Haley Eats Happy

This shrimp stir fry is my go-to for a quick, healthy dinner packed with flavor and nutrition. It’s loaded with colorful veggies, protein, and a simple, delicious sauce. I like to keep it light and balanced, but you can customize it with your favorite seasonings or change up the vegetables and proteins.

Stir Fry

• 1 onion, diced
• 2 bell peppers, sliced
• 2 broccoli heads, chopped
• 1 cup edamame
• 2 garlic cloves, minced
• ~20 shrimp (exclude to make the dish vegan)
• 1 package of rice noodles
• 5 green onions, cut for garnish

Sauce

• 1/4 cup soy sauce or tamari
• 1/4 cup vegetable stock (or water)
• 1/2 tsp sesame oil
• 1 clove of grated garlic
• 1 tsp grated ginger
• 1/2 tbsp honey
• 1/2 tbsp cornstarch
• Pinch of red pepper flakes (optional)

1. Mix the sauce Combine the sauce ingredients in a small bowl.
2. Cook vegetables Cook the onion, pepper, broccoli, and edamame in a large saucepan over medium heat with about half of the sauce for 8 minutes or until the vegetables are tender.
3. Add protein Add your shrimp to the saucepan with the vegetables and cook until pink, about 2 minutes per side. Remove from heat.
4. Cook noodles While the vegetables are cooking, boil water in a large pot and cook the rice noodles based on package instructions.
5. Combine Add the noodles to the saucepan with the vegetables and the rest of the sauce.
6. Plate Serve with green onions.