Save prep time on this stir-fry recipe by using a ready-made vegetable medley. Served over tofu noodles with shrimp, this meal is loaded with Asian flavor and spice.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Meanwhile, in a small bowl whisk together the water, hoisin sauce, soy sauce, and Asian chili sauce; set aside.

  • In a 12-inch skillet heat 1 tablespoon of the canola oil over medium-high heat. Add shrimp, garlic, and ginger to hot oil. Stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp from skillet; cover with foil set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.

  • Heat the remaining 1 tablespoon canola oil in the skillet. Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add noodle substitute and hoisin sauce mixture to the vegetables in skillet; stir to coat. Return shrimp to skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced green onions. Drizzle with sesame oil. Serve immediately (sauce will thin as it stands).

Nutrition Facts

2 cups
246 calories; protein 21.7g; carbohydrates 18g; dietary fiber 5.3g; sugars 5.7g; fat 9.9g; saturated fat 0.9g; cholesterol 129.5mg; vitamin a iu 153.8IU; vitamin c 2.7mg; folate 4.6mcg; calcium 52.7mg; iron 2.2mg; magnesium 34.7mg; potassium 183.2mg; sodium 631mg.

2 1/2 lean protein, 2 vegetable, 1 1/2 fat, 1/2 starch