Spicy Shrimp Udon

  • 1 T. coconut oil
  • 1-inch piece of fresh ginger, sliced thin
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and sliced
  • 1 small head bok choy, sliced
  • 1 cup sliced green beans
  • 1 lb. large shrimp, peeled and deveined
  • 7 oz. soft udon noodles
  • 1 T. chili crisp
  • 1 T. chili-garlic paste
  • ¼ c. dark soy sauce
  • 1 tsp. honey

Melt the coconut oil in a large, nonstick skillet over medium-high heat. Add the ginger and garlic and sauté until fragrant.

Add the red pepper, bok choy, and green beans; stir fry until crisp-tender. Add the shrimp and stir fry until fully pink. Add the udon noodles and toss until thoroughly coated with coconut oil; stir fry an additional 3 minutes to give the shrimp and noodles some texture.

Whisk the chili crisp, chili-garlic sauce, dark soy sauce, and honey together. Add to the skillet and toss to full coat everything. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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