Singapore stir-fried glass noodles with shrimp and snow peas
20 – 30 Minutes
Gluten-free glass noodles, wild shrimp, and our flavor-packed stir-fry blend will transport you to the streets of Southeast Asia.
In your bag
- 5 ounces glass (mung bean) noodles
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 1 red bell pepper
- 6 scallions
- 2 ounces snow peas
- 2 pasture-raised organic eggs
- ¼ pound shredded Savoy cabbage
- 2 ounces shredded carrots
- Sun Basket stir-fry blend (tamari - sesame oil - fresh garlic - fresh ginger)
- 1 teaspoon rice vinegar
Glass noodles go by many names and guises. Wonderfully chewy and crystal clear, they make excellent gluten-free alternatives to wheat or rice noodles since they’re usually made with root vegetable or bean starch. While they have little flavor, they absorb what surrounds them. These made from mung beans soak up the savory richness of our stir-fry blend.
Calories: 700, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 3.5g (18% DV), Cholesterol: 335mg (112% DV), Sodium: 1730mg (72% DV), Carbohydrates: 82g (27% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs, Crustacean shellfish, Soybeans
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.