Shrimp and Vegetable Noodle Stir-Fry with Crunchy Peanuts

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

Shrimp and Vegetable Noodle Stir-Fry with Crunchy Peanuts

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Noodle Stir-Fry with Crunchy Peanuts

Enjoy a colorful stir-fry featuring succulent shrimp, crisp vegetables, and a hint of crunch from toasted peanuts, all tossed with delicate rice noodles and enhanced with a light egg white for an extra protein boost. This dish offers a delightful medley of textures and flavors, delivering a satisfying meal that’s both nutritious and delicious.

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NUTRITION

417kcal
Protein
42.3g
Fat
11.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (peeled & deveined)

1/2 cup Broccoli, raw

1/2 cup Red Bell Pepper, raw

1/2 cup Snap Peas, raw

1 oz Rice Noodles (dried)

1 tbsp Raw Peanuts

1 large Egg White

1 tsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Prepare all ingredients by rinsing the shrimp and patting them dry, cutting broccoli into small florets, slicing the red bell pepper into strips, and trimming the snap peas if necessary.

  • 2

    Cook the rice noodles according to package instructions until just tender, then drain and set aside.

  • 3

    In a small bowl, whisk together the egg white, low-sodium soy sauce, and sesame oil.

  • 4

    Heat a non-stick skillet or wok over medium-high heat. Add a few drops of sesame oil if desired.

  • 5

    Sauté minced garlic and ginger for about 30 seconds until fragrant.

  • 6

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

  • 7

    Add the mixed vegetables and continue stir-frying for another 2-3 minutes; vegetables should remain crisp.

  • 8

    Pour the egg white mixture over the ingredients in the skillet, stirring quickly to coat and lightly scramble the egg white, which will further boost the protein content.

  • 9

    Gently fold in the cooked rice noodles and stir for an additional 1-2 minutes to warm through.

  • 10

    Transfer to a serving plate and garnish with raw peanuts for a crunchy texture before serving.

Shrimp and Vegetable Noodle Stir-Fry with Crunchy Peanuts

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

Shrimp and Vegetable Noodle Stir-Fry with Crunchy Peanuts

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Noodle Stir-Fry with Crunchy Peanuts

Enjoy a colorful stir-fry featuring succulent shrimp, crisp vegetables, and a hint of crunch from toasted peanuts, all tossed with delicate rice noodles and enhanced with a light egg white for an extra protein boost. This dish offers a delightful medley of textures and flavors, delivering a satisfying meal that’s both nutritious and delicious.

NUTRITION

417kcal
Protein
42.3g
Fat
11.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (peeled & deveined)

1/2 cup Broccoli, raw

1/2 cup Red Bell Pepper, raw

1/2 cup Snap Peas, raw

1 oz Rice Noodles (dried)

1 tbsp Raw Peanuts

1 large Egg White

1 tsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

PREPARATION

  • 1

    Prepare all ingredients by rinsing the shrimp and patting them dry, cutting broccoli into small florets, slicing the red bell pepper into strips, and trimming the snap peas if necessary.

  • 2

    Cook the rice noodles according to package instructions until just tender, then drain and set aside.

  • 3

    In a small bowl, whisk together the egg white, low-sodium soy sauce, and sesame oil.

  • 4

    Heat a non-stick skillet or wok over medium-high heat. Add a few drops of sesame oil if desired.

  • 5

    Sauté minced garlic and ginger for about 30 seconds until fragrant.

  • 6

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

  • 7

    Add the mixed vegetables and continue stir-frying for another 2-3 minutes; vegetables should remain crisp.

  • 8

    Pour the egg white mixture over the ingredients in the skillet, stirring quickly to coat and lightly scramble the egg white, which will further boost the protein content.

  • 9

    Gently fold in the cooked rice noodles and stir for an additional 1-2 minutes to warm through.

  • 10

    Transfer to a serving plate and garnish with raw peanuts for a crunchy texture before serving.