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I share with you what I’m learning along the way on my journey of living a cleaner, healthier life.

Shrimp and Veggie Rice Noodles

Shrimp and Veggie Rice Noodles

I've been craving some Chinese take-out for sometime now, but I wasn't willing to put my body through the MSG and sodium overload that comes with it. SO, I opted for a Chinese Fake-out (get it?!) instead! I picked up some brown rice noodles that I'd been eyeing in the "health food" aisle, along with a colorful slew of veggies; red cabbage, snow peas, red peppers, carrots and scallions. For protein, I chose shrimp, but chicken, or tofu, would work, too. 

This dish was so easy (literally, not even boiling water needed). My family LOVED it and I scratched that Chinese take-out itch. WIN! 

Shrimp and Veggie Rice Noodles
Ingredients
1/2 cup veggie broth
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3/4 pound of shrimp, shelled.
2 tablespoons olive oil
2 tablespoons dry sherry
1 cup red peppers, sliced
2 cups red cabbage, shredded
1 cup carrots, matchsticked
1 package of brown rice noodles
Directions

  1. Combine the broth, 2 teaspoons soy sauce, and 1 tablespoon of the sherry in a bowl.
  2. In another bowl, combine the cornstarch, 1 teaspoon of soy sauce, and the ginger. Mix well, add the shrimp and coat.
  3. In a bowl, cover and soak the brown rice noodles with hot water for 8-10 minutes. Drain, and set aside.
  4. In a medium-high heated wok, add the olive oil. Then, add the garlic, cook for 10 seconds until fragrant, and add the cabbage, snow peas, red pepper, and carrots. Stir-fry for about 2 minutes.
  5. Add the shrimp, along with any liquid and cook for 2-3 minutes until opaque.
  6. Add the scallions, drained noodles, and broth mix, and stir-fry for another minute, until the noodles are tender. Serve with soy sauce.

I hope you and your family enjoy it as much as we did! 

Matcha Green Tea

Matcha Green Tea

Mama Sana Life Spotlight: Lauren Caston

Mama Sana Life Spotlight: Lauren Caston