Chili-Garlic Shrimp and Noodle Stir-Fry

7 Reviews
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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 1/2 cups)
By Adam Hickman
July 2015
RECIPE BY Cooking Light

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

Ingredients

  • 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
  • 2 cups shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas
  • 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

Nutritional Information

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

How to Make It

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Fast and very tasty

LanaPatton
August 19, 2015
I made half of the basic shrimp recipe with one pound of medium shrimp, using sriracha sauce instead of sambal oelek. This produced two cups of shrimp, Then I proceeded immediately with this recipe, using fettucini instead of rice noodles. I didn't have any baby spinach, so omitted it. Also had only 1/4 cup green onions. Made up the rest of the cup with sliced mushrooms, and had green instead of red pepper. Served with watermelon cubes mixed with sliced fresh basil, lime juice, and a little red pepper flakes. This made a delicious dinner.

Great!

karenfar
July 27, 2017
This is an easy and very tasty recipe not to mention healthy! I served it with romaine salad with Man darins and Asian Dressing for a wonderful weeknight dinner.

Ehhhh

Mayley
June 21, 2015
It was good, but not nearly as good as I expected. The shrimp had much more flavor from the Chili-Garlic Shrimp with Coconut Milk and Sugar Snap Peas. When I put them in the mixture above it really took something away from it. Won't make again but will try the coconut milk recipe.

Good, Easy Weeknight Meal

clwhite
June 25, 2015
To make this faster,  I stir-fried all the veggies while the noodles soaked.Then Mixed it all together and will make again.  I could not find brown rice noodles, so I used the white.

Good spicy recipe

JanBeard
July 02, 2016
Made it exactly as called for in recipe but with regular rice noodles. Very tasty. Love the kick from the jalapeño.

Good starter recipe

SkinnyJeans5
August 29, 2016
This is a great basic recipe.  Try it once and then decide what else should go in to make it pop for your taste buds. We added some mushrooms this time, just because we had them.  My husband loves everything fiery hot, and was thinking some of that red pepper relish would be great in the dish.  Maybe adding some chicken broth to make it a bit like a soup would be tasty too?  Cilantro and some citrus juice/rind thrown on right before you eat would be great too.
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