Shrimp Noodle Stir Fry (Tossed in Leftover Drippings)
Make good use of the leftover drippings from your pulled pork by using it as a rich base for this easy noodle stir fry!
- 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
Calories: 216kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 920mg | Potassium: 403mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6255IU | Vitamin C: 65mg | Calcium: 204mg | Iron: 2mg