Sichuan Shrimp with Mung Bean Noodles

Sichuan Shrimp with Mung Bean Noodles Recipe
Prep time
Cook time
Total time
Serves: 4
  • ½ tsp. red chili pepper flakes
  • 3 Tbsp. organic balsamic vinegar
  • 1 pound wild shrimp, peeled and deveined
  • 6 oz. organic mung bean noodles
  • ½ tsp. freshly ground white pepper
  • 2 Tbsp. organic almond oil
  • 4 medium organic scallions, thinly sliced
  • 2 Tbsp. organic ginger, grated
  • 2 Tbsp. organic tamari (gluten free soy sauce)
  1. Bring a large pot of filtered water to a boil.
  2. In a large bowl, cover the mung bean noodles with warm filtered water and let stand until pliable, about 5 minutes.
  3. Drain the noodles and add to boiling water just until tender but still chewy, about 30 seconds.
  4. Drain the noodles in a colander, rinse under cold water. Let stand in the colander.
  5. Season the shrimp with salt and pepper.
  6. In a medium saute pan, heat half of the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink and tails curl – about 2 minutes. Transfer the shrimp to a plate and cover.
  7. Add the remaining oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute.
  8. Stir in the mung bean noodles, soy sauce, vinegar, chili pepper flakes and cook until heated through, about 1 minute.
  9. Add the shrimp and transfer to shallow serving bowls.
  10. Serve.

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Nutrient Information Per Batch

1471.85 kcal Calories, 314.5 mg Calcium, 163.11 g Carbohydrate, 690.08 mg Cholesterol, 44.29 g Total Fat, 2.19 g Fiber, 16.4 mg Iron, 204.05 mg Magnesium 1100.42 mg Potassium, 97.15 g Protein,186.35 mcg Selenium, 2714.91 mg Sodium, 8.37 g Sugars, 6.05 mg Zinc, 4.54g Saturated fat, 0 trans Fat, 26.39 g Monounsaturated fats, 9.46 g Polyunsaturated fats, 1314.32 IU Vitamin A, 0.68 mg Vitamin B6, 5.27 mcg Vitamin B12, 12.23 mg Vitamin C, 690.08 IU Vitamin D, 19.67 Vitamin E, 29.72 mcg Vitamin K, 33.51 mcg Folate,0.41 mg Vitamin B1(Thiamin),13.59 mg Vitamin B3(Niacin),0.23 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 256.9 mcg Lutein and Zeaxanthin, 0.08 g ALA, 1.17 g EPA, 1.01 gDHA,1053.27 mg Phosphorous, 0.76 mg Manganese, 0 mcg Alpha carotene, 269.88 mcg Beta carotene, 56.75 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Gluten
  • No Nuts
  • No Seeds
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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