Easy Veggie & Shrimp Stir-fry with Brown Rice Noodles

AS PROMISED, here’s a delicious stir-fry recipe I had for dinner last night. 🙂 Green beans and zucchini were on offer at the supermarket – you can also choose other green veggies which you find on sale, to make this meal not only delicious but also affordable!

BROWN RICE NOODLES have a lower glycemic index than wheat noodles, meaning they don’t spike blood sugar levels as much. Also, they taste just like the real deal.

Shrimp and Veggie stir fry 2

Easy Veggie & Shrimp Stir-fry with Brown Rice Noodles

Prep time: 20 minutes. Serves 2.

Cooking oil, 2 tblsp  (I use organic sunflower cooking oil)
Zucchini, 1
Green beans, 100g
Red bell pepper, 1
Garlic, 2 cloves
Scallion, 1 large (or 2 small)
Frozen shrimp, 150g, cooked or uncooked (replace with cashews for vegetarian option)
Soy sauce, 1 tblsp
Oyster sauce, 1 tblsp
Brown rice noodles, 1 portion (80g)

1. DEFROST SHRIMPS by placing in (running) water. Boil water for noodles and prepare noodles according to the instructions on the package (usually 5-7 minutes of boiling).

2. CUT ZUCCHINI , GREEN BEANS, BELL PEPPER AND SCALLIONS into bits. Zucchini work well when thinly sliced and then diced, green beans needs to have their ends trimmed and should be cut into 3-4cm long pieces, bell peppers work well in large chunks and scallions need ends trimmed and can then be sliced into 1cm pieces (use both green and white parts!).

3. HEAT UP OIL IN A WOK, fry zucchini and green beans on medium heat for about 10 minutes, stirring occasionally. Add red pepper, scallions and shrimps (if uncooked), turn up the heat and stir well for about 5 minutes. Then add garlic and sauces, and stir-fry for another 2 minutes on high heat. If using cooked shrimps, add them to the wok in the last 2 minutes of cooking – if you add them to the wok earlier they will overcook and become chewy. Take off heat.

4. ADD NOODLES (drained of water) TO THE WOK, or place both noodles and stir-fry in a pretty bowl. Mix well, serve and enjoy!

Shrimp and Veggie stir fry 3

Benefits of this meal

BROWN RICE NOODLES HAVE A LOWER GLYCEMIC INDEX than wheat noodles (which means they are better for your blood sugar levels), and are gluten free.

THIS NOODLE STIR-FRY IS LOW IN CARBS, because we only use a small portion of noodles – the rich flavors and tasty veggies are enough to keep your tastebuds entertained!

SHORT COOKING TIME LEADS TO MAXIMUM VITAMIN PRESERVATION. Notice how bell pepper (full of vitamin C) is added to towards the end, meaning it’s only cooked for a couple of minutes.

NUTRIENTS IN GARLIC HELP PROTECT AGAINST cardiovascular disease and help active the immune system against infections .

THE VEGGIES ADD UP TO A DAILY DOSE OF FIBRE, important for healthy bowel micro-flora.




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