Low Fat Shrimp Rice Noodle Roll
Light, flavorful, and perfect for guilt-free indulgence, this Low Fat Shrimp Rice Noodle Roll is a healthier take on a beloved classic. Featuring tender wide rice noodles, succulent shrimp, and a vibrant medley of fresh julienned carrots, bean sprouts, and green onions, this dish is packed with texture and taste. A fragrant mix of sesame oil, minced garlic, and fresh ginger infuses the roll with irresistible aromatics, while a splash of low-sodium soy sauce ties it all together. Ready in just 35 minutes, this quick and nutritious recipe is ideal for weeknight dinners or as a low-calorie meal option. Serve it hot, garnished with fresh coriander, for a light yet satisfying dish that's bursting with authentic flavors and Asian-inspired goodness. Perfect for fans of healthy shrimp recipes or lovers of quick noodle dishes!
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Ingredients
- 120 grams dried rice noodles (wide)
- 200 grams shrimp (peeled and deveined)
- 1 tablespoons sesame oil
- 2 tablespoons soy sauce, low sodium
- 2 green onions, thinly sliced
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 1 carrot, julienned
- 50 grams bean sprouts
- 2 tablespoons fresh coriander, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 liter water
Directions
Step 1
Bring 1 liter of water to a boil in a large pot. Add the rice noodles and cook for about 6-8 minutes or until al dente, according to the package instructions.
Step 2
Drain the noodles and rinse under cold water to stop cooking. Set aside.
Step 3
Cut the shrimp into small bite-sized pieces.
Step 4
Heat 1 tablespoon of sesame oil in a non-stick pan over medium heat. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
Step 5
Add shrimp to the pan, cooking for 2-3 minutes until they turn pink and opaque. Remove cooked shrimp from the pan, leaving the oil and juices.
Step 6
In the same pan, add sliced green onions, julienned carrot, and bean sprouts. Stir-fry for about 2-3 minutes until the vegetables are slightly tender.
Step 7
Return the cooked shrimp to the pan. Add the rice noodles, low sodium soy sauce, salt, and pepper. Toss well to combine all ingredients.
Step 8
Cook for another 2 minutes, ensuring the noodles are warm and ingredients are evenly mixed.
Step 9
Sprinkle fresh coriander over the noodles, give a final toss.
Step 10
Serve the shrimp rice noodle rolls hot, garnishing with extra coriander if desired.
Nutrition Facts
| Serving size | (1571.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 853.6 |
| Total Fat 17.3g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 390.6mg | 0% |
| Sodium 2679.7mg | 0% |
| Total Carbohydrate 115.7g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 7.7g | |
| Protein 62.0g | 0% |
| Vitamin D 357.6IU | 0% |
| Calcium 226.4mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 1265.0mg | 0% |
Source of Calories