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Thai Shrimp Noodle Bowls
Prep Time
8
minutes
mins
Cook Time
12
minutes
mins
Total Time
20
minutes
mins
Servings:
6
Ingredients
1/4
cup
chicken broth
1/4
cup
teriyaki sauce
2
teaspoon
brown sugar
1
clove
garlic
finely chopped
1/2
teaspoon
fresh ginger
chopped
1/4
teaspoon
crushed red pepper flakes
1
tablespoon
vegetable oil
1
cup
carrots
shredded or thinly sliced
1
cup
red bell pepper
thinly sliced
12
ounces
shrimp
peeled and deveined
1
cup
dried plums
quartered and pitted
1
cup
zucchini
shredded or thinly sliced
1
cup
green onion
sliced
4
cups
hot cooked angel hair pasta or rice noodles
Chopped roasted peanuts
optional
Lime wedges
optional
Instructions
In medium bowl, combine broth, teriyaki sauce, brown sugar, garlic, ginger and red pepper flakes; set aside.
In large skillet, heat oil over medium-high heat until hot. Add carrots and bell pepper; stir-fry 5 minutes.
Add shrimp, dried plums, zucchini, green onion and reserved broth mixture; cook and stir 5 minutes or until shrimp is pink.
Serve in individual bowls over pasta or rice noodles and top with peanuts and lime wedges, if desired.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
737
kcal
|
Carbohydrates:
152
g
|
Protein:
19
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
142
mg
|
Sodium:
1231
mg
|
Potassium:
558
mg
|
Fiber:
6
g
|
Sugar:
17
g
|
Vitamin A:
4775
IU
|
Vitamin C:
43.1
mg
|
Calcium:
149
mg
|
Iron:
3.2
mg
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