Name: Shrimp and zucchini garlic noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz peeled and deveined cooked shrimp, tails removed; 1 oz dry rice noodles; 3/4 medium zucchini, peeled into long ribbons; 3 cloves garlic, minced; 2 tsp extra virgin olive oil; 2 3/4 tsp low sodium soy sauce; 1 tsp rice vinegar; 1/2 tsp honey; 1/2 tsp red pepper flakes; 6 1/3 cups water; 1 green onions, thinly sliced

Nutrition

Per serving

426 calories

Protein: 41g; 38% of calories
Carbs: 43g; 40% of calories
Fat: 10g; 21% of calories

Instructions

Prep 20 min · Cook 10 min

Bring the water to a boil in a large pot. Remove from the heat, add the rice noodles, and let them soak for 8 minutes until tender but firm. Drain and set aside.
While the noodles soak, use a vegetable peeler to shave the zucchini into long, thin ribbons, stopping when you reach the seeds in the center.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red pepper flakes.
Heat the olive oil in a 12-inch skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Add the zucchini ribbons to the skillet and sauté for 2 minutes until just softened.
Add the cooked shrimp, soaked noodles, and the soy dressing to the skillet. Toss everything together for 2 to 3 minutes until the shrimp are heated through and the noodles are well coated. Top with sliced green onions. Done when heated through, 145°F.

Nutrition

Ingredients

Instructions

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