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
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts1-1/2 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Spring Shrimp Tortellini Pasta Toss in Healthy Cooking Annual Recipes 2013