Broccoli Noodle Stir-Fry
This broccoli noodle stir-fry uses the entire head of broccoli – stems and florets! Just spiralize the stalks to create broccoli noodles and use them as a base for this low-calorie meal.
Servings: 2
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 teaspoons avocado coconut or olive oil
- 2 medium stalks of broccoli look for thick, large stalks
- 1 cup chopped bell pepper
- 1 clove garlic minced
- 2 teaspoons minced fresh ginger
- 4-5 Tablespoons teriyaki sauce store-bought or use the recipe below
- Optional: sriracha for topping
Teriyaki Sauce
- 1 Tablespoon olive oil
- 1 ⁄4 cup low-sodium tamari or soy sauce
- 1 ⁄2 Tablespoon maple syrup
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated or minced
Instructions
- Make teriyaki sauce: whisk together all ingredients in a small bowl. Measure out 4-5 tablespoons, set aside.
- Make broccoli stem noodles: chop florets from the stems leaving as much stalk as possible. Place stalk/stem(s) on spiralizer and spiralize into noodles. Set aside.
- Add shrimp to large skillet or wok over medium-high heat. Sauté shrimp for 4-5 minutes or until pink and no longer translucent. Transfer to a plate and set aside.
- Discard any leftover liquid in the skillet. Add 2 teaspoons oil to skillet over medium-high heat. Add bell pepper, garlic, ginger and broccoli noodles to the skillet. Sauté for 5-6 minutes. Season with salt and pepper while cooking. Add broccoli florets to the pan and cook for another 4-5 minutes, until broccoli starts to soften and turns bright green.
- Add shrimp back into the pan, along with the teriyaki sauce and toss to coat. Top with sriracha before serving, if using.
Nutrition
Serving: 1/2 of recipe | Calories: 335kcal | Carbohydrates: 37g | Protein: 41g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 330mg | Fiber: 11g | Sugar: 14g