Dinner

Shrimp and vegies over Rice Noodles is for Dinner.

Shrimp and vegies over Rice Noodles takes 30 minutes to prepare.

Shrimp and vegies over Rice Noodles takes 20 minutes to cook.

Shrimp and vegies over Rice Noodles makes 4 servings.

The ingredients for Shrimp and vegies over Rice Noodles are:

25 large de-veined shrimp
1 cup chopped each: red peppers, onions, peas
1/2 cup water chestnuts sliced
1/4 cup each chopped bamboo shoots and carrots
3 cloves of garlic (or to taste)
1 tbsp olive oil (or oil of choice)
Rice Noodles to serve amount of people (this recipe serves 4 and therefore has 4 cups of rice noodles)

Here is how you make Shrimp and vegies over Rice Noodles:

Prepare shrimp and vegetables. Precook the rice noodles separately and keep warm until main dish is cooked. Heat large frying pan or Wok, add oil. In small bowl combine soya sauce, water, cornstarch, and splenda. Once wok is hot add peppers, onions and carrots to soften, then shrimp to slightly pink and then rest of vegetables. When almost done stir in cornstarch mixture and simmer for 2 minutes or until the mixture is a shiny coating. Remove from heat and serve over the cooked rice noodles.Number of Servings: 4Recipe submitted by SparkPeople user LAURAKOHORST.

The nutritional information for Shrimp and vegies over Rice Noodles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 356.5

• Total Fat: 4.8 g
• Cholesterol: 66.5 mg
• Sodium: 336.1 mg
• Total Carbs: 63.4 g
• Dietary Fiber: 6.1 g
• Protein: 14.2 g

Shrimp and vegies over Rice Noodles is Asian cuisine.

The dietary needs meet for Shrimp and vegies over Rice Noodles is Low Fat