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Lunch recipe · from the recipe book

Lime Ginger Shrimp Noodles with Snow Peas

Springy rice noodles and plump shrimp tossed in a bright lime-ginger glaze with crisp snow peas, tender greens and crunchy peanuts.

Lime Ginger Shrimp Noodles with Snow Peas

Ingredients

  • 1 lb500 gShrimp
  • 8 oz225 gRice noodles, dry
  • 1½ limes, juiced60 gLime juice
  • 3½ tbsp grated20 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • 3 tbsp40 gLow-sodium soy sauce
  • 1 tbsp21 gHoney
  • 1 tsp6 gFish sauce
  • 1 tbsp8 gCornstarch
  • ¼ cup60 gWater
  • 1½ tbsp20 gCanola oil
  • 2⅓ cups150 gSnow peasstrings removed
  • 2 medium120 gCarrotscut into matchsticks
  • 4 cups loosely packed120 gBaby spinach
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • 2 medium30 gGreen onionssliced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ¼ cup40 gDry-roasted peanuts, unsaltedchopped
  • 1⅛ tsp5 gToasted sesame oil

Steps

  1. Soak the rice noodles in hot tap water (not from the recipe's water) for 8 to 10 minutes until pliable, then drain and rinse with cold water.
  2. Make the sauce: whisk the lime juice, half of the ginger, the soy sauce, honey, fish sauce, cornstarch and the water in a small bowl.
  3. Pat the shrimp dry. Heat half of the canola oil in a large skillet over medium-high heat and cook the shrimp 1 to 2 minutes per side until pink and opaque; move them to a plate.
  4. Add the remaining half of the canola oil to the skillet. Stir-fry the carrot and cabbage for 2 minutes, then add the snow peas, the garlic and the remaining half of the ginger and cook 1 minute more.
  5. Add the drained noodles and the sauce, tossing for 1 to 2 minutes until the sauce thickens and coats the noodles.
  6. Return the shrimp, add the spinach and two-thirds of the green onion, and toss until the spinach just wilts.
  7. Drizzle with the toasted sesame oil and serve topped with the cilantro, peanuts and the remaining third of the green onion.

Contains: Fish, Shellfish, Peanuts, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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