Shrimp & Rice Noodle Casserole

Name: Shrimp & Rice Noodle Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Shrimp; 250 g rice noodles; 300 g bok choy; 150 g carrots; 100 g snow peas; 60 ml tamari; 30 ml sesame oil; 15 ml rice vinegar

Light and flavorful gluten-free casserole with shrimp, rice noodles, and a medley of Asian-inspired vegetables.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 28 g
Fat: 9 g
Carbs: 30 g

Ingredients

for 4 servings

Shrimp600 g
rice noodles250 g
bok choy300 g
carrots150 g
snow peas100 g
tamari60 ml
sesame oil30 ml
rice vinegar15 ml

Method

5 steps

Cook rice noodles in boiling water for 3 minutes, drain, and set aside.
Heat sesame oil in a large skillet over medium-high heat and stir-fry shrimp until pink.
Add sliced carrots, chopped bok choy, and snow peas to the skillet; stir-fry for 4 minutes.
Combine cooked noodles, shrimp, vegetables, tamari, and rice vinegar in a baking dish.
Bake at 180C for 10 minutes to allow flavors to meld.