Glass Noodle & Shrimp Stir-Fry with Peanut-Ginger Sauce
Leave a note
By Meagan Embrey
Glass Noodle & Shrimp Stir-Fry with Peanut-Ginger Sauce
4 steps
Prep:10minCook:20min
Updated at: Thu, 17 Aug 2023 02:48:40 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
21
High
Nutrition per serving
Calories369.2 kcal (18%)
Total Fat15.7 g (22%)
Carbs41.1 g (16%)
Sugars11.5 g (13%)
Protein18 g (36%)
Sodium779.4 mg (39%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 x 3 ozbean thread
pkg, or glass noodles, or brown rice Thai noodles
1 cupfrozen shelled edamame
thawed
2 cupssnow peas
sliced
¾ cupred bell pepper
chopped
¼ cupshallots
finely chopped
¼ cupcoconut aminos
2 Tbsppeanut butter
organic
1 Tbsprice vinegar
2 tspsesame oil
2 tsphoney
2 tspfresh ginger
grated
¼ tspcrushed red pepper
¼ cuppeanuts chopped
1lime
halved
1 lbshrimp
wild-caught
Instructions
Step 1
Cook noodles according to package.
Step 2
In a skillet over medium heat, sauté edamame, bell pepper and shallots about 5 mins. Season shrimp with salt and pepper to taste. Add snow peas and shrimp to skillet, cook until shrimp is pink and opaque, about 5 mins.
Step 3
For dressing - whisk together aminos, peanut butter, rice vinegar, sesame oil, honey, fresh ginger, crushed red pepper. Pour dressing over shrimp skillet mixture, add noodles, and toss to combine.
Step 4
Divide among serving bowls. Squeeze lime all over to taste!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
