Shrimp and Garlic Noodles

Shrimp and Garlic Noodles
I was feeling inspired to try something new. I got a care package of maple syrups from the Federation of Quebec Maple Syrup Producers. I decided to take my families recipe of Shrimp and Garlic Noodles and make it healthier. The original recipe needed a sweet tamarind sauce and I swapped it out with 100% Grade A Maple Syrup. You still need the sweetness from the maple syrup to balance the saltiness of the Oyster sauce in this recipe, but with maple syrup you get the extra nutrients and it's still lower in sugar than the original sauce.
Recipe type: Dinner
Cuisine: Asian
  • 2-3 pounds Shrimp (you may peel shell, but I chose to leave it on)
  • 1 box of quinoa pasta (I used Ancient Grain Pasta)
  • 3 tbsp. minced garlic
  • 2 tbsp. of Oyster Sauce
  • 2 tbsp. 100% Grade A Maple Syrup
  • Juice of half a lemon
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 2 tbsp. sesame or avocado oil
  1. Follow instructions on box to boil pasta. Do not boil longer than 8 minutes or they will stick and be too soft. Drain and rinse under cool water to stop cooking and prevent sticking. In large non-stick pan heat up oil to medium heat and add garlic. Cook until garlic is light brown and then add shrimp. Cook for 1 ½ minutes on each side. Reduce heat to low and add noodles, Oyster sauce, maple syrup, lemon juice, salt and pepper. Take off heat and with a tong or chopsticks carefully mix everything until sauce is evenly spread.
  2. Note: You can find Quinoa pasta almost every where now. I’ve seen it at Safeway, Target, Costco, Wholefoods, Sprouts and Trader Joes. If don’t have these stores available near you, I suggest going on Amazon and ordering it.