I have the upmost respect for those that work full-time that still find the time and energy to train like a beast and compete at a high level. I have even more respect for those that work full-time, go to school, and still manage to train at a high level. I am currently trying to juggle my office job, an international business course, and training and I am not quite managing it. I have to admit I am feeling a little burnt out and the dedication to school and running has not been up there this summer. I rarely ever get any school work done on weekdays when I get home from my 7-9 class or my workouts which means I try to dedicate weekends to readings, doing cases, and working on that international opportunity project.
This weekend started with high schoolwork production expectations. I even tried to establish a high productive environment by kicking off Saturday morning with an early Elliptigo ride on the roads (an adventure in itself that left my heart racing due to the close proximity with cars that didn’t quite understand my workout tool). But between the 80 minute ride and hitting up the awesome, fun, and just plain amazing Track and Roll Meet (thanks Lululemon!) I ended up being too physically exhausted to do much but laze around the apartment making waffles. I tried to do some readings and work on an industry analysis, I really did! but when dinner time rolled around all I had done was read food blogs. For some reason the readings left me craving Chinese takeout (maybe it was the little research I managed to do on the HK beer industry – I promise it’s for that group project!).
I was too lazy to dig around the freezer for chicken so dinner had to contain shrimp for the protein component. I was inspired by the cravings for sweet and sour pork and threw together a fun, healthy, and quick meal that fulfilled all my Chinese takeout cravings. I had no expectations for this dish (to be honest I thought it would be another mishap) but when I took a bite straight from the pan the only phrase that came to mind was “Bomb Diggity“.
Bomb Diggity Chinese Takeout – Shrimp Noodles
(I’m going to guess this is a low carb meal, and if you use gluten free soya sauce this can be made gluten free!)
- 1 package of deveined shrimp, peeled (I used a 400g package of tiger shrimp)
- 1 zucchini
- 1-2 servings of sweet potato vermicelli (found in Asian grocery stores, I get mine from T&T)
- 3/4 cups of broccoli chopped into florets
- 2 tablespoons of soya sauce
- 2 tablespoons of sesame oil, divided
- 1 tablespoon of lime juice
Micro Ingredients for the Sauce:
- 3-4 tablespoons of ketchup
- 1 tablespoon of soya sauce
- 1/2 tablespoon of lime juice
- 1 tablespoon of maple syrup
- dash of garlic powder (or just use a clove of garlic to saute the shrimp)
- Cook the sweet potato vermicelli according to package instructions
- Spiralize the zucchini
- Sauce it up by combining the micro ingredients listed above
1. Oil the pan, saute the shrimp until pink over medium heat, add sauce to pan when shrimp is pink. After sauce is added turn heat up to high and continue sauteing the shrimp until hot & cooked (for that “wok hey”). Remove shrimp from pan and set aside.
2. Saute the broccoli in the now-empty pan with a 1T of the sesame oil over medium heat. Add the zucchini noodles when the broccoli no longer tastes really raw (taste test method!). Throw the cooked sweet potato vermicelli into the pan before adding the soya sauce, lime juice, and the last 1 T of sesame oil. Stir & make sure the components are all fully incorporated.
3. Add cooked shrimp back to the pan, turn heat onto high and toss until all components are smoking hot. Serve with red pepper flakes if desired.