Szechuan Noodles with Shrimp, Peppers, & Snap Peas

25 minutes


4 servings

Skip the greasy Chinese takeout and try my so-simple 10 minute stir-fry instead! Filled with colorful peppers, snap peas and juicy shrimp in a flavorful sauce, this dish is sure to become a favorite.  Just WW 4 SP on Blue & Purple Plans & 5 SP on Green!

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8 oz pad Thai style rice stick noodles
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 lb shrimp large, peeled and deveined
1 tablespoon sesame oil divided
1 red bell pepper large, cut into thin strips
1 yellow bell pepper large, cut into thin strips
1 cup snap peas strings removed
1 jalapeño seeded and minced
1 tablespoon garlic minced
2 teaspoons chili garlic paste
4 scallions chopped, plus additional for garnish
1/2 cup cilantro chopped
1 tablespoon sesame seeds
Nutritional Information
414kcal Calories
56g Carbohydrates
28g Protein
6g Fat
1g Saturated Fat
285mg Cholesterol
1708mg Sodium
402mg Potassium
3g Fiber
2g Sugar
1550IU Vitamin A
123.6mg Vitamin C
226mg Calcium
4.4mg Iron


Cook noodles according to package instructions. Drain well and spray lightly with cooking spray to avoid clumping.
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Combine broth and 1 TB soy sauce in a small bowl.
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In a medium bowl, combine cornstarch, 1 TB soy sauce, and sherry. Add shrimp and toss to coat.
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Heat 1 tsp sesame oil in a large nonstick skillet over medium-high heat. Add the peppers, snap peas, and jalapeño and stir-fry for one minute.
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Add the garlic, ginger, chili-garlic paste, and chopped scallion and cook for 30 seconds or until fragrant.
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Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
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Add drained noodles and the broth mixture, and cook for 1 minute or until sauce thickens. Stir in the cilantro and remaining 2 tsp sesame oil and serve garnished with chopped scallions and sesame seeds.
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