Recipe information
Ingredients for - Shrimp and Sugar Snap Pea Stir-Fry with Zoodles
6. Yellow squash, ends trimmed - 1 large
11. Sugar snap peas, strings removed - 4 cups
How to cook deliciously - Shrimp and Sugar Snap Pea Stir-Fry with Zoodles
1. Stage
Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
2. Stage
Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
3. Stage
Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.
4. Stage
Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.