|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||9%|
|Total Sugars 7g|
|Vitamin C 13mg||64%|
|*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.|
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 root ends of the mung bean sprouts before stir-frying.
"I can't stress enough how much I enjoyed this recipe and all thanks to the mung bean sprouts! It's very easy and straightforward, and the mung bean sprouts brought so much crunchiness to this shrimp and noodle recipe. You can totally taste every ingredient here. Feel free to adjust the heat to your taste." —Tara Omidvar
8 ounces fresh Chinese egg noodles, or dried noodles
1/2 teaspoon sesame oil
1/2 pound shrimp, peeled and deveined
1 tablespoon light soy sauce
1 1/2 teaspoons Chinese rice wine, or dry sherry
1/2 teaspoon granulated sugar
1/4 teaspoon chile paste, or to taste
1 1/2 tablespoons vegetable or peanut oil
2 cloves garlic, minced
1 cup mung bean sprouts
1 to 2 green onions, white and green parts, finely chopped
Gather the ingredients.
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.
Drain the noodles in a colander. Rinse with cold water and toss with sesame oil.
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.
Combine the light soy sauce, rice wine or sherry, sugar and chile paste in a small bowl. Set aside.
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.
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.