Sriracha Shrimp Stir Fry
The picture tells it all; in today’s meal I am using Yaki-Soba Noodles for the starch part. I kind of follow the instructions for loosening up the noodles but I like to place them in a bowl of water and microwave them for 3 minutes and let them stand for a few minutes before starting to fry them. Sriracha Shrimp Stir Fry is one of our favorite easy dishes.
Sometimes I use a stir fry to clean out the refrigerator and even the freezer. Cooking for two make the portion control a little trickery, with a little practice you can get a handle on it.
If you’re going to use both frozen and fresh vegetables please note that the frozen ones will cook faster and they will cool down your pan. I let the warm up a little so it isn’t such a shock to the items already cooking.
Get your prep work done before you heat up the pans.
I like coconut oil to fry with; it doesn’t have that heavy oil taste and feeling in the noodles and vegetables.
The Butter is for the Shrimp and the Sriracha sauce, more about that later.
The Shrimp I like to peel them before I cook them. I am not a fan of having the mess at the table.
That’s just me and I am good with it.
I try not to eat the shells so for me it is best if they are gone in the beginning.
I start with the noodles in the pan. After all they have a little excess water in them. That makes them first in to the heat. After a few minutes in go the
vegetables on high heat. If you cover the pan remember that the steam with help get the raw stuff cooking real fast so keep an eye on it. It is okay to reduce the heat and keep the lid off.
I grabbed the Oyster sauce for today, there are a lot of different flavors on the market and you can use what your taste buds tell you to use. The Trader Joe’s brand of Sriracha isn’t as hot as the rooster sauce, I like the flavor of it so there again you can use the type you like best.
After a few minutes I add the sauce to the pan. I use a toothpick to check the doneness of the onions. I find it a good way to gage where I am at.
Now to the Shrimp! I heat the pan to medium and add the Butter and Sriracha then in go’s the Shrimp. I use tongs to turn them in the pan. They only take a few minutes to cook through so stay at the stove. Why the butter you ask? I find it helps to bring the flavor s out in both the Shrimp and the Sriracha
I plate in a large bowl and place the shrimp across the top for a little style.
What do you think?