Ginger Shrimp Noodle Bowl

Unbelievably fast, fresh and perfect for hot summer days when you just want something easy and light to eat!

This serves 2 as written so expand and adjust to serve however many you like. You can make in advance if you like, but reserve the dressing until ready to easy as it will soften the cabbage and make the salad quite watery quickly.

  • 6oz large shrimp, peeled and deveined
  • 1 teaspoon corn starch
  • 1 package Miracle Noodles, Angel Hair style
  • 1 cup Cole Slaw mix
  • 4 mini sweet peppers, finely sliced
  • Sliced Cucumbers
  • 4 tablespoons Ginger Dressing, this is found in the produce section
  • Optional as garnish: Chili Crisp, Everything But the Bagel Seasoning or Green Onions
  • In a bowl add 1 tablespoon of the dressing to the shrimp and stir to coat well, then sprinkle the corn starch and stir to coat evenly. Set aside.
  • Open the noodles and rinse well in a strainer, drain well.
  • In a medium non stick skillet, cook the shrimp until just cooked through, then flip over and cook until cooked all the way through. About 5-8 minutes should be enough. Set aside.
  • Toss the drained noodles with the Cole slaw mix, the peppers and the dressing, add the shrimp and stir to combine.
  • Divide into bowls and serve with sliced cucumbers on the side.



~~ Spreading joy in the Bariatric Kitchen one recipe at a time, Suzi Shaw!

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