Spicy Shrimp and Rice Noodles – Low Sodium Version
Servings
2Serving size
2 ounces noodles with 4 ounces shrimp
COOKING TIME
30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 cup Water |
| 1 tsp. Five Spice Powder |
| 1/2 tsp. Paprika |
| 1/4 tsp. Ground ginger |
| 1/4 tsp. Red Pepper Flakes |
| 1/2 tsp. Chili oil |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/2 tsp.. Maple syrup |
| 2 medium Carrots, raw (peeled and diced) |
| 4 ounce Mushrooms, shiitake, raw (caps only, sliced) |
| 3 ounces Green beans (snow peas) |
| 4 ounce Brown rice noodles |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 2 Tbsp. Coriander (cilantro) leaves, raw |
Instructions
Mix the water, five-spice powder, paprika, ground ginger, red pepper flakes, chili oil, soy or tamari sauce, maple syrup and lime juice in a small bowl. Place the sauce in a large skillet over high heat.
Add the diced carrots. When the sauce boils, add the mushrooms, snow peas, rice noodles and shrimp. Cover and cook for 5 minutes, or until the liquid is reduced to a thick sauce. Stir only once or twice.
Serve topped with cilantro.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a super easy recipe. Because the ingredients all cook quickly it really does only take about 5 minutes to cook. If you want it to be spicier, add another half teaspoon of chili oil. If you want it less hot, don’t add any – the other spices are enough to give this great flavor without the heat.