Sesame Shrimp Stir-Fry (30-min)

Another great weeknight meal or even make-ahead and just reheat when you need an easy lunch!

It’s quick and easy to make, plus super balanced with veggies, brown rice pasta, and protein-packed shrimp.

Recipe makes 4 servings

Ingredients

Sauce

• 6 tbsp reduced-sodium soy sauce (tamari or coconut aminos for gluten-free)

• 2 tbsp water

• 1 tbsp honey

• 1 tsp onion powder

• 1/4 tsp black pepper

• Optional: 2 tsp sriracha

Bowl

• 2 bunches baby bok choy

• 8oz brown rice noodles (here’s the brand I use)

• 1 tbsp toasted sesame oil

• 24 oz shrimp, peeled & deveined

• 2” ginger, grated

• 2 garlic cloves, minced

• 4 green onions, sliced (white & green parts separated)

Toppings

• Sesame seeds

• Green onions (green parts)

• Optional: sriracha

Directions

1. Mix sauce ingredients in a bowl and set aside.

2. Peel each leaf off the bok choy bunch and rinse to remove any dirt. Slice pieces in half long-ways and in half (across) for the bigger pieces. Set aside in a bowl.

3. Cook rice noodles according to instructions on the package. Drain the pasta once done cooking, then put it back into the pot with HALF the sauce. Toss to coat evenly.

4. Heat the sesame oil in a large pan over medium-high heat, then add the shrimp. Cover and cook, stirring occasionally, until cooked through (pink and no longer see-through). Remove from heat, leaving the juices behind in the pan.

5. Add the bok choy, ginger, garlic, white parts of the green onions, and the other half of the sauce to the pan with the juices. Cook without a lid until the thicker parts of the bok choy are still crips, but easily pierced with a fork.

6. Add the cooked shrimp to the veggies and mix to coat in the sauce. Then add the pasta and toss all together.

7. Portion into a bowl or 4 meal prep containers and top with sesame seeds, green onions, and sriracha if you’d like. Enjoy!

Nutritional Info (per serving): 420 cal | 5g fat | 52g carbs | 5.5g fiber | 42g protein