Prepare ramen according to package directions. While noodles are standing, place shredded carrots, bell peppers, peanut butter, and crushed red pepper in a serving bowl. Stir noodles as directed; pour into bowl over vegetables and peanut butter. Stir with fork until peanut butter is melted and blended. Top with cooked shrimp. Garnish with green onion, lime wedge, and cilantro, if desired.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Spicy Thai noodle bowls are eaiser to make than you think. Just reach for a few simple pantry staples and some pre-cooked shrimp.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2.25-oz.) cup instant lunch shrimp ramen noodles | ||
| ¼ c. shredded carrots | ||
| 2 tbsp. Hy-Vee Short Cuts chopped tricolor bell peppers | ||
| 2 tbsp. Hy-Vee creamy peanut butter | ||
| ⅛ tsp. Hy-Vee crushed red pepper | ||
| 3 oz. (71-90 ct.) peeled, deveined, and cooked shrimp | ||
| Green onion, for garnish | ||
| Lime wedge, for garnish | ||
| Fresh cilantro, chopped |
Things To Grab
- Serving bowl
Directions
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 145mg
- Sodium: 1520mg
- Total Carbohydrates: 49g
- Protein: 32g
Daily Values
0%
Iron 20%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%