Name: Shrimp and Broccoli Noodle Stir-Fry
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: Kosher salt; 8 ounces whole-wheat spaghetti; 4 teaspoons vegetable oil; 2 tablespoons finely chopped scallions (white and light green parts only); 2 tablespoons minced peeled ginger; 3 cloves garlic, minced; 1 pound medium shrimp, peeled and deveined; 1 bunch broccoli, cut into florets, stems peeled and thinly sliced; 2 cups low-sodium mushroom or vegetable broth; 1 tablespoon cornstarch; 1 tablespoon low-sodium soy sauce; 2 teaspoons toasted sesame oil

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.

Photograph by Charles Masters

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Shrimp and Broccoli Noodle Stir-Fry

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