This colorful bowl is delicious and not too spicy! It is only 6 Weight Watchers Smart Points per serving too and just too easy to make! Packaging it up per serving size is a fast grab option for lunch as well!
I could not find banh pho wide rice stick noodles as the recipe as written listed, so I went with another rice noodle. I hope you have better luck than I did there! I also used precooked medium shrimp since I had some in the freezer and put it into the pot at a point that made sense so as to not overcook!
As you can tell, I am a woman of few words...well, online for sharing recipes that is. People IRL would probably like to shut me up. When it comes to sharing recipes online, I don't like to wade through all the stories that people share, although cute, I just want the recipe, so hear ya go!
Ingredients:
8 oz uncooked wide rice stick noodles (banh pho)
4 c unsalted chicken stock
3 Tbs sambal oelek (ground fresh chile paste)
2 c shredded napa cabbage
1 lb. peeled and deveined raw medium shrimp
1 c fresh snow peas, cut into 1" pieces
3/4 c matchstick carrots
1/4 cup loosely packed fresh cilantro leaves
3/8 tsp kosher salt
3 scallions, thinly sliced
Directions:
Cook the noodles according to the package directions and drain them.
While noodles are cooking stir together the chicken stock and sambal oelek in a 3-quart saucepan. Bring to a boil over high heat.
Add the uncooked shrimp and cook for 3 minutes. Then add the cabbage, snow peas, and carrots and cook just until the shrimp are cooked through, about 2 minutes. (Add precooked shrimp at same time here). You want the veggies to remain slightly crisp so don't overcook them!
Stir in the noodles, cilantro, salt, and scallions. Serve!
YIELDS: 4 Servings
SERVING SIZE: 1-1/2 cups
Nutritional Information: Calories 290, Fat 2 g (sat 0.2 g, mono 0.4 g, poly 0.5 g), Protein 26 g, Carb 39 g, Fiber 5 g, Sugars 5 g, Chol 179 mg, Iron 1 mg, Sodium 7880 mg, Calc 120 mg
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