This recipe provides protein, fiber, and a delicious Asian-inspired flavor to top it all off.
Per Serving | Calories: 1,193 | Fat: 24 g | Protein: 48 g | Sodium: 5,192 mg | Fiber: 5 g | Carbohydrates: 187 g | Sugar: 2 g
INGREDIENTS | SERVES 2
1 (16-ounce) package dry rice noodles
1 bunch green onions
1 tablespoon finely chopped fresh ginger
3 tablespoons olive oil
1 pound shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup water
1/3 cup soy sauce
2 (12-ounce) bags shredded cabbage mix for coleslaw
1. Cook noodles according to package directions and drain, rinsing under cold water.
2. In a large skillet over medium heat, sauté green onions and ginger with olive oil 2 minutes.
3. Add shrimp to skillet in single layer with salt and pepper. Cook 3–4 minutes or until shrimp just turn opaque, stirring frequently. Remove shrimp and set aside.
4. Add water and soy sauce to the same skillet, scraping up browned bits. Stir in cabbage mix and cover and cook 6 minutes over medium heat, stirring often.
5. Transfer cabbage and shrimp mix to a bowl with noodles, mixing well before serving.