Shrimp and Squash Stir-fry


1 yellow squash

2 zucchini

1/2 lb shrimp, peeled and deveined

16 oz rice noodle

1/2 cup light soy sauce

1/2 cup sesame oil

1/2 tsp fresh ginger

1 Tbsp Trader Joe’s umami seasoning

1 lime, juiced

2 tsp granulated garlic

2 Tbsp granulated sugar

Pinch of salt

Yum yum sauce


  1. In a medium pot, cook rice noodles according to package directions.
  2. Chop zucchini & squash lengthwise, and then into 1/2” pieces.
  3. In a large wok (or skillet in a pinch,) stir fry veggies using sesame oil. Stir regularly to prevent sticking. Add 1/2 the umami seasoning and a pinch of salt. Cook until slightly softened.
  4. Add shrimp, ginger, umami seasoning, the rest of the sesame oil, and stir until shrimp turns pink and is cooked 80% of the way through.
  5. Drain rice noodles, and stir into wok. Add the sugar, soy sauce, and lime juice. Stir rapidly to prevent sticking.

6. Top with yum yum sauce.

Chef’s notes:

⁃ Make sure the vent fan is on high!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s