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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 3 |
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EatingWell Ingredients:
4 ounces wide rice noodles, preferably brown-rice noodles |
2 teaspoons peanut oil |
3 garlic cloves, minced |
1 large egg, lightly beaten |
8 ounces small shrimp, peeled deveined |
2 cups mung bean sprouts |
1/2 cup sliced scallion top |
3 tablespoons rice vinegar |
2 tablespoons fish sauce |
2 tablespoons sugar |
1 teaspoon chili-garlic sauce |
2 tablespoons chopped dry roasted peanuts |
Directions:
1. Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes.
2. Heat oil over high heat in a wok until very hot.
3. Add garlic and stir-fry until golden, about 10 seconds.
4. Add egg and cook, stirring, until scrambled, about 30 seconds.
5. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
6. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
7. Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes.
8. Sprinkle with peanuts and serve immediately.
9. 354 calories, 9 g fat, 50 g carb, 3 g fiber.
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