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)
Recipe from Cooking Light

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Nutritional Information

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


  1. Steam snow peas, covered, 3 minutes or until crisp-tender; set aside.
  2. 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.
  3. 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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