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