There is an abundance of 30-minute meals around these parts, some savory, some sweet, but all guaranteed to be on your table in less time than it takes to watch an episode of Property Brothers(hi, Jonathan and Drew!). But sometimes even 30 minutes is pushing it when it comes to whipping up a homemade meal. So now you can go from raw ingredients to a meal-in-a-bowl in 20 minutes or less. Welcome to the takeout-fakeout party, Sweet and Sour Shrimp Stir-Fry!
This quick and easy recipe stars a homemade spin on a Chinese food favorite, featuring DIY sweet and sour shrimp sautéed with sugar snap peas and tossed together with udon noodles. Feel free to add more veggies to the mix or to swap the noodles for rice (or zucchini noodles!). And this is precisely why I am a stir-fry fanatic: Stir-fry recipes are simply templates pointing you in a general direction. They leave the recipe roadmap wide open for customizations. Not a fan of shrimp? Up the cooking time and toss in cubed chicken breast for a seafood-free alternative.
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For the sauce:
- 2/3 cup Thai sweet chili sauce
- 1/3 cup pineapple juice
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon rice wine vinegar
- 2 teaspoons cornstarch
For the stir-fry:
- 1 Tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 Tablespoon minced garlic
- 2 cups sugar snap peas, blanched (See Kelly’s Note)
- 8 ounces rice noodles, cooked
Make the sauce:
- In a medium bowl, whisk together the sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar and cornstarch. Set the sauce aside.
Make the stir-fry:
- Add the olive oil to a wok or large, tall-sided sauté pan set over medium heat. Once the oil is hot, add the shrimp and garlic and cook, stirring constantly, until the shrimp are pink and mostly cooked through, about 2 minutes.
- Move the shrimp and snap peas to the edges of the pan, increase the heat to medium-high then pour the prepared sauce in the center. Bring the sauce to a boil and cook it until it thickens to the consistency of syrup, about 2 minutes. Reduce the heat to low then add the noodles and toss to combine until they're thoroughly coated with the sauce. Serve immediately.
- To blanch the sugar snap peas, add them to a pot of boiling water for about 20 seconds then remove them and immediately rinse them with cold water. This will cook them partially while also ensuring a bright green color.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.