Vegetable Noodles With Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp and glass noodles simmered in chicken broth with zucchini noodles, carrots, and aromatics. Light, delicate, and fragrant with ginger and soy. A quick, healthy Asian-inspired noodle dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- 1 small onion ((diced))
- 3 cloves garlic ((minced))
- ¼ cup dried shrimp ((soaked, optional))
- 1 teaspoon Shaoxing wine
- 2 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon sugar
- 8 oz. dried broad bean noodles ((soaked 30 minutes))
- 1 medium zucchini ((sliced into noodles))
- 1 large carrot ((sliced into noodles))
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- 1/8 teaspoon white pepper
- 12 oz. large shrimp ((peeled and deveined))
- 1 scallion ((julienned))
- Cilantro ((to garnish, optional))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 1116mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.