Pregnancy Friendly Balsamic-Rosemary Brown Rice Noodles with Shrimp & Snap Peas
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz brown rice noodles
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil, divided
For the sauce
- 3 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp tamari
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes
- 2 tbsp fresh lemon juice
For the vegetables
- 8 oz snap peas, strings removed
- 1 red bell pepper, thinly sliced
- 1 tsp fresh ginger, grated
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the brown rice noodles according to package directions until tender but still with a slight bite, typically 6–8 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, whisk together the balsamic vinegar, honey, tamari, lemon juice, rosemary, and red pepper flakes in a small bowl until the honey is fully dissolved. Set the sauce aside.
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