Shrimp and Vegetable Stir-Fry with Glass Noodles
A glass noodle stir-fry with shrimp, crisp vegetables, ginger, soy and lime.
Ingredients
- 150 g raw peeled shrimp
- 50 g carrot
- 50 g red bell pepper
- 50 g mung bean sprouts
- 100 g cooked glass noodles
- 1 tsp rapeseed oil
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1 tsp grated ginger
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 140.7 kcal | 568 kcal |
| Protein | 8.1 g | 33 g |
| Carbs | 24.3 g | 98 g |
| Sugars | 1.6 g | 6 g |
| Fiber | 1 g | 4 g |
| Fat | 1.4 g | 6 g |
Instructions
- 1
Prepare
Cut the carrot and pepper into fine strips. Rinse and drain the sprouts well. Pat the shrimp dry.
- 2
Cook the noodles
Soak or cook the glass noodles according to the packet, drain and snip through them two or three times with scissors.
- 3
Cook the shrimp
Heat the oil in a large pan until hot. Cook the shrimp for 1–2 minutes per side until pink and just cooked, then remove.
- 4
Stir-fry the vegetables
Stir-fry the carrot and pepper for 3 minutes. Add the sprouts and ginger and cook for another minute.
- 5
Toss together
Add the noodles, shrimp, soy sauce and lime juice and toss for 1–2 minutes.
Tip
Cook the shrimp only just through and remove them briefly, as they quickly become firm in the hot pan.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
