I love this sauce so much. It tastes good on everything. There isn’t one protein (or vegetable) that doesn’t taste remarkable with it. Instead of using chicken or tofu, I decided to use shrimp. Shrimp doesn’t take long to cook and it has a lot of health benefits. Unfortunately, is very expensive. Well, at least it is extremely expensive at my local stores. I paid $14.99 for one bag. But, I have enough to last me a whole month so honestly it was worth it. I like to call this dish General Tso’s Noodles & Shrimp, it sounds so catchy.
To this dish, I added riced butternut squash, shaved brussels sprouts, edamame, and scallions. Since I need to go on a grocery run, I decided to use all of my frozen vegetables. I love keeping frozen vegetables on hand because they don’t spoil as fast as fresh ones. Plus, they cook really fast in the skillet.
Speaking of cooking fast, can you believe I got this meal done in 15 minutes? Yes, 15 minutes. If I had used chicken, it would have taken me a lot longer to make. I’m glad this meal cooked really quickly because I wanted to take pictures of this dish in natural light. Originally, we were going to have this for dinner, but the sun goes down so fast here! Yes, I do have artificial lights, but I prefer taking pictures in natural light.
How to make General Tso’s Noodles & Shrimp:
First off, to make this dish in 15 minutes like I did – purchase peeled and deveined shrimp! This step eliminates the painful and annoying process that is peeling and deveining. My bag wasn’t, so I didn’t have to go through the process of unthawing them.
Most importantly, do not overcook your shrimp, they will taste like rubber if they are overcooked. I cooked the noodles before adding them. When I added the shrimp, I turned the eye to medium/low heat so that I didn’t cook the shrimp too fast. Low and slow is the way to go with shrimp, they can overcook quickly.
I decided not to add salt to this dish. Whenever you make a dish with tamari, soy sauce, coconut aminos, or any other Asian sauce ingredient – I always say NO to adding more salt. This is due to the fact that I already consume way too much sodium in my day to day life. I try to minimize this as much as possible. This dish is already salty due to the sauce as well. I promise you that you won’t miss it!
In conclusion, it’s important for me to let you know that you do not have to use the same exact vegetables that I used here. You can add carrots, broccoli, celery, beets, corn, and/or some type of bean. If you’re going to be adding beets then watch the flavors you add with it; furthermore, keep it simple and don’t add anything too bitter with it. Play it safe!
A few tips for this dish:
First off, I love this dish because it doesn’t require you to do too much work. It isn’t necessary! As I have stated before, I like to have quick meals for lunches. Buying the sauce pre-made helped cut down on the time to make the sauce. The sauce that I am using is by a brand named Iron Chef. I had purchased this General Tso’s sauce because I saw that the ingredients were minimal. Whenever I buy pre-made sauces, I aim for sauces that have ingredients that I can pronounce. Above all, it’s important for me to get sauces that aren’t high in sodium and sugar.
If you’re someone that doesn’t eat seafood, you can always substitute the shrimp for tofu, chicken, steak, seitan, or beef. Although, since this meal is supposed to be quick, I would suggest for you to use tofu. Tofu doesn’t take long to cook. Take some extra firm tofu and cover it in corn starch. Toss it in the skillet before adding the noodles. Allow the tofu to cook for at least five minutes. And then, you can add in your noodles and the rest of the vegetables.
Lastly, I want to mention is that if you make this dish the same way that I did and you have left-overs, you will need to eat it immediately. Personally, I certainly wouldn’t keep this dish in my fridge past two days. If you think that you won’t eat this dish in two days, then you should freeze any remaining leftovers.
Want more recipes?
- Healthy Fried Chicken Wings
- Roasted Garlic Tomato Pasta
- Healthy Baby Back Ribs
- Cauliflower Gnocchi Buddha Bowl
- 1 package Ka-Me Hokkien Stir Fry Noodles
- 10 pieces Raw Shrimp (peeled and deveined)
- 1 tsp Avocado Oil
- 1 tbsp Garlic Powder
- 2 tbsp Green Scallions
- 1/2 cup Riced Butternut Squash
- 1/2 cup Frozen Edamame
- 1 cup Shaved Brussels Sprouts
- 2 tbsp Coconut Aminos
- 4 tbsp Iron Chef General Tso’s Sauce
- White Sesame Seeds, optional
- Microwave your frozen edamame according to instructions. They should take around 4 minutes.
- Start by adding 1 tsp (a lot of oil isn’t needed!) to a non-stick skillet over medium/high heat. Add in your scallions. Stir.
- After allowing the skillet to heat for a bit, add in your noodles. Stir them around and allow them to cook for 2 minutes. After 2 minutes, reduce the heat to medium/low heat.
- Add your riced butternut squash and shaved brussels sprouts to the skillet. Continue to stir and then add in your raw shrimp. Toss the ingredients together and add in the tbsp of garlic powder.
- Once the shrimp has turned pink, turn the heat down to low and add in the the coconut aminos and general tso’s sauce.
- Allow to simmer for a few minutes and then serve immediately. Top with sesame seeds.
- ONE serving is a 1/2 pouch of noodles with 5 pieces of shrimp. This recipe is enough to serve two people.
- Eat within two days and store any left overs in the refrigerator. Store in freezer if not eating instantly.
- Save some time and remove the shell on the shrimp before cooking.
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