Noodle Pancakes with Thai Shrimp

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 pancake quarter, 1 1/2 cups shrimp-vegetable mixture) contains 430 calories, 35 g carbohydrate, (3 g fiber), 21 g protein, 23 g fat, (12 g saturated fat), 145 mg cholesterol, 590 mg omega-3 fats, and 1290 mg sodium.
  • Calories per Serving: 430
  • Servings: 4
Noodle Pancakes with Thai Shrimp



  1. Add baby bok choy to large pot of boiling, salted water; blanch about 3 min, until root end is easily pierced with knife tip. Lift bok choy from water with slotted spoon. Keep water boiling.
  2. Cook noodles in blanching water 3-4 min. Drain well; set aside.
  3. Drizzle 2 Tbsp oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat on MED-HIGH until oil faintly smokes. (If oil smokes too much, wok is too hot.)
  4. Place noodles in pan, spreading them over bottom of pan to form large "pancake." Coat pancake underside with oil by swirling it slightly in pan. Cook about 5 min until underside is light golden brown. Slide pancake onto clean plate. Invert plate onto pan to brown uncooked side of pancake; set plate aside. Cook about 2 min. Transfer to clean plate. Cut pancake in quarters; set aside.
  5. Add remaining vegetable oil to pan. Add garlic and ginger; cook, stirring, 30 seconds. 
  6. Add green onions, peppers, tomatoes, and shrimp. Cook, stirring occasionally, about 3 min, until shrimp turns pink and internal temp reaches 120 degrees (check by inserting thermometer into thickest part of shrimp). Stir in sauce; reduce heat to MED. Simmer 4 min.
  7. Top each noodle pancake with bok choy and shrimp-vegetable mixture.
Chef Tips
Garnish with peanuts.


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