Spicy Shrimp Noodles
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 260.9
- Total Fat: 14.6 g
- Cholesterol: 55.3 mg
- Sodium: 702.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.9 g
- Protein: 7.2 g
View full nutritional breakdown of Spicy Shrimp Noodles calories by ingredient
Number of Servings: 6
Ingredients
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6 oz shrimp whole or cut, .5 cup carrots sliced, .5 onions chopped, .5 a red bell pepper, 1 red pepper (I used fresno chili pepper), 2 pkgs (340g) rice noodles, 1 cup sugar snap peas cut to bite size, 12 tbsp Panda Express Kung Pao sauce, 6 tbsp vegetable oil, 2 cups water, 2 small cloves garlic
Directions
Makes 6 large servings
Soak rice noodles in cool water for 10-15 minutes.
Heat 3 tbsp of the oil in skillet on med/med-high, saute onions for about 2 min, then add carrots for 1 min, then bell peppers and peas for 1 min. Add 4 tbsp of Kung Pao sauce, stir and add shrimp and garlic for 1 min. Now add 1 cup of water and place drained noodles in pan, stir and let cook for 3-5 minutes. Add last 8 tbsp of kung pao sauce, 3 tbsp oil and 1 cup of water and stir. Should be ready to eat!
I also added sriracha for extra spice. You could definitely go heavier on veggies and meat, but I didn't for this recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user KRYSTAJACKSON.
Soak rice noodles in cool water for 10-15 minutes.
Heat 3 tbsp of the oil in skillet on med/med-high, saute onions for about 2 min, then add carrots for 1 min, then bell peppers and peas for 1 min. Add 4 tbsp of Kung Pao sauce, stir and add shrimp and garlic for 1 min. Now add 1 cup of water and place drained noodles in pan, stir and let cook for 3-5 minutes. Add last 8 tbsp of kung pao sauce, 3 tbsp oil and 1 cup of water and stir. Should be ready to eat!
I also added sriracha for extra spice. You could definitely go heavier on veggies and meat, but I didn't for this recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user KRYSTAJACKSON.