Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy

Morning! I hope everyone had a wonderful long weekend. I was able to enjoy some much needed R&R and had a great low-key birthday with Tim, family, and friends.

Today I’m here to share a really fun dinner recipe with you guys.

Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy

Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy


For the sauce:

  • 1/2 cup low sodium soy sauce
  • 1/8 cup rice vinegar
  • 1/8 cup sesame oil
  • 6 dashes Worcestershire sauce
  • 1 tsp crushed red pepper

For the stir fry:

  • 1 lb shrimp, peeled and de-veined
  • 2 baby bok choys, cut into 2 inch pieces
  • 1/2 lb snow peas, edges trimmed
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 3 baby red onions or shallots, sliced
  • 2 sprigs thyme, chopped
  • Brown rice noodles — I buy the Annie Chun brand of pad thai brown rice noodles (gluten free) from Whole Foods
  • 1 tbsp extra virgin olive oil


  1. For the sauce, combine all the sauce ingredients in a small saucepan over low heat. Simmer until half the liquid is absorbed/evaporated, about 8 minutes.
  2. For the noodles, cook per package directions. Note, I cooked about half the box for this recipe.
  3. In the meantime, in a skillet over medium heat, add the extra virgin olive oil and sliced onion or shallot. Cook for 2 minutes, then add the minced garlic and half the sauce mixture. Continue cooking for 1-2 minutes.
  4. Add the shrimp, and cook for 4-5 minutes (or until the shrimp cooked halfway through).
  5. Add the rest of the sauce, and flip the shrimps once.
  6. When the shrimp is just about done (2 more minutes), add the mushrooms and snow peas. When the mushrooms are tender, add the bok choy and cook until wilted.
  7. Remove everything from the skillet with a slotted spoon. Drain the cooked rice noodles, and add the noodles into the sauce. Toss until the sauce is fully incorporated.
  8. Plate the noodles, and top with the shrimp and veggie mixture. Enjoy!

Asian style shrimp stir fry with snow peas and bok choy

Sometimes I shy away from eating Asian stir fries because they tend to be heavy in salt due to the soy sauce. However, in this dish, the vinegar and the fresh veggies cut through that typical saltiness, and I was able to still pick up the other prominent flavors such as the heat of the crushed red pepper and the fresh herbs from our CSA. Finally, Tim and I don’t eat a lot of pasta dishes, so even though this meal used rice noodles, it felt like a treat! The rice noodles allow for the same texture of a regular pasta dish.

–Let’s chat–
Do you eat or cook a lot of Asian inspired meals? Any tips for cutting down on the salt? Have you ever eaten rice noodles before?

Feel free to also tell me what you guys did this weekend. I’d love to hear about your adventures!

16 thoughts on “Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy

  1. I eat Asian style food about five days a week… if not more! I love tamari, rice vinegar, seaweed, sesame and I just bought a set of chopsticks with ninja faces on them while on vacation. They are so cute 🙂


    • I was just thinking about the tamari in my lunch I just ate. Two other “soy sauce” type sauces you can try are Bragg’s Liquid Aminios which are non-fermented and wheat free or Nama Shoyu which a lot of people who eat raw foods use… it’s raw, unpasteurized soy. I have tried both and they are good… but they are also a bit more expensive.


  2. I love Asian style food dishes! I love making a lightened up version of a peanut sauce or even using almond butter instead of peanut butter. There’s definitely that feeling of high salt in some dishes, though, so it’s good to add in things that break it down a bit! This looks good!


  3. Ohhh this looks so good!!! I love Asian inspired meals and it’s usually my go to when I get tired of making salads as my ‘veggie’ component! I was sooo lazy this weekend and spent most of Monday relaxing even though I’ve been off for a week on vacation-sometimes you just need a vacation from your vacation! Can’t wait to add this recipe to my list of ‘must tries!’


  4. This looks awesome!! I love Asian flavored/inspired meals!!!
    We just had rice noodles for the first time earlier this year – I liked them OK but they weren’t my favorite! (we do eat lots of pasta)


    • I bet they could be an acquired taste of sorts, especially if you are so used to having pasta! I know for me it was a big switch from regular pasta to wheat pasta and then wheat pasta to other whole grains like quinoa, farro, etc. I bet rice noodles are no different!


  5. Pingback: 2014: Best of F&F | Fitness & Feta

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