Shrimp with Rice Stick Noodles and Vegetables Ww
Transform your weeknight dinners with this vibrant, flavor-packed Shrimp with Rice Stick Noodles and Vegetables recipe! Tender, juicy shrimp are stir-fried with crisp-tender vegetables like carrots, red bell pepper, and snow peas, then tossed with silky rice stick noodles in a savory blend of low-sodium soy sauce, oyster sauce, and a hint of toasted sesame oil. Brightened by fresh lime juice and garnished with cilantro and green onions, this dish delivers restaurant-quality taste that's ready in just 30 minutes. Whether you're craving a light and healthy meal or a quick, satisfying dinner, this easy shrimp noodle stir-fry checks all the boxes for bold flavors, vibrant colors, and wholesome ingredients. Ideal for meal prep or a family dinner, this recipe is a versatile and delicious way to enjoy shrimp and stir-fried vegetables!
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Recipe Information
Ingredients
- 8 ounces Rice stick noodles
- 1 pound Shrimp, peeled and deveined
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Snow peas, trimmed
- 3 stalks Green onion, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce, low sodium
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 medium Lime, juiced
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
1. Soak the rice stick noodles in warm water for 8-10 minutes or until softened. Drain and set aside.
2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, lime juice, and optional red pepper flakes. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Remove from the skillet and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
5. Add the julienned carrot, red bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 3-4 minutes or until they are crisp-tender.
6. Return the cooked shrimp to the skillet along with the softened rice stick noodles.
7. Pour the prepared sauce over the shrimp and vegetables. Toss everything together until well combined and heated through, about 2 minutes.
8. Garnish with sliced green onions and chopped cilantro before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 17.9 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2637 mg | 56% | |
*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.
