Shrimp stir fry is something I crave almost every week.
Seriously, this is one of the fastest, easiest meals to make for meal prep.
And no, heating it up in the microwave is not going to stink up your office, I promise. At least, not this recipe 🙂
What’s the deal with this shrimp stir fry with spaghetti noodles?
Yup. Those are spaghetti noodles. Why? Because I can never get traditional Asian noodles to taste the way I want them. The usual suspects like rice noodles and soba noodles aren’t all that great for meal prep.
But spaghetti? Oh yeah.
Here I have regular whole wheat spaghetti noodles, but I would have also gone for noodles made from veggies, black beans, edamame or chickpeas.
The secret is truly in the sauce.
The pasta is soaked in my easy Asian-style sauce, which really ties this meal together!
Veggies for this shrimp stir fry:
In the verison pictured above, I used frozen peas, carrots and corn with fresh chopped broccoli.
You can use canned, frozen or fresh veggies with this recipe — whatever works for you!
I would have also used baby bok choy, snow peas leafy greens, peppers, green beans, asparagus, mushrooms, eggplant etc. The options are honestly endless!
Vegan/vegetarians: I would replace the shrimp with edemame, tofu or tempeh! That’s it. I like to keep it simple.
Storage and reheating notes:
- This shrimp stir fry is not freezer friendly.
- It can last in your fridge for up to four days.
- It reheats well on the stove or in the microwave
- I suggest adding a spash of soy sauce before reheating
If you end up prepping this meal, I’d love to see your recreation! Shoot me a DM on Instagram or use the hashtag #workweeklunch. You can also email a photo to me at talia(at)workweeklunch(dot)com.