Asian Zucchini Noodle Stir-Fry with Shrimp

I was given a spiralizer for Christmas, and it's been so fun trying out different kinds of vegetable noodles!  This was my first time making zucchini noodles (which I discovered are often called zoodles?!).  The meal was super easy to put together, and the sauce tasted great.  But I ended up making rice to serve with everything because the sauce was pretty runny and the zoodles weren't substantive enough to soak up the extra juice.  And because we don't have to voice gluten.  So all in all, it was a yummy and simple meal, made better with a scoop of steamy rice.

recipe found here

1/2 cup chicken or vegetable broth

1/4 cup hoisin sauce

1 Tablespoon low sodium soy sauce

2 teaspoons cornstarch

3 Tablespoons olive oil, divided

1 Tablespoon minced garlic

1 teaspoon minced fresh ginger


1 pound jumbo shrimp, shelled and deveined


1 medium bell pepper, sliced


1/2 cup shredded carrots

2/3 cup sliced red onions

1 cup sugar snap peas

2 medium zucchini, cut into noodles


Toasted sesame seeds, for garnish

1. In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
2. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
3. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
4. Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
5. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.