Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
1 pkg (14 oz each) dry rice noodles, uncooked
1 bag (10.8 oz each) Birds Eye® Steamfresh Whole Green Beans
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon water
1 tablespoon granulated sugar
2 tablespoons vegetable oil, divided
1 pound peeled and deveined shrimp, thawed if frozen, patted dry
1/4 cup P.F. Chang’s® Home Menu Sweet Chili Sauce
2 teaspoons grated fresh ginger
2 teaspoons garlic
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons crushed dry roasted peanuts
1 medium lime, cut into wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 125 mg | 13% |
| Carbohydrate | 43 g | 14% |
| Cholesterol | 177 mg | 59% |
| Total Fat | 11 g | 17% |
| Iron | 3 mg | 19% |
| Calories | 376 kcal | 19% |
| Sodium | 1688 mg | 70% |
| Protein | 27 g | 55% |
| Saturated Fat | 1 g | 7% |
| Sugars | 5 g | 1% |
| Vitamin C | 12 mg | 21% |
Cook rice noodles according to package directions. Drain, rinse and set aside. Microwave green beans according to package directions. Stir together soy sauce, oyster sauce, fish sauce, water, and sugar in a small bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp to skillet and cook 2 minutes. Pour in sweet chili sauce and cook until shrimp is glazed and starting to caramelize, 3 to 4 minutes, turning frequently. Remove from pan and wipe pan clean with a damp paper towel.
Return skillet to stovetop and pour in remaining 1 tablespoon oil, ginger, and garlic. Cook until fragrant, about 30 seconds. Pour in cooked noodles and soy sauce mixture and toss to coat. Cook until sauce is absorbed and clings to the noodles, about a minute.
Toss green beans with noodles, divide into serving bowls. Top bowls with shrimp, green onions, cilantro, and peanuts. Serve sweet chili shrimp noodle bowls with lime wedges and additional sweet chili sauce.
Sweet Chili Shrimp Noodle Bowls
