Teriyaki shrimp and noodle stir fry with mini Baileys minty brownie truffle

by Sue Ready

It’s Spring Fever! That is what the name of it is. And when you’ve got it, you want — oh you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! — Mark Twain

While waiting for spring to arrive enjoy this Asian inspired meal teriyaki shrimp and noodle stir-fry. A mini Baileys minty brownie trifle is a sweet finish. And with a little bit of luck maybe the snow will begin to melt soon.   


Teriyaki shrimp and noodle stir fry

Cook’s notes: An easy stir-fry shrimp dinner glazed with a teriyaki sauce adding a touch of sweetness with fresh pineapple. It can be made in less than 30 minutes. Prep ingredients ahead for easy assembly. Use a large skillet or wok for this recipe.

Adapted from Skinny One Pan Recipes from BHG. Recipe serves 2 but ingredients can easily be increased. I cooked separately the Udon noodles al dente, and then added them to the stir-fry mixture.


12 large cooked shrimp with tails on

1/3 cup diced green onions

1 TB. toasted sesame oil

1 TB. grated fresh ginger

2 cups sugar snap peas

1/2 package of Udon noodles

1-1/2 cups fresh diced pineapple

3-4 TB. store bought low sodium teriyaki sauce or another Asian glazed sauce, e.g. P.F. Chang’s Teriyaki Sauce or General Tsos Sauce and Glaze

2 TB. water

1/4 cup crushed peanuts


Cook noodles according to manufactures’ directions, drain.

Rinse shrimp; pat dry.

Cut pale green and white parts into 2-inch pieces.

In a wok or 12-inch skillet heat oil over medium-high heat. Add ginger; cook and stir 30 seconds. Add green onion pieces and snap peas; cook and stir 1 to 2 minutes. Add shrimp, cooked noodles, pineapple, teriyaki sauce and the water; toss to coat. Cook 3 minutes more. Serve immediately and garnish with peanuts.

Mini Baileys minty brownie trifle

Cook’s notes: A delicious sweet splurge with a March theme. The trifle looks fancy but it can be assembled in 15 minutes. Prep ahead, making brownie mix according to box directions,  crushing 8-10 cookies in a food processor. Chill beaters and mixing bowl.  Recipe serves 4 in small glasses. Note  the trifle has two layers.


Prepared brownies from the bakery, homemade or prepare a box of brownies

1 cup heavy whip cream

2 TB. confectioners sugar

3 TB. Baileys Irish Cream

8-10 Mint Oreo Cookies crushed


Add to the mixing bowl heavy cream, confectioner’s sugar and Baileys. Whip until peaks form. 

Crumble several brownies.

Layer in the following order: crumbled brownies, 2-3 TB whipped cream mixture, cookie crumbs. Repeat with another layer ending with cookie crumbs.

Refrigerate until serving.

Press a whole Mint Oreo cookie in the trifle to serve. 

Twice a month The Seasonal Plate food column will highlight dishes inspired by the changing seasons. My passion for travel, poetry, writing, exploring new cuisines, trying recipes and cooking  have been inspiration for the recipes I have published on my blog http://www.sockfairies.blogspot.com.

Questions/comments at: theseasonalplate@outlook.com

Sue Ready is a writer, poet and former middle school teacher. She is the president of the Northwoods Arts Council in Hackensack. Sue publishes monthly dog stories called The World According to Bella at http://www.wwnrockport.com/


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