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Malaysian Stir-Fried Shrimp and NoodlesMalaysian Stir-Fried Shrimp and Noodles
Malaysian Stir-Fried Shrimp and Noodles
Malaysian Stir-Fried Shrimp and Noodles
Dietitian Tip: Customize this dish by adding different vegetables like broccoli and snow peas, and swap in different proteins like tofu and chicken.
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Recipe - Gourmet Garage Corporate
MalaysianStir-FriedShrimpandNoodles.jpg
Malaysian Stir-Fried Shrimp and Noodles
Prep Time10 Minutes
Servings4
Cook Time11 Minutes
Calories434
Ingredients
1 package (8 ounces) brown rice stir-fry noodles
2 tbs sesame oil, divided
1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary
1 medium red bell pepper, thinly sliced
2 large eggs
1 1/2 tbs roasted garlic seasoned rice vinegar
1 tbs chili garlic sauce
1 tbs less sodium soy sauce
Chives, for garnish (optional)
Directions

1. Prepare noodles as label directs.

 

2. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 3 minutes or until shrimp turn opaque throughout. With slotted spoon, transfer shrimp to plate.

 

3. To same skillet, add pepper and remaining 1 tablespoon oil; cook and stir 4 minutes or until crisp-tender. Add eggs; cook and stir 30 seconds. Stir in rice vinegar, chili garlic sauce and soy sauce; cook and stir 30 seconds. Add noodles and shrimp; cook and stir 2 minutes or until heated through. Makes about 6 cups.

 

4. Serve noodle mixture garnished with chives, if desired.

 

Nutritional Information
  • 12 g Fat
  • 2 g Saturated
  • 288 mg Cholesterol
  • 594 mg Sodium
  • 50 g Carbohydrates
  • 2 g Fiber
  • 4 g Sugars
  • 3 g Added Sugars
  • 32 g Protein
10 minutes
Prep Time
11 minutes
Cook Time
4
Servings
434
Calories

Shop Ingredients

Makes 4 servings
1 package (8 ounces) brown rice stir-fry noodles
Seeds of Change Organic Brown Basmati Rice, 8.5 oz
Seeds of Change Organic Brown Basmati Rice, 8.5 oz
On Sale! Limit 4
$3.90 was $4.99$0.46/oz
2 tbs sesame oil, divided
Ka-Me Sesame Oil Blend, 7 oz
Ka-Me Sesame Oil Blend, 7 oz
$8.99$1.28/fl oz
1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary
Jumbo Shrimp Cocktail
Jumbo Shrimp Cocktail
$11.99$11.99/lb
1 medium red bell pepper, thinly sliced
Coarse Ground Black Pepper , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz
2 large eggs
Pete and Gerry's Free Range Organic Eggs, Large, 12 count, 24 oz
Pete and Gerry's Free Range Organic Eggs, Large, 12 count, 24 oz
$8.99
1 1/2 tbs roasted garlic seasoned rice vinegar
Rao's Roasted Garlic Sauce, 24 oz
Rao's Roasted Garlic Sauce, 24 oz
On Sale!
$6.99 was $10.99$0.29/oz
1 tbs chili garlic sauce
Huy Fong Foods Chili Garlic Sauce, 8 oz
Huy Fong Foods Chili Garlic Sauce, 8 oz
$6.49$0.81/oz
1 tbs less sodium soy sauce
Kikkoman All-Purpose Seasoning Less Sodium Soy Sauce, 10 fl oz
Kikkoman All-Purpose Seasoning Less Sodium Soy Sauce, 10 fl oz
$4.49$0.45/fl oz
Chives, for garnish (optional)
Wholesome Pantry Organic Herbs Chives, 0.66 oz
Wholesome Pantry Organic Herbs Chives, 0.66 oz
$3.99$6.05/oz

Nutritional Information

  • 12 g Fat
  • 2 g Saturated
  • 288 mg Cholesterol
  • 594 mg Sodium
  • 50 g Carbohydrates
  • 2 g Fiber
  • 4 g Sugars
  • 3 g Added Sugars
  • 32 g Protein

Directions

1. Prepare noodles as label directs.

 

2. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 3 minutes or until shrimp turn opaque throughout. With slotted spoon, transfer shrimp to plate.

 

3. To same skillet, add pepper and remaining 1 tablespoon oil; cook and stir 4 minutes or until crisp-tender. Add eggs; cook and stir 30 seconds. Stir in rice vinegar, chili garlic sauce and soy sauce; cook and stir 30 seconds. Add noodles and shrimp; cook and stir 2 minutes or until heated through. Makes about 6 cups.

 

4. Serve noodle mixture garnished with chives, if desired.