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