Kung Pao Shrimp Noodles

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Brussels sprouts

  Cooked, boiled, drained, with salt

  12 oz or 340g

• Chili Garlic Sauce

  Lee Kum Kee

  30g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Peanuts

  All types, raw

  28g

• Udon Noodles

  Don Don

  4 package or 800g

Directions

1. Prepare the vegetables by chopping the red pepper and mincing freshly peeled ginger. If you're adding the brussels sprouts, microwave them from frozen for 3 minutes and cut them in half.
2. Heat a large skillet over medium high heat with the sesame oil before adding the ginger. Cook for about a minute.
3. Add the shrimp and sprinkle with salt and pepper. Cook for 3-4 minutes, stirring often, until pink with red tails. Transfer the cooked shrimp to a plate or bowl. Set aside.
4. Heat the same skillet with the olive oil before adding the pepper and halved sprouts. Cook for 4-6 minutes until the peppers begin to soften and the sprouts develop a slight char.
5. While the vegetables cook, mix the sriracha, soy sauce, chili garlic sauce, rice vinegar, and syrup together in a small bowl.
6. Add the sauce to the vegetables and cook until the sauce thickens.
7. Reduce the heat to low and add the noodles, peanuts, and shrimp. Toss until everything is evenly coated.
8. Recipe by: Mason Woodruff (source: https://masonfit.com/healthy-kung-pao-shrimp-noodles/)