Have you ever had a stir-fry disaster? Do you wonder why your stir-fry doesn’t look or taste like it does in restaurants? A good stir-fry can be a home cook’s best friend- it’s a crowd-pleaser and is ideal for busy weeknights when you want to put a nutritious meal on the table fast. But sometimes stir-fry can end up less than perfect with limp, soggy vegetables or dry, tough meat. And how do you prevent the ingredients from sticking to the pan? Here are some simple tips on this versatile ancient Chinese cooking technique to guarantee that your next stir-fry attempt will be a success.
Hoisin Shrimp and Edamame Stir-Fry with Soba Noodles
- 4 tablespoons hoisin sauce*
- 3 tablespoons reduced sodium soy sauce
- 1 ½ tablespoons fresh lime juice
- 1 teaspoon Sriracha or other hot sauce (optional)
- 6 ounces soba noodles
- 4 teaspoons neutral-flavored oil like grapeseed or safflower, divided use
- 2 cloves garlic, minced
- 1 lb. medium or large shrimp, peeled and deveined
- 1 red bell pepper, cut into strips
- 4 scallions, sliced
- 1 ½ cups frozen shelled edamame, defrosted
- 1 teaspoon sesame oil
- Mix the hoisin sauce, soy sauce, lime juice, and Sriracha together in a bowl.
- Bring a large pot of water to a boil. Add the soba noodles and cook until tender, 4-5 minutes. Drain the noodles and rinse them with cold water.
- Meanwhile, heat 2 teaspoons oil in a wok or large skillet over medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the shrimp and cook, stirring often, until they just turn opaque, 2-3 minutes. Transfer the shrimp to a plate.
- Heat the remaining 2 teaspoons oil in the wok. Add the bell pepper, scallions (reserve some for garnish), and edamame. Cook 2-3 minutes, stirring often, until vegetables are crisp tender. Add the shrimp back to the wok along with the sauce. Cook until the sauce is heated through, about 1 minute, and then add the sesame oil and noodles. Toss to mix all of the ingredients together. Garnish with reserved scallions before serving.