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Soy Shrimp with Rice Noodles

 Soy Shrimp with Rice Noodles
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
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 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

Directions

  • Cook rice noodles according to package directions, adding the edamame
  • during the last 4 minutes of cooking.
  • 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.
  • Drain noodle mixture; add to skillet. Stir in the soy sauce, pepper
  • and remaining oil; toss to coat. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 444 calories, 14 g fat (2 g saturated fat), 138 mg cholesterol, 744 mg sodium, 50 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

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Soy Shrimp with Rice Noodles (continued)

Wine (continued)
Blanc
or Pinot Grigio.