Stir-frying goes quickly. Have all the ingredients lined up and ready before you start to cook.
In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.
In a wok or large deep skillet, heat oil over high heat until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chili paste; toss until the shrimp are fully cooked and noodles are heated through, 1-2 mintues. Sprinkle with peanuts and serve immediately.
Makes about 4 cups, for 3 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 424 | ||
Calories from Fat: 74 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 217.9mg | 67 % | |
Sodium 1233.3mg | 43 % | |
Potassium 396.8mg | 10 % | |
Total Carbohydrate 64.3g | 19 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 61.6g | ||
Protein 23.5g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 424
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