Stir-fried Noodles With Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In Malaysia, this dish is made with mee, a thin, flat egg noodle. But linguine makes a good substitute. Ingredients:
2 cups snow peas, trimmed |
4 teaspoons vegetable oil, divided |
1 large egg, lightly beaten |
1 large egg white, lightly beaten |
1/2 cup minced shallots |
1 tablespoon minced peeled fresh ginger |
1 garlic clove, minced |
1 1/2 pounds large shrimp, peeled and deveined |
1/2 teaspoon crushed red pepper |
5 cups hot cooked linguine (about 10 ounces uncooked pasta) |
2 cups fresh bean sprouts |
1/4 cup low-sodium soy sauce |
1/4 cup diagonally sliced green onions |
Directions:
1. Steam snow peas, covered, 3 minutes or until crisp-tender; set aside.
2. Heat 1 teaspoon oil in a large Dutch oven over medium heat. Add egg and egg white, and cook until egg is done, stirring constantly. Remove from pan; set aside.
3. Heat 3 teaspoons oil in pan over medium heat. Add shallots, ginger, and garlic; sauté 3 minutes or until shallots begin to brown. Add shrimp and red pepper; sauté 4 minutes or until shrimp is done. Add pasta, and toss well. Add snow peas, egg, bean sprouts, and soy sauce; cook until thoroughly heated. Remove from heat; sprinkle with green onions.
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