In Malaysia, this dish is made with mee, a thin, flat egg noodle. But linguine makes a good substitute.
2 cups snow peas, trimmed
4 teaspoons vegetable oil, divided
1 large egg, lightly beaten
1 large egg white, lightly beaten
1/2 cup minced shallots
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon crushed red pepper
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
2 cups fresh bean sprouts
1/4 cup low-sodium soy sauce
1/4 cup diagonally sliced green onions
How to Make It
Steam snow peas, covered, 3 minutes or until crisp-tender; set aside.
Heat 1 teaspoon oil in a large Dutch oven over medium heat. Add egg and egg white, and cook until egg is done, stirring constantly. Remove from pan; set aside.
Heat 3 teaspoons oil in pan over medium heat. Add shallots, ginger, and garlic; sauté 3 minutes or until shallots begin to brown. Add shrimp and red pepper; sauté 4 minutes or until shrimp is done. Add pasta, and toss well. Add snow peas, egg, bean sprouts, and soy sauce; cook until thoroughly heated. Remove from heat; sprinkle with green onions.
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