Vegetable Shrimp Noodles

12 30 944
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
Vegetable Shrimp Noodles
Health Highlights


2 medium Carrots (chopped)
2 medium stalk(s) Celery (chopped)
1 head Broccoli, raw (stem removed, trimmed and cut into bite sized chunks)
1 medium pepper(s) Red bell pepper (chopped)
2 leaf Collard greens
454 gm Shrimp, raw (raw, fresh or frozen, cleaned and deveined)
226 gm Rice noodles, dry (half a package)
2 tbsp Olive Oil, Extra Virgin
2 tbsp Sesame oil
3 tbsp Soy sauce, tamari
1 tsp Salt
1 tsp Black pepper


If using frozen shrimps, place them in a bowl filled with cool water and set aside.

Heat olive oil in a skillet on medium heat, when the pan is hot add carrots and celery with a pinch of salt. Cook for about 7 minutes stirring often, add the broccoli, stir it all together and cover with a lid. You may need to add a little more olive oil or a little water to prevent sticking.

Add the thawed shrimps to the vegetables and stir again. Cover with a lid.

Cook the rice noodles according to the package instructions. Once the shrimps have turned pink, toss in the collards, along with the sesame oil and tamari- stir everything well and cover for another 2-3 minutes or until the collards have wilted but still bright green.

Tip: Serve noodles over top of the rice noodles and garnish with chopped green onions, cilantro, and red chilli flakes.

Nutrition Facts

Per Portion

Calories 944
Calories from fat 271
Calories from saturated fat 41
Total Fat 30 g
Saturated Fat 4.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.7 g
Monounsaturated Fat 15.4 g
Cholesterol 365 mg
Sodium 3323 mg
Potassium 1500 mg
Total Carbohydrate 112 g
Dietary Fiber 8.8 g
Sugars 8.7 g
Protein 60 g

Dietary servings

Per Portion

Grain 5.7
Meat 2.5
Vegetables 4.1

Energy sources


Meal Type(s)