Chili-Garlic Shrimp and Noodle Stir-Fry

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Chili-Garlic Shrimp and Noodle Stir-FryRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

The more color, the better flavor, right? Chili-Garlic Shrimp and Noodle Stir-Fry makes a healthy and delicious weeknight dinner. 

Serves 4 (serving size: about 1 1/2 cups)


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6 ounces brown rice noodles
2 tablespoons rice vinegar
1 1/2 tablespoons lower-sodium soy sauce
1 tablespoon honey
1 teaspoon fish sauce
1/2 teaspoon cornstarch
1 1/2 teaspoons canola oil
1/3 cup unsalted cashews
3 garlic cloves, crushed
1/2 jalapeño pepper, sliced
1 tablespoon canola oil
1/2 cup julienne-cut carrots
1 cup (2-inch pieces) green onions
1 cup sliced red bell pepper
6 ounces baby spinach


Boil brown rice noodles until done. Drain; rinse with cold water. Drain. Combine vinegar, soy sauce, honey, fish sauce, and cornstarch; add shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Heat 1 1/2 teaspoons canola oil in a large skillet over high heat. Add cashews, crushed garlic cloves, and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan. Add 1 tablespoon canola oil to pan. Add carrots, green onions, and bell pepper; stir-fry 3 minutes. Add noodles, cashew mixture, shrimp mixture, and spinach; cook 1 1/2 minutes.

Created date

May 2015

Nutritional Information

Calories 424
Fat 14 g
Satfat 1.9 g
Monofat 8.2 g
Polyfat 2.8 g
Protein 19 g
Carbohydrate 57 g
Fiber 5 g
Cholesterol 119 mg
Iron 4 mg
Sodium 613 mg
Calcium 118 mg