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Shrimp and Vegetable Noodle Bowl

4 servings


Ethnic Cuisine High Fibre

Nutritional Facts Per Serving

22.1 g
52.8 g
4.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 311
  • Fat 2.6 g
    • Saturated   0.4 g
    • + Trans 
  • Cholesterol 132 mg
  • Sodium   1104 mg
  • Carbohydrate 52.8 g
    • Fibre   4.4 g
    • Sugars  
  • Protein 22.1 g
    • Vitamin A 57 %
    • Vitamin C 48 %
    • Calcium 8 %
    • Iron 35 %


Bring a large pot of water to a boil. In a second pot, place the stock, garlic, ginger, soy sauce, chili sauce and carrot and bring to a simmer. Simmer 5 minutes. Add the snow peas, corn and bok choy and simmer 2 to 3 minutes more.

When the pot of water is boiling, cook the noodles one minute, or until just tender. Drain them well, and divide among 4 large soup bowls.

Ladle the vegetables and broth over the noodles. To serve, top with bean sprouts, shrimp and green onion.

Note: Fresh Chinese-style egg noodles are available in the produce department. Dried egg noodles can also be used. They are available in the Asian-foods aisle.

Serving Suggestions

Serve this brothy main course with other flavourings to be added at the table, such as oyster sauce, additional chili and soy sauce, and chopped cilantro.

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