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Honey-Sesame Shrimp Noodle Bowls
Sweet, sticky, and packed with crunch, these honey-sesame shrimp noodles hit all the right notes. You'll toss tender shrimp, crisp sugar snap peas, and carrots in a savory sauce that balances rich soy with a gentle kick of chili garlic. It's a vibrant, vegetable-heavy bowl that feels like takeout but cooks up entirely in your own kitchen.
Equipment
- Saucepan
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 and set it aside.
- 2Whisk the soy sauce, honey, cornstarch, chili garlic sauce, two teaspoons of the sesame seeds, and grated gingerroot together in a small bowl. The cornstarch needs to dissolve completely so your sauce thickens evenly later.
- 3Place the carrots and water in the empty saucepan. Cover and cook over medium heat for four minutes to soften the carrots. 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 and opaque.
- 5Pour the soy sauce mixture into the pan. Cook and stir constantly for two minutes until the sauce thickens and coats the vegetables.
- 6Return the cooked spaghetti to the pan and toss everything together until heated through. Divide into bowls and garnish with sliced green onions and the remaining sesame seeds.
Notes
- Prep: Look for firm, moist gingerroot. Peel the skin with a vegetable peeler before grating.
- Storage: Store leftover gingerroot covered in the fridge, or grate it and freeze in a small container for future meals.
- Spice it up: For extra heat, add another teaspoon of chili garlic sauce to the mixture or drizzle it directly over your finished bowl.
- Swap: You can use linguine, rice noodles, or even soba noodles if you don't have spaghetti on hand.
Recipe Details
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