Gluten-freeDairy-freeAnti-inflammatoryDinnerIodine

Shrimp and Vegetable Rice Noodle Stir-Fry

Name: Shrimp and Vegetable Rice Noodle Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Cuisine: International
Ingredients: 70 g dried flat rice noodles; 100 g raw peeled shrimp; 1 large egg; 1 medium red bell pepper, thinly sliced (about 120g); 60 g sugar snap peas, trimmed; 1 tbsp neutral oil (such as avocado or canola); 1 tsp toasted sesame oil; 1 tbsp reduced-sodium tamari (gluten-free); 2 clove garlic, minced; 1 tsp fresh ginger, grated; 1 stalk scallion, sliced; 1 tsp lime juice

A vibrant shrimp and rice-noodle stir-fry tossed with crisp bell pepper and snap peas, finished with a jammy soft-boiled egg. Shrimp plus egg make this a moderate source of iodine, a mineral your thyroid relies on.

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 1

Ingredients

70gdried flat rice noodles
100graw peeled shrimp
1largeegg
1mediumred bell pepper, thinly sliced (about 120g)
60gsugar snap peas, trimmed
1tbspneutral oil (such as avocado or canola)
1tsptoasted sesame oil
1tbspreduced-sodium tamari (gluten-free)
2clovegarlic, minced
1tspfresh ginger, grated
1stalkscallion, sliced
1tsplime juice

Instructions

01
Lower the egg into a small pot of gently boiling water and cook for 7 minutes for a jammy yolk. Transfer to cold water, then peel and halve. Set aside.
02
Soak the rice noodles in hot water per package directions (usually 6-8 minutes) until pliable, then drain and rinse briefly with cool water.
03
Pat the shrimp dry. Heat the neutral oil in a large skillet or wok over high heat. Add the shrimp and cook 1-2 minutes per side until pink and opaque, then remove to a plate.
04
Add the garlic and ginger to the pan and stir for 20 seconds until fragrant. Add the bell pepper and snap peas and stir-fry 2-3 minutes until crisp-tender.
05
Return the shrimp to the pan with the drained noodles, tamari, and sesame oil. Toss for 1-2 minutes until everything is coated and hot.
06
Off the heat, stir in the lime juice. Plate the stir-fry, top with the halved soft-boiled egg, and scatter the sliced scallion over the top.

Nutrition (per serving)

Calories: 600kcal
Protein: 32g
Carbs: 60g
Fat: 22g
Fiber: 4g
Selenium: 55mcg
Zinc: 2.5mg
Iron: 2.6mg
B12: 2.1mcg
Iodine: 58mcg
Sodium: 520mg

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