id="wpurp-container-recipe-13248" data-id="13248" data-permalink="https://nutritionbymia.com/recipe/rainbow-veggie-noodles" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="6" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Rainbow Veggie Noodles
Servings Prep Time
6 15minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
6 15minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
Noodle sauce
Sweet chili sauce
Shrimp*
Instructions
  1. Noodle sauce: In a small bowl, whisk together all ingredients for the noodle sauce until mixed well and set aside.
  2. Noodles: Heat sesame oil in a large wok or pan over medium-high heat. Add zucchini noodles, carrot noodles, beet noodles, bean sprouts, red bell pepper and red cabbage with salt and pepper to taste. Stir continuously for 2-5 minutes until vegetables are tender. Pour noodle sauce into the skillet and toss ingredients together until coated. Transfer noodles and vegetables to a serving bowl and top with cilantro, peanuts and seaweed flakes.
  3. Sweet chili sauce: Add all ingredients to a medium saucepan over medium heat and stir together until the cornstarch dissolves and the sauce thickens. Simmer for 3-5 minutes then remove from heat and allow to cool. Set aside.
  4. Shrimp: Add shrimp to a large mixing bowl and toss with salt, pepper and lemon juice. Heat oil in a large wok or pan over medium-high heat. Add shrimp and cook until opaque, for about 3-5 minutes. Remove from heat and add sweet chili sauce. Toss to coat. Top your veggie noodle bowl with the shrimp in a serving bowl.