Shrimp With Garlic Noodles for Two

Shrimp Chow mein
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Ratings (5)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
727 Calories
19g Fat
96g Carbs
43g Protein
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Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 727
% Daily Value*
Total Fat 19g 25%
Saturated Fat 3g 16%
Cholesterol 227mg 76%
Sodium 2307mg 100%
Total Carbohydrate 96g 35%
Dietary Fiber 5g 18%
Protein 43g
Calcium 254mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple stir-fry is perfect for two, and can easily be doubled to serve four people. It's very adaptable. The shrimp can be stir-fried instead of boiling, or you can use leftover cooked shrimp. For a nicer appearance, trim the ends of the mung bean sprouts before stir-frying.

Ingredients

  • 8 ounces fresh egg noodles or dried noodles

  • 1/2 tsp Asian sesame oil
  • 1/2 pound peeled, deveined shrimp
  • 1 cup mung bean sprouts
  • 1 1/2 green onions (spring onions, scallions), white and green parts
  • 2 garlic cloves
  • 1 Tbsp light soy sauce
  • 1 1/2 tsp Chinese rice wine or dry sherry
  • 1/2 tsp granulated sugar
  • 1/4 tsp chile paste, or to taste
  • 1 1/2 Tbsp vegetable or peanut oil, for stir-frying

Steps to Make It

  1. In a large saucepan, bring 2 quarts (8 cups) of lightly salted water to a boil. Add the noodles. Cook, stirring gently to separate, for about 5 minutes, until the noodles are tender but still have a bit of chewiness (what the Italians call "al dente"). Drain the noodles in a colander. Rinse with cold water and toss with sesame oil.

  2. Rinse the shrimp in cold water and pat dry with paper towels. Remove the tails from the shrimp if needed. In a medium saucepan, bring enough water to cover the shrimp to a boil. Cook the shrimp in the boiling water for 2 minutes. Drain thoroughly.

  3. Rinse the mung bean sprouts and green onion and drain thoroughly. (Note: this can be done earlier in the day, giving the vegetables more time to drain). Finely chop the green onion. Peel and mince the garlic.

  4. Combine the light soy sauce, rice wine or sherry, sugar and chile paste in a small bowl. Set aside.

  5. Heat a wok or heavy skillet and add the oil. When the oil is hot, add the garlic and the noodles. Stir-fry for a minute, and then stir in the shrimp and mung bean sprouts

  6. Give the sauce a quick re-stir and swirl it into the pan. Stir in the green onion. Stir-fry for 1 to 2 minutes to heat everything through. Serve hot.