12:00 PM

March's Recipe of the Month: Spicy Shrimp stir fry for National Noodle Month


Celebrate National Noodle Month with this nice n’ spicy shrimp stir-fry. Shrimp add a touch of luxury to this dish, which is packed with exciting flavors. This recipe is mildly spiced but if your family prefer it hot, you could use hotter chilli peppers.

Takes 30 minutes

4 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


8 oz. dry rice vermicelli noodles

Cooking spray*

2 large garlic cloves, crushed

1½” piece of fresh ginger, peeled and grated

1 red or green chili pepper, seeded and cut into thin strips

1 cup vegetable broth

1 bunch scallions, trimmed and thinly sliced

1 Tbsp. freshly squeezed lime juice

3 cups (10 oz.) mixed stir-fry vegetables, fresh or frozen

2 baby bok choy, trimmed, leaves separated and stalks thinly sliced

8 oz. large peeled and deveined shrimp, thawed if frozen

¼–½ tsp. crushed red pepper flakes

*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.


  1. Bring a large covered pot of water to a boil over high heat. Add a pinch of salt and the noodles and cook according to the package directions. Drain well, return to the cooking pot and cover to keep warm.
  2. Meanwhile, spray a nonstick wok or large nonstick skillet pan with cooking spray* and place over low heat. Add the garlic, ginger and chili pepper and cook, stirring, for 2-3 minutes, until softened and fragrant.
  3. Pour in ¾ cup of the broth, then add the scallions and lime juice. Simmer for 3–4 minutes, then pour into a measuring cup and wipe out the wok with paper towel.
  4. Spray the wok with more cooking spray* and place over medium heat. Add the stir-fry vegetables, bok choy stalks and 2 tablespoons vegetable broth. Cook for about 4 minutes, stirring often, until nearly tender. Add 1 tablespoon more broth if pan gets dry.
  5. Add the bok choy leaves, shrimp, crushed red pepper flakes, salt to taste and noodles. Pour in the scallion mixture and stir-fry for another 2–3 minutes, until shrimp are pink, firm and just opaque in the thickest part. Serve hot in deep bowls.