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Shrimp and Sugar Snap Pea Stir-Fry with Zoodles

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"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."
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Ingredients

35 m servings 232 cals
Original recipe yields 4 servings

Directions

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  1. Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
  2. Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
  3. 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.
  4. Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.

Nutrition Facts


Per Serving: 232 calories; 3.5 g fat; 22.7 g carbohydrates; 24.8 g protein; 174 mg cholesterol; 495 mg sodium. Full nutrition

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