Cook up a tasty weeknight meal with shrimp and vegetables in our sweet and spicy shrimp stir fry with noodles. It’s even better than takeout and uses our figs in a delicious way. The whole dish comes together in less than 20 minutes and the sauce lasts a while in the fridge.
Sweet and Spicy Shrimp Stir Fry Sauce
This dish uses a sticky Asian-style sauce with some sweet and some heat! Using Orchard Choice or Sun-Maid California Dried Figs gives the sauce its sweetness. Use our mission dried figs for an intense sweetness or try the golden dried figs for a mild, nutty sweetness. Either way you will love this sauce. The sauce works well as a dipping sauce or even saucy wings!
Figs—Not Just a Flavor Boost
Dried Figs also add fiber to the dish as well as minerals like calcium, magnesium and iron.
Shrimp Stir Fry: Other Ideas for Protein Swaps
Not interested in shrimp? Toss this sweet and spicy fig sauce with chicken, beef, pork. If you’re vegetarian, try tofu or tempeh.
Not into Shrimp Stir Fry with Noodles: Other Serving Ideas
Our favorite way to eat this spicy shrimp stir fry with noodles is to serve it with steamed broccoli. You can use ramen noodles, udon noodles, rice noodles, or soba noodles. If you’re gluten free, you can find gluten free ramen noodles, rice noodles or make sure the soba noodles you use are just buckwheat flour. You can also just steam a pot of white or brown rice. But, if you’re trying to eat more vegetables, you could top zucchini noodles or cauliflower rice.
Sweet and Spicy Shrimp Stir Fry with Noodles
Sweet + Spicy Sauce
- 1/4 cup balsamic vinegar
- 1/2 cup soy sauce (or tamari / liquid aminos)
- 2 tablespoons maple syrup
- 1 1/2 cups water
- 1 cup Orchard Choice or Sun-Maid California Figs , stems removed
- 2 cloves garlic
- 1 teaspoon sriracha
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 2 teaspoons arrowroot flour (or cornstarch / tapioca starch)
Shrimp Stir Fry with Noodles
- 1 tablespoon coconut oil
- 1 pound shrimp , thawed, peeled, and deveined
- 1/2 medium onion , sliced
- 1 red bell pepper , sliced
- 1/3 cup raw cashews
- 16 ounces cooked ramen noodles
Optional for Serving
- Steamed broccoli
- Make the sauce: Add all ingredients—vinegar, soy sauce, maple syrup, water, California Dried Figs, garlic, sriracha, sesame oil, ginger, and arrowroot flour—to a high speed blender. Blend until smooth.
- Add the mixture to a small sauce pan, bring to a boil, then reduce heat to medium and whisk for about 5 minutes until sauce thickens. Remove from heat.
- Add oil to a large sauté pan and heat over medium high, then add shrimp and sauté for about 1 1/2 minutes per side. Remove and set on a plate.
- Add onions and peppers and sauté for about 3-4 minutes until softened.
- Add the shrimp back to the pan, add sauce (amount to your liking), and toss to combine. Reduce heat to medium and cook for another 2-3 minutes.
- Serve in a bowl with noodles and broccoli, if using. Pour extra sauce on each bowl as desired.