Noodles with Shrimp Squash
Serving Size: 6
Preparation Cooking Time: 4 hours and 45 minutes
Ingredients:
• 1 teaspoon Chinese five-spice powder
• ½ teaspoon red pepper flakes
• 1 lb. shrimp, peeled and deveined
• 4 tablespoons vegetable oil, divided
• 2 cups butternut squash, sliced into cubes
• 1 tablespoon ginger, sliced into thin strips
• 1 orange bell pepper, chopped
• ¼ cup water
• 8 oz. rice noodles, prepared according to the package directions
• 2 tablespoons tamari
• 1 teaspoon tamari
• 2 teaspoons sesame oil, divided
• 4 scallions, sliced
Instructions:
1. Mix the five-spice powder and red pepper flakes in a bowl.
2. Coat the shrimp with the mixture.
3. Cover and marinate in the refrigerator for 4 hours.
4. Next, pour half of the oil into a pan over medium-high heat.
5. Cook the shrimp for 4 to 5 minutes.
6. Transfer the cooked shrimp to a plate.
7. Add the remaining oil to the pan.
8. Cook the squash for 7 to 8 minutes.
9. Stir in the ginger and bell pepper.
10. Cook for 2 minutes.
11. Next, add the water and cook for 5 minutes.
12. Stir in the noodles and the rest of the ingredients.
13. Top with the shrimp.
Nutrients per Serving:
• Calories 325
• Fat 11.4 g
• Saturated fat 1 g
• Carbohydrates 41.3 g
• Fiber 2 g
• Protein 15 g
• Cholesterol 106 mg
• Sugars 2 g
• Sodium 359 mg
• Potassium 432 mg
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