Recipe #48: 15 Minutes Shrimp & Veggie Noodles

If you love shrimp, you’re going to LOVE this recipe. It is healthy, fast, delicious, and sooooo easy! Plus it’s gluten, dairy and soy free (and loaded with high protein shrimp). It’s the perfect recipe to make on a busy weekday night for yourself or for a family. The chewy sweet potato noodles soak up the garlicky sauce and the shrimp goes so well with the veggies I’ve chosen for this recipe. This makes two servings and can be doubled or halved.

6 oz sweet potato glass noodles
1 cup baby spinach
1 cup sliced mushrooms
1/3 cup edamame
10 oz peeled/deveined shrimp
2 tbsp sesame oil, divided
1 tbsp coconut aminos
1 tsp minced garlic
1 tsp red pepper flakes
sprinkle of sesame seeds
handful of mung beans

Directions:
1. Cook the noodles according to package, and after straining, immediately toss with 1 tbsp sesame and set aside.
2. Grab a wok or large skillet and add in remaining sesame oil, garlic, mushrooms, edamame, shrimp and spinach. Saute the shrimp and veggies on medium-high heat for 5 minutes.
3. Add in the coconut aminos to the ingredients in the wok and then stir in the noodles.
4. Top with pepper flakes, sesame seeds and mung beans. The shrimp is the star of the dish but it all goes so well together! **slurps vigorously** Enjoy!!!