Shrimp Noodle Bowls recipe

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Ingredients

1 (3 ounce) package ramen noodles (flavor packet discarded)
8 ounces frozen cooked shrimp, thawed
½ cup julienned red bell pepper
½ cup shredded carrot
½ cup thinly bias-sliced celery
⅓ cup bottled chile-lime vinaigrette
2 tablespoons chopped dry-roasted peanuts
2 sprigs fresh mint
1 pinch cracked black pepper

Nutrition Info

298.8 calories
carbohydrate: 16.6 g
cholesterol: 218.4 mg
fat: 13.9 g
fiber: 2.7 g
protein: 26.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 866.4 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook ramen according to package directions. Drain in a colander under cold running water until cool, drain again.

  2. Toss together ramen, shrimp, bell pepper, carrot, celery, and vinaigrette in a bowl. Top servings with peanuts, mint, and black pepper. Serve cold.

Recipe Yield

2 servings

Recipe Note

These shrimp noodle bowls are best served cold. Make it ahead of time and tote it for lunch.

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