Teriyaki Ginger Lime Noodles with Shrimp

I'm not going to post about the slow cooker chicken tortilla soup I made last night. It was so not awesome that I'm not even going to write about it and tag it as "This is not awesome." Blech. Why is it so hard to find a good slow cooker recipe?

I'm going to post the weekly menu tomorrow. I went rafting all day yesterday, and I was too exhauted to work on the menu when I finally got home. Thus, tonight I had to throw something together from the odds and ends laying around. This is what I came up with!

1 pound shrimp
1 broccoli head, cut into florets, with the stem sliced into coins
2 carrots, sliced into coins on the bias
3 green onions, sliced
3 garlic cloves, chopped
1 inch piece of ginger, grated
8 ounces spaghetti
1 lime, juiced
3 tablespoons teriyaki sauce
Sugar
Salt and pepper
2 tablespoons peanut, corn or vegetable oil

Put a large pot of salted water on to boil for the spaghetti. You should probably do this while you're still prepping, since the dish doesn't take very long to cook. Add the pasta when the water is boiling, and drain when it's just this side of al dente.

Heat the oil in a deep pan or wok over high heat. Add the broccoli, carrots, green onion, and garlic. Stir fry until the veggies are soft, about 10 minutes. Throw in the shrimp and cook until they turn pink. Put the lime juice in a small bowl, whisk in a teaspoon or so of sugar (use more if you want!), and add the grated ginger. Pour contents of the bowl into your pan or wok and stir to combine.

Add the noodles to the pan, a little bit at a time. Toss everything together with the noodles as they're added. Add the teriyaki sauce and stir around. Add a few grinds of freshly ground black pepper. Taste to see if it needs salt--it probably won't as there's a lot of sodium in teriyaki sauce!



Rating: This is awesome

It was light, fresh, and tasty--an easy, summer-y weeknight dinner!