Saucy Chili Shrimp Noodles


  • 1 small head broccoli florets
  • 10 ounces shrimp
  • 2 tablespoons sweet soy glaze
  • 2 tablespoons sweet Thai Chili Sauce
  • 2 teaspoons soy Sauce
  • 2 teaspoons ponzu Sauce
  • 1 tablespoon fry seasoning
  • Lo mein noodles


  1. Bring a large pot of salted water to a boil. Wash and dry broccoli. Cut broccoli into bite-size pieces. In a medium bowl, combine sweet soy glaze, thai chili sauce, soy sauce, ponzu sauce, and half the fry seasoning; set aside soy-chili mixture.
  2. Heat a large dry pan briefly over medium-high heat. Add broccoli and 2 tablespoons water; cover and cook until broccoli begins to soften, 2-3 minutes. Turn off heat; transfer to a bowl. Wipe out pan.
  3. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Reserve 1/2 cup noodle cooking water; drain and set aside.
  4. Rinse shrimp under cold water; pat dry with paper towels. Season with remaining fry seasoning, salt and pepper. Heat a drizzle of oil in pan used for broccoli over medium-high heat. Once pan is hot, add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off heat; transfer shrimp to bowl with broccoli. Wipe out pan.
  5. Melt 1 tablespoon butter in same pan over medium high heat. Once butter has melted, reduce heat to low. Add soy-chili mixture and 1/4 cup reserved noodle cooking water; stir until sauce is slightly thickened, 1-2 minutes more. Taste and season with salt and pepper.
  6. Add drained noodles and broccoli and shrimp to pan with sauce; toss until everything is coated and saucy. Divide chili shrimp noodles between bowls.

Recipe from the kitchen of Every Plate.


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