Rice Noodles with Butternut Squash & Five-Spice Shrimp

Rice Noodles with Butternut Squash & Five-Spice Shrimp

1 Review
From: EatingWell Magazine, November/December 2016

Noodle dishes like this one are often served as part of a Chinese New Year's celebration to symbolize a long, healthy life. In this easy recipe, butternut squash adds another layer of meaning with a golden color evocative of a prosperous year to come.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 18 raw shrimp (16-20 per pound; 1-1¼ pounds), peeled and deveined, tails left on if desired
  • 1 teaspoon Chinese five-spice powder (see Tip)
  • ½ teaspoon crushed red pepper
  • 4 tablespoons canola oil, divided
  • 2 cups cubed butternut squash (1-inch)
  • 1 large orange bell pepper, chopped (1-inch)
  • 1 tablespoon fresh ginger matchsticks
  • ¼ cup water
  • 8 ounces rice noodles
  • 2 tablespoons reduced-sodium tamari plus 1 teaspoon, divided
  • 2 teaspoons toasted sesame oil, divided
  • 4 scallions, trimmed and diagonally sliced ( ¼-inch), divided

Preparation

  • Active

  • Ready In

  1. Combine shrimp, five-spice powder and crushed red pepper in a medium bowl. Refrigerate for at least 30 minutes and up to 4 hours.
  2. Heat 2 tablespoons canola oil in a large, flat-bottom carbon-steel wok or large skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes. Transfer to a plate.
  3. Drizzle the remaining 2 tablespoons canola oil into the pan. Add squash; cook, stirring occasionally, until brown in spots and partially cooked, 6 to 8 minutes. Add bell pepper and ginger; cook, stirring, 2 minutes more. Stir in water, cover and cook until the squash is tender, about 5 minutes more.
  4. Meanwhile, cook noodles according to package directions. Remove with tongs to a colander. (Leave the hot water in the pot, covered.) Rinse the noodles and drain well.
  5. Return the shrimp and any accumulated juice to the pan. Stir in 2 tablespoons tamari and 1 teaspoon sesame oil; cook, gently tossing, until the shrimp are hot, 1 to 2 minutes.
  6. Briefly stir the noodles into the hot water to reheat. Drain well. Transfer to a bowl and toss with the remaining 1 teaspoon each tamari and sesame oil and half the scallions. Serve the shrimp over the noodles, sprinkled with the remaining scallions.
  • To make ahead: Marinate shrimp (Step 1) for up to 4 hours.
  • Tips: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients.

Nutrition information

  • Serving size: ⅔ cup shrimp & vegetables and ¾ cup noodles each
  • Per serving: 325 calories; 11 g fat(1 g sat); 2 g fiber; 41 g carbohydrates; 15 g protein; 33 mcg folate; 106 mg cholesterol; 2 g sugars; 0 g added sugars; 5,979 IU vitamin A; 47 mg vitamin C; 87 mg calcium; 2 mg iron; 359 mg sodium; 432 mg potassium
  • Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (78% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ vegetable, 2 lean meat, 2 fat

Reviews 1

February 06, 2017
profile image
By: ellen.gittelsohn
I will make this again. Delicious combination of flavors. I used a little less oil at the end and cooked the white part of the scallions.
More Reviews