Stir-Fried Shrimp and Onions Over Noodles

Stir-Fried Shrimp and Onions Over Noodles

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

Cooking Light NOVEMBER 1999

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 13%
  • Fat: 4.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 19g
  • Carbohydrate: 52.3g
  • Fiber: 2.8g
  • Cholesterol: 129mg
  • Iron: 2.4mg
  • Sodium: 317mg
  • Calcium: 77mg