Shrimp Kung Pao

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 416kcal

Ingredients

  • 8 oz Rice noodles
  • 2 tsp Sesame oil
  • 1 Green bell pepper seeded and chopped
  • 3 cloves Garlic minced
  • 2 tsp Fresh ginger minced
  • 1 lb Shrimp peeled and deveined tail off
  • 1/3 cup Reduced-sodium soy sauce
  • 1/2 cup Chicken broth
  • 1/4 cup Tomatoes diced can
  • 2 tbsp Sriracha sauce
  • 2 tbsp Rice wine vinegar
  • 2 tbsp Cornstarch
  • 3 Scallions thinly sliced

Instructions

  • Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain.
  • In a non-stick pan over medium heat, heat the sesame oil. Add the peppers and cook until soft, bout 3-4 minutes. Add the garlic and ginger, then sauté for 1 minute. Add the shrimp and season with salt and pepper. Cook until the shrimp start to firm up and become pink, about 3 minutes, then remove from the pan.
  • Pour in the soy sauce, chicken broth, tomato, Sriracha, and rice wine vinegar and whisk until combined. Mix the cornstarch with a little bit of water to dissolve it completely and stir it into the pan a little at a time to thicken the sauce. Simmer for 1-2 minutes, until the sauce reduces and thickens.
  • Toss in the noodles and shrimp. Garnish with scallions before serving.

Nutrition

Calories: 416kcal | Carbohydrates: 56g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1977mg | Potassium: 293mg | Fiber: 2g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 39mg | Calcium: 196mg | Iron: 4mg

Shrimp Kung Pao

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 416 kcal

Ingredients
  

  • 8 oz Rice noodles
  • 2 tsp Sesame oil
  • 1 Green bell pepper seeded and chopped
  • 3 cloves Garlic minced
  • 2 tsp Fresh ginger minced
  • 1 lb Shrimp peeled and deveined tail off
  • 1/3 cup Reduced-sodium soy sauce
  • 1/2 cup Chicken broth
  • 1/4 cup Tomatoes diced can
  • 2 tbsp Sriracha sauce
  • 2 tbsp Rice wine vinegar
  • 2 tbsp Cornstarch
  • 3 Scallions thinly sliced

Instructions
 

  • Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain.
  • In a non-stick pan over medium heat, heat the sesame oil. Add the peppers and cook until soft, bout 3-4 minutes. Add the garlic and ginger, then sauté for 1 minute. Add the shrimp and season with salt and pepper. Cook until the shrimp start to firm up and become pink, about 3 minutes, then remove from the pan.
  • Pour in the soy sauce, chicken broth, tomato, Sriracha, and rice wine vinegar and whisk until combined. Mix the cornstarch with a little bit of water to dissolve it completely and stir it into the pan a little at a time to thicken the sauce. Simmer for 1-2 minutes, until the sauce reduces and thickens.
  • Toss in the noodles and shrimp. Garnish with scallions before serving.

Nutrition

Calories: 416kcalCarbohydrates: 56gProtein: 27gFat: 8gSaturated Fat: 1gCholesterol: 286mgSodium: 1977mgPotassium: 293mgFiber: 2gSugar: 2gVitamin A: 217IUVitamin C: 39mgCalcium: 196mgIron: 4mg
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