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Hoisin Noodles with Shrimp
carrots / snap peas

Active: 25 min Total: 25 min
Just about anything would be great in this sweet and savory sauce, but we particularly love it tossed with shrimp, noodles and crisp snap peas!
Tags

Ingredients

Metric
Servings:
4
Hoisin Noodles with Shrimp:
  • Shrimp, peeled & deveined - 1 lb
  • Garlic - 1 clove
  • Soy sauce, low-sodium - 1/4 cup
  • Hoisin sauce - 1/4 cup
  • Peanut butter, creamy or chunky - 1 Tbsp
  • Rice vinegar - 2 tsp
  • Toasted sesame oil - 1 tsp
  • Sriracha (opt) - 1 tsp
  • Water - 2 Tbsp
  • Snap peas (also called Sugar snap peas) - 6 oz, trimmed
  • Peanuts, roasted - 1/2 cup, chopped
  • Limes - 1, half sliced into wedges / half juice
  • Carrots - 2
  • Rice noodles (sub soba) - 6 oz
  • Cooking oil - 1 Tbsp

Nutrition Facts

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Prep

  1. Shrimp - Defrost, pat dry, and season with some salt and pepper.
  2. Make sauce - Mince 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 / Limes - Prep as directed. (Can be done up to 3 days ahead)
  4. Carrots - Grate using a box grater or make 'noodles' with a spiralizer. (Can be done up to 3 days ahead)

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Make

  1. Cook noodles according to package directions.
  2. Heat a saute pan or wok over high heat. Add oil. 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). Add sauce and cook until it begins to simmer and thicken, ~2 minutes.
  3. 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!

Nutrition Facts

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Reviews

Ratings

Original (119)
Gluten-free (8)
Paleo (16)
Vegetarian (22)

54 reviews

Not a big fan, but I ran out of soy sauce -- and not sure I had the right noodles (I used Thai that you had to warm up). I may try again using FRESH shrimp instead, not frozen. NOT precooked.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

I doubled the sauce recipe and based on the comments used a little less than the 1/4 cup of soy sauce that the recipe called for. It was a huge hit, this will definitely be in our regular rotation. I may add in whatever leftover veggies I have on hand next time.

By: Rayna
Posted: Mar 03, 2016
Diet: Original
0 Helpful

Less salt next time!

By: Nathalia
Posted: Jan 31, 2016
Diet: Paleo
0 Helpful

Full of great flavors. Easy to prepare. Had a hard time finding the noodles at my local store, but substituted with something else which was fine.

By: Kirk
Posted: Jan 07, 2016
Diet: Original
0 Helpful

Allergic to shrimp (Hello, Cook Smarts!! Need shrimp substitutions for your many shrimp recipes), so I used chicken instead. Really good, but I think the chopped peanuts overpowered the overall taste of the dish. Will omit them next time. Otherwise, good!

By: J Scott
Posted: Sep 30, 2015
Diet: Original
0 Helpful

I think the problem was, we omitted the shrimp and used salted peanuts. It was way too saucy and salty.

By: Marabeth
Posted: Aug 13, 2015
Diet: Gluten-free
0 Helpful