Why this?
This homemade shrimp noodle bowl is a protein-rich lunch option inspired by the flavors of a popular restaurant dish but with reduced sodium levels. The balance of whole wheat noodles, succulent shrimp, and vibrant vegetables creates a satisfying and nutritious meal that is perfect for refueling after a workout.
Ingredients:
8 oz whole wheat noodles
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 cup snow peas
2 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon ginger, grated
1/4 teaspoon red pepper flakes
1/4 cup chopped green onions
1 tablespoon sesame seeds
Preparation Steps:
- Cook the whole wheat spaghetti noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, add the red bell pepper, snow peas, and garlic. Cook for 2-3 minutes until slightly tender.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and red pepper flakes. Pour the sauce into the skillet with the vegetables.
- Add the cooked noodles and shrimp back to the skillet. Toss everything together until well combined and heated through.
- Serve the homemade shrimp noodle bowl garnished with chopped green onions and sesame seeds.
Cooking Time: 25 minutes
Diet Types: Pescetarian, Low Sodium
Serving Size: 1 Bowl
Servings: 4
Nutrition Facts / Serving:
Calories: 380
Total Fats: 10g
Sodium: 450mg
Dietary Fiber: 6g
Total Sugars: 8g
Proteins: 30g
Calcium: 120mg
Iron: 3mg
