Rating: 3.5 stars
2 Ratings
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  • 2 star values: 1
  • 1 star values: 0

The key to getting these noodle bowls ready in a jiff is prepping all your ingredients and having them ready to go by the stove. Once you start cooking, things move fast!

EatingWell Magazine, November 2021


Credit: Greg DuPree

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Prepare rice noodles according to package directions. Divide among 4 bowls.

  • Meanwhile, stir shrimp with 1 tablespoon tamari (or soy sauce) and cornstarch in a medium bowl. Set by the stove. Whisk broth, jam, chile-garlic sauce, sesame oil and the remaining 2 tablespoons tamari (or soy sauce) in a small bowl; set by the stove.

  • Add coconut and 1 1/2 teaspoons canola oil to a large skillet or wok and cook over medium-low heat until golden brown, 3 to 5 minutes. Remove to a paper-towel-lined plate.

  • Wipe out the pan. Add 2 tablespoons canola oil and heat over high heat until shimmering. Add the shrimp and cook, stirring occasionally, until pink on both sides, about 2 minutes. Transfer to a bowl.

  • Add the remaining 1 1/2 teaspoons canola oil, bell pepper and snow peas to the pan and cook until tender-crisp, 2 to 3 minutes. Add the broth mixture and the shrimp; cook until well glazed, 1 to 2 minutes. Divide the mixture among the bowls with the noodles. Top with the coconut and garnish with cilantro.


People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

2 cups
557 calories; fat 20g; cholesterol 183mg; sodium 771mg; carbohydrates 65g; dietary fiber 4g; protein 30g; sugars 9g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 1094IU; potassium 396mg.