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Shrimp and veggie-packed noodle bowl

6 servings

Ingredients

  • 4 cloves garlic
  • 3 tablespoons rice vinegar
  • ¼ cup brown sugar
  • ⅓ cup less-sodium soy sauce
  • ⅓ cup lime juice
  • ¼ cup olive oil
  • 16 ounces rice noodles, cooked
  • 1 cup shredded carrots
  • 1 cup chopped red bell peppers
  • 1 cup chopped cucumbers
  • 1 pound cooked shrimp, chicken or tofu (optional)
  • ½ cup cilantro, chopped
  • ¼ cup serrano peppers, sliced
  • ½ cup chopped peanuts
  • 1 avocado, sliced

Cook

Pulse the first six ingredients together in a blender or food processor. Toss the noodles with the sauce. Top with remaining ingredients, including vegetables, shrimp, cilantro, peppers, peanuts and avocado.

Serve

Depending on your preference, the shrimp and veggie-packed noodle bowl can be served either hot or cold. 

NUTRITION PER SERVING

  • 387 calories
  • 20g fat (3g saturated fat)
  • 14mg cholesterol
  • 640mg sodium
  • 30g carbohydrate
  • 10g sugar
  • 5g fiber
  • 21g protein

Nutrition facts are based on the recipe prepared with shrimp.