Sweet and Sour Shrimp-and-Noodle Stir-Fry
Difficulty: Easy
Makes: 4 servings
Nutrition Per Serving: 410 calories, 9g total fat, 1g saturated fat, 89mg cholesterol, 1172mg sodium, 64g carbs, 3g fiber, 9g sugars, 18g protein
Total Time: 35 minutes
Hands-On: 35 minutes
Whip up this irresistible Sweet and Sour Shrimp-and-Noodle Stir-Fry that masterfully balances fiery heat, juicy sweetness, and zesty tang in every bite. Grab canned pineapple for its foolproof sweetness, perfect ripeness, and crave-worthy textureyour shortcut to stir-fry bliss!
Ingredients
- 10 ounces lo mein noodles
- 3 tablespoons reduced-sodium soy sauce
- 3/4 cup canned pineapple chunks, plus 3 tablespoons from the can's juice
- 2 tablespoons rice vinegar
- 3 to 4 teaspoons sambal oelek (or other chili paste)
- 1 1/2 teaspoons dark brown sugar, packed
- 2 tablespoons vegetable oil
- 12 ounces medium shrimp (peeled and deveined)
- 1-inch piece of fresh ginger, peeled and julienned
- 1/2 large red bell pepper, thinly sliced
- 2 celery stalks, thinly sliced
- 2 scallions, thinly sliced, green tops separated
Instructions
- Bring a large pot of water to a boil and cook the lo mein noodles according to package directions. Drain and set aside, ready for stir-fry magic.
- While noodles cook, whisk soy sauce, pineapple juice, rice vinegar, chili paste, and brown sugar in a medium bowl for that signature sweet-tangy sauce. Heat 1 tablespoon vegetable oil in a large nonstick wok or skillet over medium-high. Add shrimp and stir until opaque, 3-4 minutes. Transfer to a plate.
- Add remaining oil to the wok. Toss in ginger and stir until golden, about 30 seconds. Add pineapple chunks, bell pepper, celery, and white/light green scallions. Saut until crisp-tender, stirring often, about 3 minutesveggies that crunch!
- Pour in the soy-pineapple sauce. Add drained noodles and shrimp back to the wok. Toss until everything's glossy, coated, and sizzling hot, about 2 minutes. Divide into bowls and sprinkle with reserved dark green scallion tops for a fresh pop.
Photo by Andrew Purcell
