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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!


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, creamy or chunky - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 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
  • Oil, cooking - 1 Tbsp


  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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  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!



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