Shrimp and Sugar Snap Pea Stir-Fry with Zoodles

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Recipe by: grammanese

"This is a quick and easy stir-fry with sugar snap peas. And it's delicious! Squash "zoodles" take the place of rice or noodles for a healthier alternative, but you can skip the squash and serve it with Asian noodles or rice as well."

Directions

Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.
Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.