Shrimp & Edamame Rice-Noodle Bowl
A quick Asian-style bowl with shrimp, edamame, greens and rice noodles — light, high in protein and fresh.
Nutrition per serving
Base macros without optional extras. Rice noodles weighed dry, shrimp weighed raw. Values approximate.
Ingredients
- Shrimp, raw weight180 g
- Edamame100 g
- Rice noodles, dry40 g
- Pak choi or mixed veg150 g
- Sesame oil5 g
- Soy sauce or miso paste1 tbsp
- Fresh grated ginger1 tsp
- Lime juice1–2 tbsp
- Garlic1 small clove
- Chillito taste
How to make it
- Cook the rice noodles per the packet (usually 3–5 min), drain and rinse cold.
- Cook or thaw the edamame.
- Cut the pak choi into bite-sized pieces.
- Heat the sesame oil, then sauté the garlic, ginger and veg for 2–3 min.
- Add the shrimp and cook for 2–3 min until hot and pink.
- Stir in the edamame and rice noodles.
- Whisk the soy sauce or miso with the lime juice and 1–2 tbsp water, then add.
- Toss briefly and season with chilli.
Protein, carbs and ginger. Protein from shrimp and edamame, carbs from the rice noodles, micronutrients from the greens. The fresh ginger has solid evidence for easing nausea and sluggish digestion via serotonin receptors, and inhibits inflammatory messengers at the mechanistic level — the anti-inflammatory effect in humans is more modest than often claimed.
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