Asian Sesame Noodles with Shrimp

Asian Sesame Noodles with Shrimp

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From: Diabetic Living Magazine

This easy shrimp and noodle bowl can be prepared in just 30 minutes. It's served cold, and can be chilled up to two hours before eating.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces fresh or frozen shrimp, peeled and deveined
  • 6 ounces udon noodles
  • 1 cup snow peas, trimmed and halved diagonally
  • ⅔ cup carrots, julienned
  • ½ cup bok choy, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon honey
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon salt
  • 1 teaspoon sesame seeds, toasted

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Cook noodles according to package directions, adding shrimp and snow peas during the last 3 minutes of cooking time; drain. Rinse under cold running water to stop cooking; drain again.
  2. In a serving bowl, combine noodle mixture, carrots and bok choy. In a screw-top jar, combine rice vinegar, canola oil, ginger, soy sauce, sesame oil, garlic, honey, crushed red pepper and salt. Pour mixture over noodle mixture and toss to coat. Sprinkle with sesame seeds. Cover and chill until ready to serve or up to 2 hours.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 285 calories; 7 g fat(1 g sat); 4 g fiber; 35 g carbohydrates; 19 g protein; 19 mcg folate; 86 mg cholesterol; 4 g sugars; 4,086 IU vitamin A; 16 mg vitamin C; 77 mg calcium; 3 mg iron; 284 mg sodium; 235 mg potassium
  • Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ lean protein, ½ fat, ½ vegetable

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