Garlic Ginger Shrimp Noodle Bowl with Sautéed Spinach

Quick-cooking shrimp and delicate rice vermicelli noodles tossed with a mild garlic-ginger sauce and tender sautéed spinach.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Vietnamese
• Difficulty: Easy
• Cost: $5.30/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Residue
• High-Protein

Tags

• quick
• healthy
• savory

Ingredients

• 0.5 pound shrimp (peeled and deveined)
• 4 ounce rice vermicelli noodles
• 1 tablespoon olive oil
• 2 garlics (minced)
• 1 teaspoon fresh ginger (grated)
• 4 cup fresh spinach
• 0.25 cup low-sodium soy sauce
• 2 tablespoon chicken broth

Instructions

1. Cook rice vermicelli noodles according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet or wok over medium heat. Add minced garlic and grated fresh ginger; sauté for 30 seconds until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
5. In a small bowl, whisk together low-sodium soy sauce and chicken broth. Pour the sauce into the skillet with the shrimp and spinach, stirring to combine.
6. Add the cooked rice vermicelli noodles to the skillet and toss everything together until well combined and heated through. Serve immediately.

Notes

Ensure your soy sauce is sesame-free due to allergies. Cook spinach until completely tender to improve digestibility.

Nutrition (per serving)

• Calories: 375
• Protein: 37 g
• Carbohydrates: 40 g
• Fat: 10 g
• Fiber: 2 g
• Sodium: 1200 mg
• Saturated Fat: 1.5 g
• Sugar: 2 g
• Cholesterol: 190 mg