Sweet ’n’ Spicy Shrimp & Noodle Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• bok choy and napa cabbage (thinly sliced)
  1 head
• cilantro
  4 tbsp
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• honey
  1 tbsp
• lime
  1 unit
• ponzu sauce
  2 tbsp
• ramen noodles
  2 packets
• salt
  1 tsp
• scallions (whites and greens separated)
  3 unit
• sesame seeds
  1 tbsp
• shredded carrots
  1 c
• shrimp (patted dry)
  10 oz
• sweet soy glaze
  3 tbsp
• sweet thai chili sauce
  2 tbsp

🍳 Cookware

• large pot
• large skillet
• medium bowl

1. 

   1

   Bring a large pot of salted water to a boil. Add ramen noodles ; cook until just tender ⏱️ 1 minutes to ⏱️ 2 minutes . Drain and rinse noodles under cold water. Toss with a drizzle of cooking oil .

   ramen noodles: 2 packets, cooking oil: 1 tbsp
2. 

   2

   Wash and dry produce. Trim and thinly slice scallions . Halve lime . Roughly chop cilantro .

   scallions: 3 unit (whites and greens separated), lime: 1 unit, cilantro: 2 tbsp
3. 

   3

   Rinse shrimp under cold water. Drizzle cooking oil in a very hot large skillet . Add shrimp, scallion whites, bok choy and napa cabbage , shredded carrots , and garlic powder . Cook, stirring occasionally, until shrimp are cooked through and veggies are softened ⏱️ 4 minutes to ⏱️ 6 minutes .

   shrimp: 10 oz (patted dry), cooking oil: 1 tbsp, bok choy and napa cabbage: 1 head (thinly sliced), shredded carrots: 1 c, garlic powder: 1 tsp
4. 

   4

   In a medium bowl , combine sweet soy glaze , sweet thai chili sauce , ponzu sauce , honey , salt , and black pepper . Transfer sweet soy mixture to pan with shrimp and veggies. Add noodles and scallion greens; toss to coat. Divide noodle stir-fry between bowls; squeeze lime over top. Garnish with cilantro and sesame seeds . Serve.

   sweet soy glaze: 3 tbsp, sweet thai chili sauce: 2 tbsp, ponzu sauce: 2 tbsp, honey: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, cilantro: 2 tbsp, sesame seeds: 1 tbsp