Stir-Fried Shrimp and Onions Over Noodles

To save some time, buy your shrimp already peeled and deveined.


3 servings (serving size: 1 cup stir-fry and 2/3 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 327
Caloriesfromfat 13 %
Fat 4.7 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 2.1 g
Protein 19 g
Carbohydrate 52.3 g
Fiber 2.8 g
Cholesterol 129 mg
Iron 2.4 mg
Sodium 317 mg
Calcium 77 mg


3 ounces uncooked cellophane noodles (bean threads) or 4 ounces uncooked vermicelli
1 1/2 teaspoons sugar, divided
1 teaspoon whiskey (optional)
1/2 teaspoon low-sodium soy sauce
3/4 pound peeled, deveined large shrimp
2 teaspoons vegetable oil, divided
2 onions, sliced and separated into rings (about 3/4 pound)
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons ketchup, divided
1/4 cup minced green onions


Prepare noodles according to package directions; set aside.

Combine 1/2 teaspoon sugar, whiskey, and soy sauce in a bowl, and add shrimp. Cover and refrigerate.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the sliced onions, and cook 5 minutes or until lightly browned. Stir in 1 teaspoon sugar, broth, and 1 tablespoon ketchup, and cook 2 minutes. Remove onion mixture from pan; keep warm.

Heat 1 teaspoon oil in pan. Add the shrimp mixture and green onions, and cook 3 minutes, stirring constantly. Stir in 1 tablespoon ketchup. Cook 1 minute or until shrimp are done. Stir in onion mixture. Serve over noodles.

November 1999
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