Spicy Shrimp and Ramen Noodle Stir-Fry with Asparagus and Peanuts

This vibrant stir-fry brings together tender shrimp, crisp green beans and shredded cabbage in a sauce that perfectly balances sweet and spicy. Ramen noodles soak up all the savory goodness, while a squeeze of fresh lime and a sprinkle of chopped peanuts add brightness and crunch.

Ready in under 30 minutes, this dish is ideal for busy weeknights when you crave something satisfying without spending hours in the kitchen. The combination of textures and bold flavors will make it a new favorite.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Trim the asparagus and cut into bite-sized pieces. Quarter the lime. Roughly chop the cilantro.
2. Add the ramen noodles to the boiling water and cook until tender, 1-2 minutes. Drain and rinse under cold water for at least 30 seconds. Set aside.
3. Rinse the shrimp under cold water and pat dry with paper towels. Season with garlic powder, salt and pepper.
4. Heat a drizzle of oil in a large pan over high heat. Add the shrimp, asparagus and coleslaw mix. Cook, stirring occasionally, until the vegetables are browned and tender and the shrimp are opaque and cooked through, 4-6 minutes.
5. Stir in the sweet soy glaze, sweet Thai chili sauce, butter and Korean chili flakes (adjust to taste). Cook for 1-2 minutes until everything is well coated.
6. Remove from heat. Add the drained noodles and squeeze the juice from two lime wedges. Toss until thoroughly combined. Taste and adjust seasoning with salt and pepper.
7. Divide the stir-fry among shallow bowls. Garnish with chopped peanuts and cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick alternative.

Is this dish gluten-free?

It can be made gluten-free by using gluten-free ramen noodles and a gluten-free soy sauce substitute.