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Hoisin Noodles with Shrimp
with carrots / snap peas

Active: 30 Total: 30

Hoisin sauce gives these noodles a mix of sweet and savory flavor all in a quick and easy meal that comes together in one pan. (We can't believe it's been five years since we last featured this meal!)

Ingredients

Servings:
4
Metric
Hoisin Noodles with Shrimp:
  • Shrimp, peeled and deveined - 1 lb
  • Garlic - 1 clove
  • Soy sauce, low-sodium - 1/4 cup
  • Hoisin sauce - 1/4 cup
  • Peanut butter - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Sriracha (opt) - 1 tsp
  • Water - 2 Tbsp
  • Snap peas / sugar snap peas - 6 oz, trimmed (sub snow peas)
  • Peanuts - 1/2 cup, chopped
  • Carrots - 8 oz, shredded (look for pre-shredded to save time)
  • Limes - 1, wedges
  • Rice noodles - 8 oz (sub soba)
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost, pat dry, and season with some salt and pepper.
  2. Make sauce - Chop garlic. Whisk together garlic, soy sauce, Hoisin, peanut butter, vinegar, sesame oil, Sriracha (if using), and water. Taste; if it’s too salty, add more water; if it's too sweet, add more soy sauce. (Can be done up to 5 days ahead)
  3. Snap peas / Peanuts - Prep as directed and store separately. (Can be done up to 5 days ahead)
  4. Carrots - If not using pre-shredded carrots, use a box grater or food processor to shred. (Can be done up to 3 days ahead)
  5. Limes - Slice into wedges.

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Make

  1. Cook noodles according to package directions.
  2. Heat a saute pan or wok with oil over medium-high heat. When oil begins to shimmer add snap peas and carrots. Saute until carrots begin to soften, ~1 minute. Add shrimp and saute until shrimp is opaque, ~3 to 4 minutes (depending on size).
  3. Add sauce and cook until it begins to simmer and thicken, ~2 minutes. Season with some salt and pepper.
  4. Remove pan from heat and add noodles, tossing to coat. Top with peanuts and a squeeze of lime juice. Serve with extra lime wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (24)
Gluten-free (4)
Paleo (1)
Vegetarian (13)

Most Helpful

Used rotisserie chicken instead of shrimp. So good!

By: Maegan
Posted: Apr 18, 2021
Diet: Paleo
1 Helpful

25 reviews

A little bland but very versatile and easy. Will add more sriracha next time. A good way to use up veggies, too.

By: Margaret
Posted: May 20, 2021
Diet: Original
0 Helpful

Pretty good. There was a recipe once - here, I think? - where the tofu was baked instead of fried. I really liked that. Wouldn't always work, but I think it would have been better in this recipe than the fried. Otherwise, this was tasty and everyone ate it. If I do it again, I'd probably use snow peas instead of snap peas.

By: Jennifer
Posted: May 10, 2021
Diet: Vegetarian
0 Helpful

Yummy!

By: Olga
Posted: Apr 26, 2021
Diet: Original
0 Helpful

Used rotisserie chicken instead of shrimp. So good!

By: Maegan
Posted: Apr 18, 2021
Diet: Paleo
1 Helpful

This was delicious. I used brown rice noodles and some of the paleo ingredients. I don’t like zucchini so I just used the shredded carrots and sliced bell pepper and felt like there were plenty of veggies. I also put cashews on top. Yum!

By: Sara
Posted: Apr 17, 2021
Diet: Original
0 Helpful

We loved it! The crunch, the creamy sauce, the flavors! Everyone enjoyed it.

By: Emily
Posted: Apr 10, 2021
Diet: Vegetarian
0 Helpful