Recipes
Dinner

Shrimp and vegetable rice noodle stir-fry

Shrimp, peppers and broccoli stir-fried with rice noodles in a garlic, ginger and lime soy sauce, topped with peanuts.

Shrimp and vegetable rice noodle stir-fry

Quick High protein

Prep
10 min
Cooking
10 min

Per serving

1,270 kcal

Protein
93 g
Carbs
159 g
Fat
32 g
Fibre
15 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

8 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Rice noodles, dry 1 kg
  • Low-sodium soy sauce 1 ¼ cups 320 g
  • Honey 5 ½ tbsp 110 g
  • Lime juice ¾ cup 160 g
  • Sesame oil, divided ¾ cup 140 g
  • Broccoli, small florets 1.3 kg
  • Red bell pepper, sliced 1.3 kg
  • Carrots, cut into matchsticks 640 g ≈ 5 cups
  • Raw shrimp, peeled, thawed if frozen, patted dry 2.7 kg
  • Garlic, minced 32 cloves 95 g
  • Fresh ginger, grated ¾ cup 65 g
  • Green onions, sliced 240 g ≈ 2 ½ cups
  • Unsalted peanuts, chopped 160 g ≈ 1 cup
  • Fresh cilantro, chopped 80 g ≈ 5 cups

Steps

  1. Soak the rice noodles in boiling water for 6–8 minutes, until tender. Drain and rinse under cold water.
  2. Whisk the soy sauce, honey and lime juice.
  3. Heat half the oil in a wok or large skillet over high heat and stir-fry the broccoli, bell pepper and carrot for 3 minutes, until tender-crisp.
  4. Push the vegetables aside, add the rest of the oil, the shrimp, garlic and ginger and stir-fry 2–3 minutes, until the shrimp are pink and opaque.
  5. Add the noodles and sauce and toss for 1 minute, until hot and coated.
  6. Serve topped with the green onion, peanuts and cilantro.

Tip: Have everything chopped before you start; the cooking goes fast.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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