Shrimp & Veggie Noodle Bowl

6 reviews

A comforting & healthy bowl for lunch or dinner!

Coline
Coline
1.5k
Easy
A Nutri-scoreB Eco-score

5 minutes

Prep time

6 minutes

Cook time

373 cal.

Per serving

Utensils

Stovetop, Colander, Frying pan, Peeler, Knife

recipe

Vermicelli (rice noodles)

Step 1

Cook or soak the rice noodles according to the package instructions. Drain & set aside.

Green beans (fresh)
Ginger (ground)
Garlic

Step 2

Heat a drizzle of sesame or vegetable oil in a pan over medium-high heat. Add the trimmed green beans, grated garlic & ground ginger. Cook, stirring for 3-4 min.

Carrots (fresh)

Step 3

Using a vegetable peeler, slice the carrot into ribbons directly into the pan. Stir & cook for 1-2 min.

Cooked shrimp
Soy sauce

Step 4

Add the thawed shrimp & soy sauce to the pan. Add any additional sauces to enhance the dish, we suggest chili garlic sauce or teriyaki sauce! Stir to combine & heat the shrimp through. If using uncooked shrimp, cook until the shrimp is pink, about 4-5 min.

Vermicelli (rice noodles)

Step 5

Add the noodles. Toss to combine everything together. Cook for 2 more min over high heat.

Cilantro (fresh)

Step 6

Remove from heat. Serve, garnished with fresh cilantro (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy373 cal.
Fat7 g
Carbohydrates47 g
Protein24 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Shrimp & Veggie Noodle Bowl" contains 373 Energy, 7 g of Fat, 47 g of Carbohydrates, 24 g of Protein, 5 g of Fiber.

Scores

A Nutri-scoreB Eco-score

A Nutri-score

The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).

B Eco-score

The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.

Scores computed by

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Shrimp & Veggie Noodle Bowl