Ingredients
1 tbsp. vegetable oil
2 cloves garlic, minced
1 tbsp. freshly grated ginger
1/4 c. Sliced green onions
2 bell peppers, thinly sliced into strips
1 c. sliced mushrooms (such as cremini)
1 lb. medium peeled and deveined shrimp (thawed if frozen)
12 oz. cooked rice or udon noodles
3/4 c. low-sodium soy sauce
2 tbsp. brown sugar
1 tbsp. Sriracha or chili sauce
1 tbsp. lime zest
1/3 c. fresh basil leaves
Lime wedges, for serving
Preparation
Step 1In a large skillet over medium heat, heat oil. Add garlic and ginger and stir until fragrant, 1 minute, then add green onions. Cook until softened, 2 minutes.Step 2Add peppers and mushrooms and cook until tender, 5 minutes, then add shrimp and cook until pink, 2 to 3 minutes. Add noodles and toss until completely combined.Step 3Make sauce: Whisk together soy sauce, brown sugar, Sriracha, and lime zest. Pour over noodles and shrimp and toss until combined.Step 4Fold in basil and serve with lime wedges.
