Sweet & Spicy Shrimp Stir-Fry with Noodles, Cabbage & Peppers

Sweet & Spicy Shrimp Stir-Fry

with Noodles, Cabbage & Peppers

25 MIN
2 Servings
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From the Test Kitchen

Hearty, plump shrimp and delightfully chewy udon noodles are tossed with umami-rich sauces like the combo of hoisin, soy sauce, demi-glace, and more that we’re using in this dish.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Sweet & Spicy Shrimp Stir-Fry with Noodles, Cabbage & Peppers
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Fresh Udon Noodles (Previously Frozen)
  • 4 oz Sweet Peppers
  • 2 Scallions
  • 2 cloves Garlic
  • ½ lb Red Cabbage
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Rice Vinegar
  • 2½ Tbsps Vegetable Demi-Glace
  • 3 Tbsps Roasted Peanuts
  • 1 Bird's Eye Chile Pepper
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced sweet peppers, chopped garlic, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a separate bowl, combine the soy sauce, hoisin sauce, vinegar, demi-glace, and as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Cook the shrimp
2 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Start the stir-fry
3 Start the stir-fry

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared sweet pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Finish the stir-fry & serve your dish
4 Finish the stir-fry & serve your dish

Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked shrimp, and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced sweet peppers, chopped garlic, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. In a separate bowl, combine the soy sauce, hoisin sauce, vinegar, demi-glace, and as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

2 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Cook the shrimp
Start the stir-fry
3 Start the stir-fry

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared sweet pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

4 Finish the stir-fry & serve your dish

Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked shrimp, and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Finish the stir-fry & serve your dish
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