Rating: 4.5 stars
25 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 8
  • 5 star values: 14

This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal.

Adam Hickman
Recipe by Cooking Light August 2012

Gallery

Credit: Francesco Tonelli; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Serves 4 (serving size: about 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.

    Advertisement
  • Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.

  • Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.

  • Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.

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.

Nutrition Facts

299 calories; fat 8.5g; saturated fat 1.5g; mono fat 3g; poly fat 2.1g; protein 21.7g; carbohydrates 34.3g; fiber 2.9g; cholesterol 129mg; iron 3.4mg; sodium 492mg; calcium 84mg.
Advertisement
Advertisement