Shrimp Stir-Fry with Peanut Noodles and Crunchy Veggies

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

Shrimp Stir-Fry with Peanut Noodles and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Shrimp Stir-Fry with Peanut Noodles and Crunchy Veggies

Enjoy a vibrant bowl of stir-fried shrimp tossed with whole wheat peanut noodles and a mix of crunchy veggies. The dish delivers a perfect balance of tender shrimp, nutty peanut sauce, and crisp bell peppers, broccoli, and carrots, all brought together in a light, flavorful sauce that's ideal for a satisfying dinner.

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NUTRITION

522kcal
Protein
38.8g
Fat
15.5g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (cooked)

2 oz Whole Wheat Noodles (dry)

1/2 medium Red Bell Pepper

1/2 cup Broccoli Florets

1/2 medium Carrot

1 tbsp Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Prepare the noodles by boiling a pot of water and cooking the whole wheat noodles according to package directions until al dente. Drain and set aside.

  • 2

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, and sesame oil to create a light peanut sauce.

  • 3

    Heat a large skillet or wok over medium-high heat. Add a dash of sesame oil if desired and sauté minced garlic and grated ginger for about 30 seconds until fragrant.

  • 4

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

  • 5

    Toss in the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry together with the shrimp for an additional 2-3 minutes until the vegetables are crisp-tender.

  • 6

    Add the cooked noodles and pour the peanut sauce over the top. Toss everything together carefully to ensure an even coating of sauce and a balanced mix of shrimp, noodles, and veggies.

  • 7

    Remove from heat and serve immediately while warm.

Shrimp Stir-Fry with Peanut Noodles and Crunchy Veggies

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

Shrimp Stir-Fry with Peanut Noodles and Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Shrimp Stir-Fry with Peanut Noodles and Crunchy Veggies

Enjoy a vibrant bowl of stir-fried shrimp tossed with whole wheat peanut noodles and a mix of crunchy veggies. The dish delivers a perfect balance of tender shrimp, nutty peanut sauce, and crisp bell peppers, broccoli, and carrots, all brought together in a light, flavorful sauce that's ideal for a satisfying dinner.

NUTRITION

522kcal
Protein
38.8g
Fat
15.5g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (cooked)

2 oz Whole Wheat Noodles (dry)

1/2 medium Red Bell Pepper

1/2 cup Broccoli Florets

1/2 medium Carrot

1 tbsp Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Prepare the noodles by boiling a pot of water and cooking the whole wheat noodles according to package directions until al dente. Drain and set aside.

  • 2

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, and sesame oil to create a light peanut sauce.

  • 3

    Heat a large skillet or wok over medium-high heat. Add a dash of sesame oil if desired and sauté minced garlic and grated ginger for about 30 seconds until fragrant.

  • 4

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

  • 5

    Toss in the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry together with the shrimp for an additional 2-3 minutes until the vegetables are crisp-tender.

  • 6

    Add the cooked noodles and pour the peanut sauce over the top. Toss everything together carefully to ensure an even coating of sauce and a balanced mix of shrimp, noodles, and veggies.

  • 7

    Remove from heat and serve immediately while warm.