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Paleo Asian Noodles With Shrimp

Dani
Get your take-out fix with this Paleo Asian Noodles recipe! No MSG, GMOs, vegetable oils or high fructose corn syrup.  This easy paleo noodle stir-fry is super easy to make and not at all time-consuming. It tastes great and is the perfect option when you’re craving some Asian style noodles.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Asian, Paleo
Servings 2 servings

Ingredients
  

  • 1/2 head small purple cabbage sautéed in coconut oil or butter and set aside
  • 3-4 oz rice noodles I used these and it ended up being about 1.5 cups of noodles total when cooked
  • 1/3 cup coconut aminos
  • 1 tbsp sesame oil
  • 2 tbsp sriracha
  • 2 garlic cloves miced
  • green onions
  • 2 cups shrimp

Instructions
 

  • Boil water for the noodles and cook until soft.
  • While that's cooking, sauté the shrimp until pink.
  • Add the coconut aminos, sriracha sesame and garlic to a large pan and warm.
  • Strain the noodles, toss with the sauce.
  • Add the cabbage and shrimp, toss together.
  • Top with green onions.

Notes

If you’re wondering why this recipe is labeled paleo and I used white rice noodles, read my article on why white rice is healthier than brown rice and why it’s a paleo approved safe starch here. To make it traditionally paleo, just swap the rice noodles for kelp noodles, spiralized zucchini, even spaghetti squash. They’re all great!
Keyword paleo noodle stir-fry, paleo shrimp recipe, rice noodles with shrimp
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