Nutritional values per serving
Calories: 355 kcal
Fat: 8 g
Carbs: 49 g
Protein: 20 g
Ingredients
- 6 ounces dried wide rice noodles
- 2 tablespoons peanut oil or canola oil, divided
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 8 ounces small shrimp, peeled and deveined
- 4 cups mung bean sprouts
- ½ cup sliced scallion greens
- ¼ cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon crushed red pepper
- Chopped dry-roasted peanuts (optional)
- Lime wedges (optional)
Steps
- Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
- Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes.
- Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.
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Recipes by: http://www.eatingwell.com/
