Vegan Lemon-Teriyaki Shrimpz Stir-Fry Noodles w/ Bell Pepper
These neither are your regular Shrimpz, nor is this your regular stir fry. In the recipe the classic Teriyaki sauce is taken next-level with a lemony twist and the Shrimpz are veganized since we are using Vegan Zeastars Shrimpz. A must make for all vegans and non-vegans!
What you will need
- 1/2 each red, yellow & orange bell pepper
- 250 g green beans
- 250 g rice noodles (glas noodles)
- 1 clove of garlic
- 1 thumb-sized piece of ginger
- 1 tbsp oil
- one package Vegan Zeastar Lemon Shrimpz
- oil for frying/ baking
For the teriyaki sauce:
- 3 tbsp soy sauce
- 1 tbsp honey or maple
- 1 tbsp sesame oil
- juice of 1/2 lemon
- 2 tsp sriracha or chili sauce
How to
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Start by heating up the oven to 225°C. Place the frozen Shrimpz on a baking tray lined with parchment paper and generously drizzle them with oil. Bake them for about 20 minutes, flipping them every 5 minutes.
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In the meantime wash and chop the bell peppers into thin strips, cut off the ends of the green beans and half them or chop them into bite-sized pieces. Peel and finely mince the garlic and ginger.
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In a pan heat up 2 tbsp of oil and fry the ginger and garlic for about 30 seconds until fragrant before adding in the remaining veggies and sautéing them on high heat for about 2 minutes. Turn down the heat and let them soften for roughly 5-10 minutes.
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Bring a pot with water to a boil and prepare the rice noodles according to package instructions. Usually they need to cook around 5 minutes, then drain and rinse them under cold water (so they do not continue to cook).
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Mix all ingredients for the sauce and add into the pan with veggies along with the drained noodles and give everything a good mix so it is all combined. Divide onto bowls, top with the prawns and enjoy!