Ginger-Garlic Shrimp Noodle Stir-Fry with Crunchy Cabbage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Garlic Shrimp Noodle Stir-Fry with Crunchy Cabbage

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Shrimp Noodle Stir-Fry with Crunchy Cabbage

Savor a vibrant stir-fry where succulent shrimp meet a crunchy cabbage and bell pepper medley, all tossed with delicate rice noodles in a zesty ginger-garlic sauce. This dish is both light and satisfying, making it a perfect choice for any meal of the day.

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NUTRITION

366kcal
Protein
36g
Fat
7.2g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (peeled and deveined)

1/3 cup cooked Rice Noodles

1 cup shredded Green Cabbage

1/2 cup julienned Red Bell Pepper

1 tbsp Fresh Ginger, minced

1 clove Garlic, minced

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

2 tbsp chopped Green Onion

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PREPARATION

  • 1

    If using dried rice noodles, cook according to package instructions until al dente, then drain and set aside.

  • 2

    Pat the shrimp dry with paper towels.

  • 3

    In a large non-stick skillet or wok, heat the sesame oil over medium-high heat.

  • 4

    Add the minced ginger and garlic, stirring for about 30 seconds until aromatic.

  • 5

    Add the shrimp to the skillet and stir-fry for 2-3 minutes until they start to turn pink.

  • 6

    Add the shredded cabbage and bell pepper, and continue stir-frying for another 2 minutes until they begin to soften but remain crunchy.

  • 7

    Toss in the cooked rice noodles and drizzle with low-sodium soy sauce, mixing well to combine all ingredients.

  • 8

    Remove from heat, garnish with chopped green onions, and serve immediately.

Ginger-Garlic Shrimp Noodle Stir-Fry with Crunchy Cabbage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Garlic Shrimp Noodle Stir-Fry with Crunchy Cabbage

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Shrimp Noodle Stir-Fry with Crunchy Cabbage

Savor a vibrant stir-fry where succulent shrimp meet a crunchy cabbage and bell pepper medley, all tossed with delicate rice noodles in a zesty ginger-garlic sauce. This dish is both light and satisfying, making it a perfect choice for any meal of the day.

NUTRITION

366kcal
Protein
36g
Fat
7.2g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (peeled and deveined)

1/3 cup cooked Rice Noodles

1 cup shredded Green Cabbage

1/2 cup julienned Red Bell Pepper

1 tbsp Fresh Ginger, minced

1 clove Garlic, minced

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

2 tbsp chopped Green Onion

PREPARATION

  • 1

    If using dried rice noodles, cook according to package instructions until al dente, then drain and set aside.

  • 2

    Pat the shrimp dry with paper towels.

  • 3

    In a large non-stick skillet or wok, heat the sesame oil over medium-high heat.

  • 4

    Add the minced ginger and garlic, stirring for about 30 seconds until aromatic.

  • 5

    Add the shrimp to the skillet and stir-fry for 2-3 minutes until they start to turn pink.

  • 6

    Add the shredded cabbage and bell pepper, and continue stir-frying for another 2 minutes until they begin to soften but remain crunchy.

  • 7

    Toss in the cooked rice noodles and drizzle with low-sodium soy sauce, mixing well to combine all ingredients.

  • 8

    Remove from heat, garnish with chopped green onions, and serve immediately.