Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In Malaysia, this dish is made with mee, a thin, flat egg noodle. But linguine makes a good substitute.

Recipe by Cooking Light September 1997


Recipe Summary

6 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

375 calories; calories from fat 16%; fat 6.8g; saturated fat 1.3g; mono fat 1.6g; poly fat 2.7g; protein 33.1g; carbohydrates 42.9g; fiber 3.8g; cholesterol 209mg; iron 6.1mg; sodium 455mg; calcium 106mg.