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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.
- By: Raghavan Iyer EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
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Active
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Ready In
- Combine shrimp, five-spice powder and crushed red pepper in a medium bowl. Refrigerate for at least 30 minutes and up to 4 hours.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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: 2½
- Exchanges: 2½ starch, ½ vegetable, 2 lean meat, 2 fat
Reviews 1
February 06, 2017
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.
