Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
5
from 1 vote
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
red pepper flakes
crushed
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.
1/4 cup chicken broth,
1/4 cup teriyaki sauce,
2 teaspoon brown sugar,
1 clove garlic,
1/2 teaspoon fresh ginger,
1/4 teaspoon red pepper flakes
In large skillet, heat oil over medium-high heat until hot. Add carrots and bell pepper; stir-fry 5 minutes.
1 tablespoon vegetable oil,
1 cup carrots,
1 cup red bell pepper
Add shrimp, dried plums, zucchini, green onion and reserved broth mixture; cook and stir 5 minutes or until shrimp is pink.
12 ounces shrimp,
1 cup dried plums,
1 cup zucchini,
1 cup green onion
Serve in individual bowls over pasta or rice noodles and top with peanuts and lime wedges, if desired.
4 cups hot cooked angel hair pasta or rice noodles,
Chopped roasted peanuts,
Lime wedges
Nutrition
Calories:
753
kcal
|
Carbohydrates:
159
g
|
Protein:
19
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.02
g
|
Cholesterol:
91
mg
|
Sodium:
873
mg
|
Potassium:
665
mg
|
Fiber:
6
g
|
Sugar:
17
g
|
Vitamin A:
4800
IU
|
Vitamin C:
40
mg
|
Calcium:
107
mg
|
Iron:
2
mg
©2022 UpstateRamblings.com