1.In a wok or large skillet, heat oil on high heat and stir-fry garlic, preserved turnip, firm tofu, and dried shrimp.
2.Add shrimp and sautee until cooked. Add rice noodles and water; sautee well until noodles are soft.
3.Stir in roasted peanuts, sugar, vinegar, fish sauce and paprika. Scrape noodles to one side of the pan; break in eggs on the empty side and stir eggs until cooked. Quickly cover the eggs with noodles.
4.Add bean sprouts and flip noodles over. Remove pan from heat and place noodles on serving plate. Top with scallions and garnish with lime wedges.
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|Serving Size: 1 Serving (581g)|
|Recipe Makes: 2|
|Calories from Fat: 360 (31%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 7g|
|Cholesterol 473.1mg||146 %|
|Sodium 3186.3mg||110 %|
|Potassium 514.4mg||14 %|
|Total Carbohydrate 168.3g||50 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 164g|
|Protein 27.9g||40 %|
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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: 1148
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