This recipe was a bit of a “should I really make this into a post?” moment for me because the main flavor base comes from the leftover drippings and braising liquid of my Pulled Pork recipe.
Hours of having the seasoned-then-seared pork slow cooking in beef broth leads to this incredibly rich and concentrated leftover liquid that had such depth of flavor that discarding it was out of the question. So in making use of it, this simple dish was born and honestly it and tastes so good I simply had to share it. Even better, this recipe is just the basic version so you can more than build upon it by adding in any of your favorite stir-fry additions or toppings. Talk about a mealtime winner!
💕 Here’s why you’ll love this recipe:
- It takes less than 30 minutes to make start to finish.
- It uses fresh and wholesome clean eating ingredients.
- I’m using brown rice pad Thai noodles to make this version gluten-free!
- It uses a combination of pork, beef, and shrimp for an absolute explosion of flavors.
- It can be customized to suit your own personal taste making it versatile.
- It’s addictively good…I’m sure you’ll be going in for seconds.
- Not a fan of shrimp? Omit it and sub in any protein of your choosing!
To make this meal you’ll need the following ingredients:
- Leftover drippings and braising liquid from Pulled Pork: Arguably you could combine the ingredients used to create your own liquid and flavor base but nothing beats the depth of flavor you’ll get from using the leftovers.
- Noodles: I’m using a brown rice pad Thai noodle today (pictured above) for a gluten free option, but I have made this in the past using whole wheat noodles and it’s just as spectacular.
- Shrimp: Peeled, deveined, tails off, rinsed, and patted dry. Feel free to use any size shrimp or any other protein of your choice.
- Salt: I’m using a pink Himalayan but you can also use a sea salt.
- Black Pepper: Fresh or pre-ground works fine.
- Garlic: Freshly grated cloves work best. If you’re using dehydrated or powder, I recommend using it to season the shrimp.
- Ginger: Much like the garlic, fresh is ideal, however if you’re using the powder version, use less and use it to season the shrimp.
- Oil: I’m using an extra light olive oil but you can use any clean label oil of your choosing.
- Bok Choy: This is my choice of veg for today but you can use any stir fry veggie you enjoy including broccoli, peppers, mushrooms, bean sprouts, carrots, spinach, baby corn etc.
Start by Prepping your noodles: Depending on the noodle you’re using, cook it according to package directions. Since I’m using a brown rice, pad thai noodle I’m required to soak the noodles in hot water for 10 minutes before draining them. With my noodles soaking, it’s just enough time to prep the rest of the dish.
Season the shrimp: To our shrimp we’ll evenly sprinkle our salt and pepper over them and set them aside for a few minutes.
Prep your veggies: Since I’m using bok choy I’ll wash, dry and chop the leaves and stems, keeping both separate.
Cook the shrimp and saute the veggies: To a skillet we’ll add our oil along with our grated ginger and garlic and quick fry them until they’re fragrant. Next, we’ll add in the seasoned shrimp and cook them on each side for a few minutes until they’re pink and cooked through.
Next we’ll add in the bok choy stems and cook for a minute to soften them before adding in the greens and sauteing until wilted.
Add your pre-soaked or cooked noodles along with the leftover liquid stock: Add in your noodles along with our leftover braising liquid and drippings and toss to coat everything, allow it all to cook for a couple minutes so the flavors are absorbed into the noodles and everything can meld together.
And there you have it, an insanely quick and easy meal that’s bursting with flavor that’s just waiting to be topped and garnished with anything of your choosing. (I personally like some chopped chives, chili flakes, toasted sesame seeds or peanuts, and a couple wedges of lime for a finishing touch.)
The oily richness of the leftover drippings and braising liquid from the pulled pork both absorbs into the noodle as well as clings to and coats the noodles making them addictively satisfying. Honestly I wouldn’t blame you if you make the Oven-Roasted Pulled Pork just to get the drippings to use for this dish!
What veggies do you like to use in your stir frys? Did you try this recipe? If you did, leave a comment below and let us know if you enjoyed it or reach out to us on social media (@kitrusycleaneat and #kitrusy) and don’t forget to show off your pics and tag us so we can celebrate your delectable creations together! 🥳
Shrimp Noodle Stir Fry (Tossed in Leftover Drippings)
- 1/2 lb large shrimp peeled and deveined, tail off
- 1 tsp Himalayan salt
- 1 tsp ground black pepper
- 1 tbsp extra light olive oil
- 1 tsp fresh ginger grated
- 1 clove garlic fresh, grated
- 1 head bok choy leaves and stems separated and chopped
- 8 oz brown rice noodles or whole wheat spaghetti
- 4-6 oz drippings and leftover liquid from pulled pork roast
- Season the shrimp with the salt and pepper.
- Add the noodles to hot water and let soak for 10 minutes.
- In a skillet, heat oil on med-high heat and fry garlic and ginger until fragrant. (2 minutes)
- Add shrimp and allow the shrimp to brown on each side (3 minutes)
- Add chopped bok choy stems and saute (3 minutes)
- Add chopped bok choy leaves and saute (2 minutes)
- Drain noodles and add to the skillet. Pour the drippings over the top of the noodles and, using a pair of tongs, gently toss to coat all the noodles in the drippings and mix in the shrimp and bok choy. Let cook for 2 minutes.
- Serve immediately with any topping of your choice (see notes).
- The pasta is measured dried.
- You can also use whole wheat spaghetti if preferred. Pre-boil and drain the noodles before adding them to the stir fry. Or use cold leftover noodles.
- This is a base recipe that can be topped or added to according to your personal preference. Additions can include:
- Scrambled eggs
- Ribbons of fresh carrot
- Green peas or edamame
- Slivers of pickled ginger
- Baby corn
- Bean Sprouts
- Mushrooms (I highly recommend shiitake)
- Red or green bell pepper slivers
- A drizzle of sesame oil
- Black or white sesame seeds
- Chili oil or red pepper flakes
- Roasted peanuts