Try this Vietnamese Shrimp with Vermicelli recipe, or contribute your own.
Suggest a better descriptionPeel, score down the back, devein, rinse and pat dry the shrimp. Soften rice noodles in hot water, cook until just tender, rinse in cold water, and drain. In a bowl, toss the shrimp with the ginger and fish sauce. Arrange the noodles on a deep serving platter. Heat a wok or a heavy skillet over high heat. Add 1 T. of the oil and heat until hot, about 30 seconds. Add the bean sprouts and scallions and toss lightly for about 15 seconds. Spoon over the rice noodles. Reheat the wok, add the remaining 1 1/2 T. oil, and heat until very hot. Add the shrimp and cook, tossing lightly, until they turn pink, 2 to 3 minutes. Remove with a handled strainer and drain briefly, then arrange over the vegetables. Sprinkle with chopped peanuts and cilantro. Spoon the Vietnamese Dressing over the top and serve. Makes 6 servings. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (920g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1829 | ||
Calories from Fat: 1239 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 137.6g | 184 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 75.5g | ||
Polyunsanturated Fat 41.2g | ||
Cholesterol 1021.4mg | 314 % | |
Sodium 1689.4mg | 58 % | |
Potassium 1269.1mg | 33 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.4g | ||
Protein 136.9g | 196 % | |
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: 1829
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