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

635 kcal

Protein
47 g
Carbs
79 g
Fat
16 g
Fibre
8 g

In these plans

Ingredients

7 servings

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

  • Rice noodles, dry 460 g
  • Low-sodium soy sauce ½ cup 140 g
  • Honey 2 ½ tbsp 50 g
  • Lime juice 4 ½ tbsp 70 g
  • Sesame oil, divided 4 ½ tbsp 65 g
  • Broccoli, small florets 560 g
  • Red bell pepper, sliced 560 g ≈ 3 ¾ cups
  • Carrots, cut into matchsticks 280 g ≈ 2 ¼ cups
  • Raw shrimp, peeled, thawed if frozen, patted dry 1.2 kg
  • Garlic, minced 14 cloves 40 g
  • Fresh ginger, grated 4 ½ tbsp 30 g
  • Green onions, sliced 110 g ≈ 1 cup
  • Unsalted peanuts, chopped 70 g ≈ ½ cup
  • Fresh cilantro, chopped 35 g ≈ 2 ¼ 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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