Tangy Shrimp and Rice Noodle Stir-Fry with Crisp Vegetables

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

Tangy Shrimp and Rice Noodle Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Tangy Shrimp and Rice Noodle Stir-Fry with Crisp Vegetables

Enjoy a vibrant mix of succulent shrimp, tender rice noodles, and crunchy vegetables all tossed in a tangy and aromatic sauce. This quick stir-fry delivers a burst of flavors from fresh lime and ginger, making for a refreshing meal any time of day.

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NUTRITION

475kcal
Protein
35.4g
Fat
6.6g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1 cup Rice Noodles (cooked)

1 medium Bell Pepper, sliced

0.5 cup Snap Peas

1 medium Carrot, julienned

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 Lime wedge

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PREPARATION

  • 1

    Prep shrimp by peeling and deveining if not already done. Pat dry and set aside.

  • 2

    Cook rice noodles according to package instructions, then drain and set aside.

  • 3

    Slice the bell pepper and julienne the carrot, and trim the snap peas; mince garlic and grate the ginger.

  • 4

    Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.

  • 5

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

  • 6

    Toss in the bell pepper, snap peas, and carrot, and stir-fry for another 2 minutes until the vegetables are crisp-tender.

  • 7

    Add the cooked rice noodles and drizzle with low-sodium soy sauce. Mix gently until everything is well combined and heated through.

  • 8

    Squeeze a wedge of lime over the stir-fry for a burst of tangy freshness before serving.

Tangy Shrimp and Rice Noodle Stir-Fry with Crisp Vegetables

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

Tangy Shrimp and Rice Noodle Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Tangy Shrimp and Rice Noodle Stir-Fry with Crisp Vegetables

Enjoy a vibrant mix of succulent shrimp, tender rice noodles, and crunchy vegetables all tossed in a tangy and aromatic sauce. This quick stir-fry delivers a burst of flavors from fresh lime and ginger, making for a refreshing meal any time of day.

NUTRITION

475kcal
Protein
35.4g
Fat
6.6g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1 cup Rice Noodles (cooked)

1 medium Bell Pepper, sliced

0.5 cup Snap Peas

1 medium Carrot, julienned

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 Lime wedge

PREPARATION

  • 1

    Prep shrimp by peeling and deveining if not already done. Pat dry and set aside.

  • 2

    Cook rice noodles according to package instructions, then drain and set aside.

  • 3

    Slice the bell pepper and julienne the carrot, and trim the snap peas; mince garlic and grate the ginger.

  • 4

    Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.

  • 5

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

  • 6

    Toss in the bell pepper, snap peas, and carrot, and stir-fry for another 2 minutes until the vegetables are crisp-tender.

  • 7

    Add the cooked rice noodles and drizzle with low-sodium soy sauce. Mix gently until everything is well combined and heated through.

  • 8

    Squeeze a wedge of lime over the stir-fry for a burst of tangy freshness before serving.