsp hot chili sauce
- 2 tsp sugar
- 4 garlic cloves, minced
- 1/2 tsp finely grated fresh ginger
Shrimp & Sugar Snap Peas
- 2 tsp vegetable oil
- 1 lb raw shrimp,peeled and deveined
- 8 oz sugar snap peas, approx 40, trimmed and cut in half at an angle
- 8 oz rice stick noodles
In a medium bowl, whisk together sauce ingredients and set aside.
In a wok or large sauté pan, heat oil over medium-high heat. Add shrimp and sauté for about 2 minutes. Add sugar snap peas; sauté for 3 to 4 minutes or until shrimp are pink and cooked through and sugar snap peas are tender-crisp. Add sauce and cook, stirring until sauce boils and thickens. Remove from heat and cover to keep warm.
While shrimp is cooking, prepare rice noodles as directed on package. Drain. Pour shrimp mixture over rice noodles and toss gently.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.1©, 2016. All nutrition information should be considered approximate. Note: This recipe can be found in The Meal Planning Playbook.