Szechuan Noodles with Shrimp, Peppers, & Snap Peas

March 4, 2022

25 minutes

easy

4 servings

Skip the greasy Chinese takeout and try my so-simple 10 minute stir-fry instead! Filled with colorful peppers, snap peas and juicy shrimp in a flavorful sauce, this dish is sure to become a favorite. Just WW 4 SP on Blue & Purple Plans & 5 SP on Green!

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Ingredients

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	8 oz pad Thai style rice stick noodles
	1 cup chicken broth
	2 tablespoons soy sauce
	1 tablespoon dry sherry
	2 teaspoons cornstarch
	1 lb shrimp large, peeled and deveined
	1 tablespoon sesame oil divided
	1 red bell pepper large, cut into thin strips
	1 yellow bell pepper large, cut into thin strips
	1 cup snap peas strings removed
	1 jalapeño seeded and minced
	1 tablespoon garlic minced
	2 teaspoons chili garlic paste
	4 scallions chopped, plus additional for garnish
	1/2 cup cilantro chopped
	1 tablespoon sesame seeds

Nutritional Information

414kcal Calories

56g Carbohydrates

28g Protein

6g Fat

1g Saturated Fat

285mg Cholesterol

1708mg Sodium

402mg Potassium

3g Fiber

2g Sugar

1550IU Vitamin A

123.6mg Vitamin C

226mg Calcium

4.4mg Iron

Directions

1.

Cook noodles according to package instructions. Drain well and spray lightly with cooking spray to avoid clumping.

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2.

Combine broth and 1 TB soy sauce in a small bowl.

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3.

In a medium bowl, combine cornstarch, 1 TB soy sauce, and sherry. Add shrimp and toss to coat.

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4.

Heat 1 tsp sesame oil in a large nonstick skillet over medium-high heat. Add the peppers, snap peas, and jalapeño and stir-fry for one minute.

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5.

Add the garlic, ginger, chili-garlic paste, and chopped scallion and cook for 30 seconds or until fragrant.

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6.

Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.

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7.

Add drained noodles and the broth mixture, and cook for 1 minute or until sauce thickens. Stir in the cilantro and remaining 2 tsp sesame oil and serve garnished with chopped scallions and sesame seeds.

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