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Honey-Sesame Shrimp Noodle Bowls
Tender shrimp, crisp sugar snap peas, and carrots are tossed in a sweet and savory honey-sesame sauce to create this satisfying noodle bowl. It comes together easily in one pot after boiling the pasta, making it a great choice for a busy weeknight dinner. The sauce balances the sweetness of honey with the salty depth of soy sauce and a gentle kick from chili garlic sauce.
Ingredients
- 1 package (7 oz) spaghetti, broken in half
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon cornstarch
- 2 teaspoons chili garlic sauce
- 2 teaspoons sesame seed
- 1 teaspoon grated fresh gingerroot
- 1½ cups ready-to-eat baby-cut carrots, cut in half lengthwise
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 1 package (8 oz) fresh sugar snap peas (2½ cups)
- 2 medium green onions, sliced (2 tablespoons)
Instructions
- 1Boil the spaghetti in a large saucepan according to the package instructions. Drain the pasta in a colander and set it aside.
- 2Whisk the soy sauce, honey, cornstarch, chili garlic sauce, two teaspoons of sesame seeds, and grated gingerroot together in a small bowl.
- 3Place the carrots and water in the empty saucepan. Cover the pan and cook over medium heat for four minutes. Pour in the sesame oil and heat for 30 seconds.
- 4Stir the shrimp and sugar snap peas into the saucepan. Cook uncovered for six to seven minutes, stirring frequently, until the shrimp turn pink.
- 5Pour the soy sauce mixture into the pan. Cook and stir constantly for two minutes until the sauce thickens.
- 6Return the cooked spaghetti to the pan and toss everything together until heated through. Divide the mixture into bowls and garnish with sliced green onions and additional sesame seeds.