Recipes and Cooking Asian Shrimp and Noodles 2.3 (3) This chicken casserole takes your taste buds to the Far East with rice noodles, shrimp and a trifecta of Asian condiments: hoisin, soy and sesame oil. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 15, 2013 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 30 mins Total Time: 60 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen large shrimp in shells 4 ounce dried wide rice noodles, broken Boiling water 1 medium red sweet pepper, seeded and cut into very thin bite-size strips 1 bag zucchini, trimmed and cut into very thin bite-size strips ¾ cup coarsely shredded carrot (1 large) ½ cup very thinly bias-sliced celery (1 stalk) ⅓ cup thinly sliced green onions (3) ¼ cup low-sugar orange marmalade 3 tablespoon hoisin sauce 2 tablespoon reduced-sodium soy sauce 1 tablespoon toasted sesame oil 1 teaspoon cornstarch ⅛ - ¼ teaspoon crushed red pepper ⅓ cup warm water ¼ cup sliced almonds, toasted Directions Preheat oven to 375°F. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Place rice noodles in a large bowl. Add enough boiling water to cover noodles by several inches. Let stand for 5 minutes, stirring occasionally. Drain; set aside. Meanwhile, in a large bowl combine shrimp, sweet pepper, zucchini, carrot, celery, and green onions. In a medium bowl stir together marmalade, hoisin sauce, soy sauce, toasted sesame oil, cornstarch, and crushed red pepper until well mixed. Gradually add the warm water, stirring until combined. Add the drained noodles and the marmalade mixture to shrimp mixture; toss to coat. Transfer mixture to a 2-quart square baking dish. Bake, covered, for 30 to 35 minutes or just until shrimp are opaque and noodles and vegetables are tender, stirring twice. Stir casserole before serving. Sprinkle with almonds. Print Nutrition Facts (per serving) 401 Calories 11g Fat 45g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 401 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 173mg 58% Sodium 726mg 32% Total Carbohydrate 45g 16% Total Sugars 12g Protein 28g Vitamin C 50.8mg 254% Calcium 121.2mg 9% Iron 4mg 22% Potassium 563mg 12% Folate, total 52.4mcg Vitamin B-12 1.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.