Shrimp & Vegetable Honey Chili Garlic Noodles A whole bowl of deliciousness

Shrimp & Vegetable Honey Chili Garlic Noodles A whole bowl of deliciousness. Cold weather and noodles— the perfect pairing. This dish is packed with tons of flavor from ginger, honey, great sauces + spices. I chose veggies that elevated the texture with snow peas and water chestnuts and topped it all with spicy candied peanuts.

1/2 cup peanuts
2 tsp garlic chili sauce
1/3 cup low sodium soy sauce
1/3 cup liquid coconut aminos
4 tbsp honey
2 tbsp rice vinegar
1 tbsp creamy peanut butter
1 tbsp hoisin sauce
Black pepper, garlic powder
8 oz ramen noodles
1 tbsp sesame oil
1 tbsp olive oil
2 tbsp fresh grated ginger
2 tbsp sesame seeds
3 cups mixed stir fry veggies of choice (I did water chestnuts, broccoli, snow peas
2 garlic scapes, chopped
Shrimp (deveined, tail off)
– soy sauce, chili garlic sauce, pepper, ginger powder, garlic powder
Garlic chili oil for topping
Scallions for topping

Heat peanuts in a small pan for 3-4 minutes on low heat. Add sesame seeds, 1 tbsp soy sauce, 2 tbsp honey and 2 tsp chili garlic sauce and toss to combine. Let them coat and thicken. Remove from pan, be careful not to burn!

Cook your noodles. Rinse and set aside.

For sauce mix soy sauce, coconut aminos. Honey, rice vinegar, peanut butter, hoisin sauce, black pepper, 1/2 of the freshly grated ginger and some garlic powder. Whisk to combine.

Marinate your shrimp with some chili garlic sauce, sesame oil, pepper, ginger, garlic powder. Cook with scallions on medium low heat for 2-3 minutes per side and remove from pan.

Chop and clean your veggies. In a large pan add your vegetables and cook for 4-5 minutes. Add the remaining freshly grated ginger and garlic cloves. Cook for 2 minutes. Add sauce and bring to a boil. This will start to thicken. Toss ramen noodles in and cook together, using tongs to coat. Add shrimp. Toss to combine. Top with honey chili garlic sesame peanuts and lots of fresh scallions. Enjoy!