Festive Shrimp & Brown Rice Holiday Noodles
Servings: 2
Ingredients
- 1 (9.9 oz) package GloryLand Brown Rice Noodles
- 3 tablespoons avocado or olive oil divided
- 1 pound shrimp peeled and deveined
- Kosher or fine sea salt
- Freshly ground black pepper
- 3 cloves garlic minced
- 1- inch piece fresh ginger minced (or 1 tsp ground ginger)
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium carrot julienned
- ½ small red onion thinly sliced
- 3 –4 green onions sliced
- 2 tbsp tamari (gluten-free soy sauce)
- 1½ tsp maple syrup
- 1 tsp sesame oil
- 1 tsp lime juice
- Pinch of red pepper flakes (optional)
Garnish: ¼ cup toasted sesame seeds, ¼ cup pomegranate seeds, fresh cilantro leaves
For serving: Lime wedges
Instructions
- Cook the rice noodles one minute less than the package directions. Drain, rinse with cold water, toss with 1 tablespoon oil, and set aside.
- In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook 2–3 minutes per side until pink. Remove shrimp and set aside.
- Add remaining 1 tablespoon oil to the pan. Sauté garlic and ginger 30 seconds until fragrant. Add red and green bell peppers, carrot, and red onion. Stir-fry 4–5 minutes until crisp-tender.
- Push veggies to one side of the pan. Add noodles and shrimp back in. Drizzle with tamari, maple syrup, sesame oil, lime juice, and red pepper flakes. Toss everything together gently to coat evenly.
- Sprinkle with toasted sesame seeds, pomegranate seeds, and fresh cilantro leaves. Serve immediately with lime wedges.
Nutrition
Calories: 314kcal | Carbohydrates: 27g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 33mg | Potassium: 508mg | Fiber: 5g | Sugar: 16g | Vitamin A: 7185IU | Vitamin C: 131mg | Calcium: 52mg | Iron: 1mg
