Sriracha Shrimp Noodles - Savory Meal Collection #10

 

This is so delicious - very Asian type meal.  A little spicy (even when I cut the sauce with water - half sauce/half water).  My husband doesn't care for shrimp so I used chicken breast instead.  This is  a quick meal to fix - took only about 15 minutes.  Instead of vegetable oil, I used Tastefully Simple's Roasted Garlic Infused Oil.

Ingredients: 

2 - 3 oz pkg. ramen noodles

2 Tbsp vegetable oil

1 lb raw shrimp, peeled and deveined

16 oz frozen sugar snap pea stir fry blend (snap peas, carrots, onions, mushrooms)

2/3 cup Ginger Orange Sriracha Sauce

3 green onions, sliced.

Instructions:

Fill large saucepan with water; bring to a boil.  Add ramen noodles (discard seasoning packet); cook 3-4 minutes or until desired doneness.  Drain and keep warm.  Meanwhile, heat oil in large skillet over medium-high heat.  Add shrimp and cook until pink, about 2-3 minutes.  Add

vegetables and continue stir-frying until heated through.  Add Ginger Orange Sriracha Sauce, green onions and ramen noodles; toss to coat.  Continue stir-frying until heated through.  Makes 4 servings

Substitution ideas:  Like I said, if you don't care for shrimp (or have allergies), you can substitute almost any other type of meat.  Just cut it up into small pieces for stir-frying.

Sriracha Chicken Curry - Savory Meal Collection #9

Oh my, we are nearing the end of this collection and I have received the next collection already.  The month has gone by fast.  These have all been great meals.  I hope you have been enjoying them as much as I have.

Well, on to tonight's dinner.  If you like spicy, this dish is for you.  If not, just use less sauce.  I'll be honest, I'm not sure what product you can use as a substitute to reduce the heat.

Changes I did to the recipe included using chicken breasts instead of thighs, mushrooms & sugar snap peas (or snow peas) instead of the peppers, fresh broccoli instead of frozen, and almond milk instead of coconut.  I did the minimum cooking time but would recommend going the full time if you use chicken breasts like I did.

Ingredients: 

28 oz boneless, skinless chicken thighs, cubed

1 red bell pepper, cubed

1 green bell pepper, cubed

13.5 oz can coconut milk

3/4 c Ginger Orange Sriracha Sauce 

16 oz frozen cut broccoli

cooked rice or rice noodles

Instructions:  Combine chicken, peppers, coconut milk and Ginger Orange Sriracha Sauce in a 4-quart or larger slow cooker.  Cook on low 3-4 hours.  Stir in broccoli and continue cooking 30 minutes.  Serve in bowls over cooked rice or rice noodles.  Makes 4-6 servings.

Make Ahead & Freeze:  Combine all ingredients except broccoli and rice in a gallon resealable freezer bag.  Freeze.  Thaw and cook according to directions above.