Categories: Fish- Seafood

Ingredients

• 9 oz. fresh Chinese-style noodles
• 2 cups broccoli florets
• 2 cups snow peas
• 1 lb. shrimp, peeled, deveined
• Salt and ground black pepper
• 1 tsp. smoked paprika
• 1/4 tsp. crushed red pepper flakes
• 1 Tbsp. olive oil
• 2 tsp. fresh ginger, minced
• 6 green onions, white and green parts thinly sliced separately, divided use
• 2 crushed garlic cloves
• 2 Tbsp. less-sodium soy sauce
• 1 Tbsp. olive oil
• 2 Tbsp. rice vinegar
• 2 Tbsp. lime juice
• 1/2 tsp. crushed red pepper flakes
• 1 or 2 tsp. cornstarch, optional

Directions

1. Cook the noodles according to package directions. During the last 2 minutes of cooking, add the broccoli and snow peas. Drain and set aside.
2. Place the shrimp in a bowl and season with salt, pepper, paprika and red pepper flakes. In a large skillet, heat the olive oil. Add the shrimp and cook until pink and opaque. Sprinkle with the ginger and green onion slices. Toss to coat.
3. In a large serving bowl or dish, combine all the sauce ingredients. Add the cooked noodles to the vegetables and shrimp. Toss to coat the shrimp and noodles with the sauce and serve.

4. Note: For a thicker sauce, whisk 1 or 2 tsp. of cornstarch into sauce and heat over medium heat until it’s thickened. The sauce can be used for any stir- fry dish or as a dipping sauce or marinade.

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