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Shrimp and Vegetable Noodle Stir-fry
O MEU TEMPERO9Ingredients
40Minutes
120Calories
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Description
Chinese noodles are typically even quicker cooking thatnItalian pasta, meaning they are just right for fast weeknight dinners. In this recipe, the noodles are boiled and then tossed with stir-fried shrimp and mixed vegetables and the dish is simply seasoned with soy sauce to taste, and if desired. Carrot, peas, red bell pepper, and broccoli florets are a colorful combination, but you can use other vegetables and in other combinations.
Ingredients
US|METRIC
4 SERVINGS
- 2 pkg. chinese noodles
- 2 pkg. shrimp (frozen)
- olive oil
- 1 carrot (coarsely grated)
- 200 grams broccoli florets
- 200 grams peas
- 1 red bell pepper (large, sliced)
- salt (to taste)
- soy sauce
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Directions
- Cook noodles in plenty of boiling water, as indicated on the package.
- Drain and set aside.
- Thaw shripm and drain, peel and devein. Heat a drizzle of olive oil in a wok and fry the shrimp. Remove shrimp from the wok without draining the juices.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium480mg20% |
Potassium400mg11% |
Protein5g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A80% |
Vitamin C170% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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