Still Experimenting with this
Heat 1 tablespoon of the oil in a wok or a large frying pan.
Add the garlic and ginger and saute until lightly golden.
Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.
Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.
Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (335g) | ||
Recipe Makes: 0 | ||
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Calories: 342 | ||
Calories from Fat: 143 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 170.2mg | 52 % | |
Sodium 2072.8mg | 71 % | |
Potassium 493.7mg | 13 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 22g | ||
Protein 27g | 39 % | |
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: 342
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