 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Bright fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! Ingredients:
6 ounces uncooked thick rice noodles |
1/4 cup rice vinegar |
3 tablespoons reduced-sodium soy sauce |
2 tablespoons sugar |
2 tablespoons fish sauce or additional reduced-sodium soy sauce |
1 tablespoon lime juice |
2 teaspoons thai chili sauce |
1 teaspoon sesame oil |
1/4 teaspoon crushed red pepper flakes |
stir-fry: |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
3 teaspoons sesame oil, divided |
2 cups fresh snow peas |
2 medium carrots, grated |
2 garlic cloves, minced |
2 eggland's best® eggs, lightly beaten |
2 cups bean sprouts |
2 green onions, chopped |
1/4 cup minced fresh cilantro |
1/4 cup unsalted dry roasted peanuts, chopped |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
2. In a large nonstick skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
3. Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts. Yield: 6 servings.
|
|