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Sweet & Sour Shrimp with Rice Noodles, Carrots and Peppers.

  • 2 medium
  • 1 stick
  • 4 fl oz
    chicken or vegetable broth
  • 2 cloves
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    green onions (scallions)
  • 1
  • ½ medium head
    napa cabbage
  • 1
  • ¾ lb
    raw peeled shrimp, fresh or frozen
  • 1
    red bell pepper
    black pepper
    brown sugar
    extra virgin olive oil
    fish sauce
    flat rice (pad thai) noodles
    soy sauce
  • 1
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    ¾ lb raw peeled shrimp, fresh or frozen
  • 2
    Fill a medium saucepan halfway with water and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Then drain in a colander and rinse.
    5 oz flat rice (pad thai) noodles
  • 3
    Wash and dry the fresh produce.
    2 medium carrots
    1 red bell pepper
    1 stick celery
    ½ small bunch green onions (scallions)
    1 (1 inch) piece ginger root
    ½ medium head napa cabbage
    1 lime
    1 orange
  • 4
    Peel the carrots; then using the peeler, run it along the carrot to make long, noodle-like strips. Seed and slice bell pepper into thin strips. Trim ends of celery and slice into small pieces. Transfer all to a medium bowl.
  • 5
    Trim off and discard the ends of the green onions; cut the onions crosswise into small pieces. Add half of the onions to the bowl with the sliced vegetables (reserving the rest for garnish).
  • 6
    Heat a large pot over medium heat.
  • 7
    Peel and mince or grate the ginger. Peel and mince the garlic.
    2 cloves garlic
  • 8
    Once the pot is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 9
    Add the sliced vegetables, ginger, garlic, and black pepper to the pot. Sauté until soft, 4-5 minutes.
    ⅛ tsp black pepper
  • 10
    Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.
  • 11
    Add the cabbage and shrimp to the pot. Cook, stirring occasionally, until cabbage softens and shrimp is cooked through, 2-3 minutes.
  • 12
    Juice the lime into a small bowl. Add the cornstarch and whisk together.
    1 tbsp cornstarch
  • 13
    Juice the orange into the pot; add broth, sugar, soy sauce, and fish sauce. Bring to a boil over high heat, then stir in the cornstarch mixture. Reduce heat to low, add rice noodles, and simmer, stirring occasionally, until slightly thickened, 1-2 minutes.
    4 fl oz (½ cup) chicken or vegetable broth
    2 tbsp brown sugar
    2 tbsp soy sauce
    1 tbsp fish sauce
  • 14
    Divide between bowls, garnish with remaining green onion, and enjoy!