Ingredients

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1 pound large shrimp (peeled & deveined)
8 ounces high-protein noodles (whole wheat, edamame, or chickpea noodles)
1 red bell pepper (sliced)
1 cup broccoli florets
1 carrot (julienned)
1 cup snow peas
3 tablespoons low-sodium soy sauce or tamari
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon sriracha or red pepper flakes (optional)
1 tablespoon sesame seeds
2 green onions (chopped for garnish)
2 tablespoons crushed peanuts or cashews (optional)

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Instructions

Cook the high-protein noodles according to package directions, drain, and set aside.
Whisk together the soy sauce, minced garlic, grated ginger, and honey in a small bowl to create the sauce.
Heat sesame oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, add the red bell pepper, broccoli, carrots, and snow peas. Stir-fry for 5 minutes until tender-crisp.
Add the cooked noodles and shrimp back into the pan. Pour the sauce over the mixture and toss for 1-2 minutes until everything is well-coated and heated through.
Garnish with sesame seeds, green onions, and crushed nuts before serving.

Notes

To keep the dish low-sodium, ensure you use tamari or low-sodium soy sauce.
For extra heat, increase the sriracha or add fresh chili slices during the vegetable stir-fry step.
Do not overcook the shrimp as they will become tough.

Author: Daniel Carter
Prep Time: 10 min
Cook Time: 15 min
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired
Diet: High-Protein, Low-Fat

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 9g
Sodium: 680mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 8g
Protein: 38g
Cholesterol: 145mg