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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

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

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.