Low Fat Shrimp Rice Noodle Roll
Savor the light and flavorful delight of Low Fat Shrimp Rice Noodle Roll, a wholesome Asian-inspired dish that’s perfect for any occasion. This quick and easy recipe combines tender shrimp, wide rice noodles, and crisp vegetables like julienned carrots and bean sprouts, stir-fried to perfection with aromatic ginger, garlic, and sesame oil. A splash of low-sodium soy sauce adds a savory umami layer, while fresh coriander provides a bright finishing touch. With just 20 minutes of preparation and 15 minutes of cooking, this healthy, low-fat dish is a perfect choice for a nutritious dinner or lunch. Whether you’re looking for a comforting homemade meal or a light take on traditional noodle dishes, this one will satisfy your cravings without compromising your health goals.
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Recipe Information
Ingredients
- 120 grams dried rice noodles (wide)
- 200 grams shrimp (peeled and deveined)
- 1 tablespoons sesame oil
- 2 tablespoons soy sauce, low sodium
- 2 green onions, thinly sliced
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 1 carrot, julienned
- 50 grams bean sprouts
- 2 tablespoons fresh coriander, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 liter water
Instructions
Bring 1 liter of water to a boil in a large pot. Add the rice noodles and cook for about 6-8 minutes or until al dente, according to the package instructions.
Drain the noodles and rinse under cold water to stop cooking. Set aside.
Cut the shrimp into small bite-sized pieces.
Heat 1 tablespoon of sesame oil in a non-stick pan over medium heat. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
Add shrimp to the pan, cooking for 2-3 minutes until they turn pink and opaque. Remove cooked shrimp from the pan, leaving the oil and juices.
In the same pan, add sliced green onions, julienned carrot, and bean sprouts. Stir-fry for about 2-3 minutes until the vegetables are slightly tender.
Return the cooked shrimp to the pan. Add the rice noodles, low sodium soy sauce, salt, and pepper. Toss well to combine all ingredients.
Cook for another 2 minutes, ensuring the noodles are warm and ingredients are evenly mixed.
Sprinkle fresh coriander over the noodles, give a final toss.
Serve the shrimp rice noodle rolls hot, garnishing with extra coriander if desired.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.7 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 226 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
