Noodles with Green Beans, Carrot & Shrimp
Fifteen minutes between pulling frozen shrimp from the bag and sitting down with a finished bowl. The noodles boil while the wok works — garlic and ginger first, then carrot and green beans, then the shrimp returns with sriracha, soy sauce, and a half teaspoon of turmeric that turns everything golden.
33g of protein and 80g of carbs in a 659-calorie stir-fry from 10 ingredients. Two of them come straight from the freezer.
Ingredients
- shrimp (frozen) 3 ounces
- noodles, whole wheat 3 ounces
- garlic 1 clove
- ginger 1 slice
- carrot 1
- green beans (frozen) 2 cups
- olive oil 1.5 tablespoon
- Sriracha sauce 1 teaspoon
- soy sauce 1 tablespoon
- turmeric 0.5 teaspoon
Method
-
Let the shrimp thaw slightly.
-
Cook the noodles until tender according to the instructions on the packaging.
-
Finely chop the garlic and grate the ginger. Slice the carrot into thin slices.
-
Heat half of the oil in a wok pan. Stir-fry the shrimp for 2 minutes, then remove them from the pan and set them aside.
-
Heat the other half of the oil in the wok pan. Sauté the garlic and ginger for a minute. Then, add the carrot and green beans and stir-fry for 4 minutes. Add the Sriracha, soy sauce, turmeric and the shrimp to the pan. Sauté for another minute.
-
Then, stir the noodles into the pan and toss everything together well. Season with pepper and salt to taste if desired.
-
Serve the noodles on a (deep) plate.
Add the turmeric with the sriracha and soy sauce in step 5, not earlier with the garlic and ginger. Turmeric scorches in seconds on dry metal, but dissolves cleanly when it hits liquid in a hot pan. You get the golden color across the whole dish instead of burnt specks on the wok.
Behind this recipe
Is 33 grams of protein in one meal enough?
The old gym wisdom set a hard ceiling — anything past 20 or 30 grams at once goes to waste. Multiple studies have since tested that idea and found no evidence of a fixed cutoff. 33 grams from shrimp and whole wheat noodles sits well within the range the research supports.
Read the full evidence reviewWhy stir-fry the shrimp separately before adding it back?
Shrimp cooks fast — two minutes in hot oil is plenty. If it stayed in the pan with the vegetables, it would keep cooking for another five minutes and turn rubbery. Pulling it out after the initial sear and adding it back at the end keeps the texture firm without overdoing it.
Can I use fresh green beans instead of frozen?
Yes. Fresh green beans need about the same stir-fry time — four minutes at high heat. Trim the ends and cut them into two-inch pieces first. Frozen green beans are already blanched before freezing, so they start slightly softer, but both versions work in the wok.
