Soy Shrimp with Rice Noodles Recipe

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Rice noodles come in a variety of thicknesses, similar to Italian pastas like fettuccine, linguine and vermicelli. Use whichever shape you prefer in this so-easy Asian inspired dish. —Healthy Cooking Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 package (8.8 ounces) thin rice noodles
  • 1 cup frozen shelled edamame
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups: 444 calories, 14g fat (2g saturated fat), 138mg cholesterol, 744mg sodium, 50g carbohydrate (1g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.


  1. Cook rice noodles according to package directions, adding the edamame during the last 4 minutes of cooking.
  2. In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
  3. Drain noodle mixture; add to skillet. Stir in the soy sauce, pepper and remaining oil; toss to coat. Yield: 4 servings.
Originally published as Soy Shrimp with Rice Noodles in Healthy Cooking Annual Recipes Annual 2013, p93

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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