My husband went absolutely crazy over this dish and said it was the best shrimp dish I have ever made.  We both devoured our warm bowl of noodles and felt totally satisfied but not stuffed.  I wasn’t even planning on blogging about it but he said it was so good that I had to share.  So, enjoy!


Light Shrimp and Noodle Stir-Fry (Gluten-Free)
This is an incredibly light stir-fry that boasts a ton of fresh flavor and a unique sauce. It is gluten-free and packs extra nutrition from the spinach.
Recipe type: Entree
Cuisine: Seafood
Serves: 2
  • 4 oz. brown rice noodles (I use this angel hair variety
  • 12 cooked shrimp, peeled & deveined (I use frozen shrimp and thaw under the sink just before adding to pan)
  • 1 tbsp canola oil
  • 6 green onions, diced
  • 1 shallot, diced
  • ½ fennel bulb, diced (about ¾ cup)
  • ½ tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp butter
  • 3 tbsp white wine
  • 3 tbsp low-sodium chicken stock
  • ½ cup fresh basil, rinsed and diced
  • 4 cups fresh spinach leaves
  • 2 cloves fresh garlic, pressed
  1. Bring 4 cups of water to boil and add brown rice noodles
  2. Cook for 2-4 minutes (according to package instructions) then strain in sink and set aside
  3. In a large sauté pan add oil, shrimp, shallot, green onions and fennel and sprinkle with salt and pepper (sauté for about 5 minutes)
  4. Add butter, white wine and chicken stock and let simmer for about 5 minutes
  5. Just before serving, add basil, spinach and garlic and stir until spinach leaves just begin to wilt (about 3 minutes)
  6. Serve noodles in large bowls and top with shrimp stir-fry and broth from sauté pan