Shrimp and crisp veg tossed with noodles in a soy-sesame-hoisin glaze.
Ingredients
Shrimp12 oz
Broccoli1 head
Carrots2
Bell peppers1
Garlic3 cloves
Spaghetti8 oz
Soy sauce3 tbsp
Hoisin sauce2 tbsp
Sesame oil1 tbsp
Steps
Bring a large pot of salted water to a boil; cook the spaghetti until al dente, about 1 minute less than the package says, and save ¼ cup pasta water before draining — it helps the sauce coat the noodles.
While the water heats, pat the shrimp dry, cut the broccoli into small florets, slice the carrots into thin matchsticks, slice the pepper into strips, and mince the garlic.
Stir together the soy sauce, hoisin, and sesame oil in a small bowl.
Heat a large nonstick skillet over high; stir-fry the shrimp 2–3 minutes until pink and opaque, curled into a loose C, then move them to a plate.
Add the broccoli, carrots, and pepper with 2 tbsp water; stir-fry 4 minutes until crisp-tender.
Stir in the garlic for 30 seconds, then pour in the sauce.
Return the shrimp, add the noodles and a splash of the pasta water, and toss 1–2 minutes until everything is glossy and coated.
Want a week of dinners like this, planned for you?
OurKitchen fits recipes like this one to your household's rules — and writes one shopping list in your store's aisle order. First 2 weeks free.