Get a dinner on the table in almost no time with this delicious shrimp noodle bowl including broccoli and a homemade teriyaki sauce. This yummy Asian-style noodle dish can be ready in just 15 minutes.
Weeknight dinners need to be quick and painless; I think we can all agree on that. My favorite ingredients for a meal that can be on the table in 15 minutes are thin pasta and a quick-cooking protein. Thinner types of pasta, like the capellini used in this dish (or angel hair pasta), cook in about a third of the time as regular spaghetti. They are done in literally just a couple minutes!
Shrimp are a perfect quick-cooking protein to use in a quick weeknight meal. Make sure to get them already peeled and deveined. The shrimp and broccoli florets cook in only about 5 minutes, which is just enough time to stir together the ingredients for the homemade teriyaki sauce.
The sauce cooks for about a minute to thicken slightly, and then you add the cooked noodles to combine everything. Sliced green onion and sesame seeds provide the finishing touches!
The sauce cooks for about a minute to thicken slightly, and then you add the cooked noodles to combine everything. Sliced green onion and sesame seeds provide the finishing touches!
And you are ready to call everyone to the table, as this meal is best enjoyed hot from the pan!
Teriyaki shrimp noodles
Preparation Time: 5 minutes
Total Time: 15 minutes
Serves: 2 to 3 (recipe can easily be doubled without additional cooking time by using a large-enough pan)
Total Time: 15 minutes
Serves: 2 to 3 (recipe can easily be doubled without additional cooking time by using a large-enough pan)
Ingredients
4 1/2 ounces capellini (or angel hair) pasta
1/2 pound medium shrimp, peeled and deveined
3/4 pound broccoli florets
1/2 tablespoon avocado oil (or olive)
3 tablespoons low-sodium soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon water
1/2 tablespoon honey
1 garlic clove, minced or pressed
1/2 tablespoon fresh grated ginger
1/2 teaspoon cornstarch
1 green onion, sliced
1/2 teaspoon sesame seeds
4 1/2 ounces capellini (or angel hair) pasta
1/2 pound medium shrimp, peeled and deveined
3/4 pound broccoli florets
1/2 tablespoon avocado oil (or olive)
3 tablespoons low-sodium soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon water
1/2 tablespoon honey
1 garlic clove, minced or pressed
1/2 tablespoon fresh grated ginger
1/2 teaspoon cornstarch
1 green onion, sliced
1/2 teaspoon sesame seeds
Directions
1. Cook the pasta according to package directions until al dente (about 3 minutes for capellini). Drain and set aside.
2. In a small bowl, stir together all ingredients for the teriyaki sauce (soy sauce, rice vinegar, water, honey, garlic, ginger, cornstarch) until combined.
3. In a large skillet, heat the avocado oil on medium-high. Add the shrimp and cook for 2 to 3 minutes until pink. Add the broccoli florets and cook another 2 to 3 minutes until they are bright green and start to soften.
4. Stir in the teriyaki sauce mix and cook until the sauce starts to thicken slightly.
5. Add the cooked pasta to the skillet. Gently toss everything with tongs to combine and to reheat the noodles.
6. Sprinkle with green onion and sesame seeds. Serve right away and enjoy!
1. Cook the pasta according to package directions until al dente (about 3 minutes for capellini). Drain and set aside.
2. In a small bowl, stir together all ingredients for the teriyaki sauce (soy sauce, rice vinegar, water, honey, garlic, ginger, cornstarch) until combined.
3. In a large skillet, heat the avocado oil on medium-high. Add the shrimp and cook for 2 to 3 minutes until pink. Add the broccoli florets and cook another 2 to 3 minutes until they are bright green and start to soften.
4. Stir in the teriyaki sauce mix and cook until the sauce starts to thicken slightly.
5. Add the cooked pasta to the skillet. Gently toss everything with tongs to combine and to reheat the noodles.
6. Sprinkle with green onion and sesame seeds. Serve right away and enjoy!
Tip: Add a little water or broth to prevent drying out, if you need to reheat this meal.
