Stir-fry is one of the quickest and easiest cooking methods, getting you from stove to table in a matter of minutes (not including prep time). This shrimp stir-fry recipe requires a little more advance planning due to the marinade, but it's definitely worth it!

Ingredients:

400 g raw shrimp, de-veined
400 g udon noodles (I used 2x200g President's Choice brand)
1 tbsp sesame oil
200 g snow peas
3 broccoli crowns cut up into small florets - about 300 g
3 green onions, sliced

MARINADE/SAUCE
1/4 cup extra virgin olive oil
2 large garlic cloves, minced or pressed
3 tbsp lemon juice
3 tbsp soy sauce
2 tbsp raw honey
1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
1 tbsp fresh grated ginger (or 1 tsp ground ginger)
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp paprika

Directions:

1. In a Pyrex measuring cup, mix marinade ingredients until well combined. Place shrimp in another bowl, pour half the marinade over the shrimp and toss to coat. Cover and refrigerate for 1 hour. 
2. Set aside the remaining marinade as this will be used to make the sauce. 
3. After an hour, take shrimp out of fridge and leave on counter. Meanwhile, in a medium pot, bring salted water to a rapid boil and cook the udon noodles for about 2 minutes, using two forks to gently separate the noodles. Strain the noodles.
4. In a large saucepan, heat sesame oil over medium-high heat and sauté the noodles, about 3 minutes. Transfer to a plate or bowl, and set aside.
5. Meanwhile, turn the heat down to medium-low and in the same saucepan, add shrimp and sauté for approximately 4-5 minutes, stirring occasionally, until they start to turn pink but are not cooked through. Add the remaining marinade, snow peas and broccoli florets and sauté for another 3-5 minutes or until shrimp are cooked through and veggies are tender crisp. Add the green onion during the last minute of cooking.
6. Finally, add the udon noodles and toss to combine.