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Vegetable Wok with Noodles, Mushrooms, and Shrimp

Try this Thai-inspired dish — a great option for dinner! Vegetable wok with noodles makes a satisfying evening meal, rounded out with mushrooms and shrimp. The recipe uses store-bought button mushrooms and peeled shrimp. A note on the noodles: rice noodles aren't boiled on the stove like regular wheat noodles — you soak them in boiling water and then drain. You can swap in regular durum-wheat noodles, but it's worth making the dish as written, adding and subtracting nothing, to taste it the way it's meant to be.

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Vegetables wok with noodles, mushrooms and shrimp
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 7 g
Fats 30 % 7 g
Carbohydrates 39 % 9 g
123 kcal
GI: 20 / 60 / 20
  • This dish is made with rice noodles, but that's not a must — feel free to use any noodles you like, just cook them according to the package directions. 1. Prep your ingredients: thaw the peeled shrimp; wash the mushrooms and slice them thin; peel the onion and cut it into half-moons; rinse the jalapeño under running water and slice it into rounds, seeds and all; peel, wash, and grate the carrots; peel the garlic and press it; wash, pat dry, and julienne the basil leaves; wash the cherry tomatoes and halve each one. 2. Pour water into a pot (2 quarts is plenty) and bring it to a boil. 3. Turn off the heat, drop in the rice noodles, and let them soak for 8–10 minutes. Drain and turn the noodles out into a colander. 4. Pour the lemon juice into a small bowl, add the sugar and teriyaki sauce, and stir. 5. Pour the vegetable oil into a wok over the heat. Add the mushrooms and onion and cook 2 minutes, stirring constantly. 6. Add the jalapeño, carrots, garlic, and basil, stirring the whole time. After about 30 seconds, add the shrimp. 7. Cook the shrimp for about 3–4 minutes, until they change color, then pour the prepared sauce over everything. 8. Add the drained rice noodles to the wok. Toss and remove from the heat. 9. Top the finished dish with the halved cherry tomatoes. Dig in while it's hot! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Noodles - 135  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Pepper - 26  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Teriyaki sauce - 89  kcal/100g

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