This is easy and awesome. I will definitely make again -- and again and again. Slight changes: I used whole wheat linguine, 2 whole eggs, and regular soy sauce. My 14 year old daughter LOVED it and had FOUR helpings. And even her extremely picky friend liked it and went back for seconds.
Stir-fried Noodles With Shrimp
In Malaysia, this dish is made with mee, a thin, flat egg noodle. But linguine makes a good substitute.
Yield: 6 servings (serving size: 2 cups)
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Amount per serving
- Calories: 375
- Calories from fat: 16%
- Fat: 6.8g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 2.7g
- Protein: 33.1g
- Carbohydrate: 42.9g
- Fiber: 3.8g
- Cholesterol: 209mg
- Iron: 6.1mg
- Sodium: 455mg
- Calcium: 106mg
- 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
- 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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