Shrimp And Sugar Snap Pea Stir-Fry With Zoodles

• 1 cup low-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon packed brown sugar
• 1/4 teaspoon red pepper flakes, or to taste
• 1 large yellow squash, ends trimmed
• 2 teaspoons coconut oil
• 1 small red onion, thinly sliced
• 2 teaspoons freshly grated ginger
• 1 clove garlic, minced
• 4 cups sugar snap peas, strings removed
• 1 pound jumbo shrimp, peeled and deveined

1. Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
2. Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
3. Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.
4. Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.

chicken broth, soy sauce, cornstarch, brown sugar, red pepper, yellow squash, coconut oil, red onion, ginger, clove garlic, sugar snap peas, jumbo shrimp

Taken from www.allrecipes.com/recipe/264365/shrimp-and-sugar-snap-pea-stir-fry-with-zoodles/ (may not work)