With a quick 20-minute cooking method perfect for a weeknight dinner, this easy Shrimp and Noodles recipe has a flavorful (yet kid-friendly!) Asian sauce with a refreshing hit of citrus. You can use fresh or frozen shrimp in this recipe. If using frozen, defrost according to package directions.
Mix together the dressing: Add the orange juice, oil, honey, and soy sauce to a medium bowl or jar and mix well.
Warm a large skillet over medium heat. Add the oil. When warm add the garlic. Stir to coat and cook for 2 minutes. Add the vegetables and stir to coat with the oil. Cover and cook for 4 minutes.
Add the shrimp, cover, and cook for another 4-6 minutes, stirring occasionally, or until the shrimp is cooked through and the vegetables are just tender.
Meanwhile, prepare the rice noodles according to the package directions. Drain.
Add the noodles to the skillet with the shrimp and vegetables. Add a little of the dressing at a time, tossing to coat. (The noodles will absorb it as they sit, so you may want to serve some on the side.) Serve warm with desired toppings.
Notes
You can store any leftovers for up to 3 days in the fridge in an airtight container. Warm it gently in short increments to avoid overcooking it.
Cut up the noodles and shrimp for toddlers and little kids to ensure they are easy to chew.
Use a microplane to grate 1 inch of ginger into the sauce for extra flavor.
Trade in spaghetti for the rice noodles if desired.
Trade in another veggie for the zucchini if your family prefers. Yellow squash, broccoli, snap peas, or snow peas all work here.