Makes: 4 to 6 servings
This recipe incorporates two of the five ingredients we have identified as must-haves for the millennials’ pantry: frozen, peeled and deveined shrimp and rice stick noodles, which require only a 10-minute soak. Miso paste is a must-have for lots of vegetarian kitchens; here, the optional tablespoon adds depth to the slightly sweet sauce.
If you plan to make this for dinner, transfer the shrimp from the freezer to a plate in the refrigerator to defrost during the day.
And if you’re not into chopping, pick up prepped zucchini and scallions at your grocery salad bar.
MAKE AHEAD: Leftovers are good cold; the mixture can be refrigerated in an airtight container for up to 2 days. Adapted from “101 Recipes You Can’t Live Without: The Prevention Cookbook,” by Lori Powell (Rodale, 2012).
- 3 ounces dried rice stick noodles (see headnote)
- ½ cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon white or yellow miso paste (optional)
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons canola oil
- 1½ pounds peeled and deveined medium frozen shrimp, defrosted (tail-on or -off; see headnote)
- 2 cloves garlic, minced
- 2 or 3 medium (1 pound total) unpeeled zucchini, cut into 3-inch-long batons (about 3½ cups; see headnote)
- 8 scallions, cut on the diagonal into 2-inch sections (see headnote)
- Crushed red pepper flakes, for serving (optional)
Boil a kettle of water.
Place the dried noodles in a deep mixing bowl. Pour enough of the just-boiled water over them to cover. Soak for 10 minutes, until softened but not gummy, then drain.
Meanwhile, whisk together the orange juice, honey, miso, if using, and soy sauce in a liquid measuring cup.
Heat the oil in a large skillet or wok over medium heat. Use paper towels to dry the shrimp as much as possible. Once the oil shimmers, add the shrimp and stir to coat. Stir-fry for 3 to 4 minutes, just until opaque; do not overcook. Use a slotted spoon to transfer the shrimp to a bowl.
Add the garlic and stir-fry for about 20 seconds, then add the zucchini and stir to coat; stir-fry for 3 to 5 minutes, until it’s just starting to soften, then add the scallions. Stir-fry for about 20 seconds, then stir in the orange juice mixture. Cook for 1 to 2 minutes, until the liquid has slightly thickened (no need to stir), then return the shrimp to the skillet or wok along with the drained noodles. Use tongs to incorporate. Stir-fry until just warmed through.
Divide among individual bowls. Garnish with crushed red pepper flakes, if desired. Serve right away.
Nutrition per serving (based on 6): 250 calories, 25 g protein, 27 g carbohydrates, 4 g fat, 0 g saturated fat, 170 mg cholesterol, 310 mg sodium, 2 g dietary fiber, 9 g sugar