A coworker shared this recipe with me after her family fell in love with it. I was a little skeptical because there were a lot of flavors I wouldn't have imaged would go well together. I couldn't imagine it, but I am glad someone did because this was also a big hit at my house. This dish is also easily customized for any picky eaters out there. Vegetarian? Like Chicken but not Shrimp? Like certain vegetables and not others? Gluten free? All of it can be easily changed, I just suggest you keep the sauce the same as it's basically the sauce that makes this dish so special.
Once again, this dish is HIGHLY customizable. I am putting up the recipe I like to use but feel free to change the noodles, protein and vegetables to your liking.
Ingredients: (for ~ 4 servings)
- 2 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 1/2 pound Shrimp
- 8 ounces Mushrooms slice button
- 1/4 cup Soy Sauce
- 1/4 cup Honey
- 1/4 Chicken Stock
- 2 tbsp Cornstarch
- 1 tsp Sriracha sauce you can use any hot sauce you have on hand if needed
- 20 Snow Peas and/ or Edamame shucked
- 8 ounces Water Chestnuts drained
- 1/2 pound Fettuccine Pasta or Udon Rice Noodles (pictured)
Cooking:
1. Cook pasta according to package directions and drain when finished
2. Cook snow peas, edamame, water chestnuts or other vegetables to your liking and drain
3. Cook shrimp or other protein and set aside
4. Heat sesame oil in a large pan and add sesame seeds and mushrooms, cook for ~ 5 minutes stirring often
5. Remove pan from heat and add soy sauce, honey, chicken stock, and sriracha.
6. In a small bowl add 1 tablespoon of water to cornstarch and add to the pan. Stir to combine.
7. Return pan to the medium-low heat and once sauce has thickened, add the pasta, protein and vegetables.
8. Enjoy!
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