Pineapple Shrimp & Glass Noodle Stir Fry


Why did I wait so long to try these noodles? I mean...was I really even ALIVE?  I may be late to the game on this one, but sheesh these are game-changers in my book! Don't get me wrong, I love zucchini or butternut or spaghetti squash noodles just as much as the next girl, but variety IS the spice of life. And this pineapple-stir fry combo is just a little extra.

Glass Noodles 2.jpg

So when you're shopping for glass sure to look for the type made with sweet potato starch. There are some made with mung bean, which of course isn't elimination phase friendly. I found mine on Amazon!


Yield: 3-4

Pineapple Shrimp & Glass Noodle Stir Fry


  • 6 oz glass noodles (sweet potato, not bean).
  • 1-2 tsp olive oil
  • 1/2 lb wild-caught Jumbo Shrimp, pre-peeled and deveined
  • 2 tbsp coconut oil, divided
  • 4 garlic cloves, minced
  • 1 1/2 cups green cabbage, shredded
  • 1 large carrot, slivered
  • 2 green onions, chopped (whites and greens)
  • 1 cup fresh pineapple, diced
  • 2 tbsp fresh pineapple juice
  • 3 tbsp Coconut Aminos
  • 1 tbsp Raw Honey
  • 1/4 tsp ginger
  • 2/4 tsp sea salt, divided (+ a “dash”)
  • 1 tsp + 1/4 tsp garlic powder


How to cook Pineapple Shrimp & Glass Noodle Stir Fry

  1. Bring a pot of water to boil and add the glass noodles.
  2. Boil for 6 minutes, then immediately drain and rinse with cold water.
  3. Add a tsp of olive oil to the noodles to prevent them from sticking together. Set the noodles aside but check often to see if additional olive oil needs to be added.
  4. In a wok, melt 1 tbsp coconut oil.
  5. Add the minced garlic and cook until fragrant.
  6. Add the shrimp, 1 tbsp pineapple juice and dust with a dash of sea salt.Cover and cook on low-medium until shrimp is pink and slightly firm to the touch. Remove shrimp from wok.
  7. Add the remaining coconut oil to wok and melt over medium heat. Add cabbage and carrots, and sprinkle with 1/4 tsp sea salt and 1/4 tsp garlic powder. Cover and cook until veggies begin to soften 10 minutes (check frequently as to not overcook).
  8. Add the pineapples and cook until they are slightly tender.
  9. While the vegetables and pineapple are cooking in the wok, prepare the sauce: in a bowl, combine the coconut aminos, honey, 1 tbsp pineapple juice, crushed ginger and remaining sea salt and garlic powder. Combine well.
  10. Add the shrimp, green onions, sauce and noodles to the wok. Stir and cook for a few minutes so all the flavors get well combined.
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