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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.5
  • Total Fat: 4.8 g
  • Cholesterol: 66.5 mg
  • Sodium: 336.1 mg
  • Total Carbs: 63.4 g
  • Dietary Fiber: 6.1 g
  • Protein: 14.2 g

View full nutritional breakdown of Shrimp and vegies over Rice Noodles calories by ingredient
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Shrimp and vegies over Rice Noodles

Submitted by: LAURAKOHORST

Introduction

Tasty and not hard to prepare Tasty and not hard to prepare
Number of Servings: 4

Ingredients

    25 large de-veined shrimp
    1 cup chopped each: red peppers, onions, peas
    1/2 cup water chestnuts sliced
    1/4 cup each chopped bamboo shoots and carrots
    3 cloves of garlic (or to taste)
    1 tbsp olive oil (or oil of choice)
    Rice Noodles to serve amount of people (this recipe serves 4 and therefore has 4 cups of rice noodles)

Directions

Prepare shrimp and vegetables. Precook the rice noodles separately and keep warm until main dish is cooked. Heat large frying pan or Wok, add oil. In small bowl combine soya sauce, water, cornstarch, and splenda. Once wok is hot add peppers, onions and carrots to soften, then shrimp to slightly pink and then rest of vegetables. When almost done stir in cornstarch mixture and simmer for 2 minutes or until the mixture is a shiny coating. Remove from heat and serve over the cooked rice noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURAKOHORST.






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Member Ratings For This Recipe

  • how much water, soy sauce, splenda and corn starch do you use? It's not listed in the ingredients.
    - 3/24/10

    Reply from LAURAKOHORST (3/24/10)
    1tbsp soy sauce (low sodium) 1 tbsp corn starch
    1/4 cup water
    1 tsp splenda


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