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Shanghai Shrimp Stir-Fry

Shanghai Shrimp Stir-Fry

Nutrition Facts
  • cal. (kcal) 397
  • Prep: 5 mins
  • Cook: 15 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 3 people

Ingredients

  • 1 7 - ounce package rice stick noodles
  • 3 tablespoons canola oil
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1/4 plus 1/8 tsp salt
  • 3/4 pound mini sweet peppers,tops trimmed, quartered
  • 8 ounces sugar snap peas
  • 1 medium onion, thinly sliced
  • 1 1/2 pounds raw cleaned shrimp (thawed if frozen)
  • 1/2 cup sweet chili sauce
  • 2 tablespoons fresh lemon juice
  • 1 -2 teaspoons Asian chili-garlic sauce

Directions

  1. Bring a large pot of lightly salted water to boiling. Add rice noodles and cook 3 minutes. Drain.
  2. Heat 1 tbsp of the oil in a wok or very large skillet over medium-high heat. Add noodles, 1 tbsp each of the soy sauce and rice vinegar and 1/4 tsp of the salt. Stir-fry 2 minutes. Transfer to a platter.
  3. Return wok or skillet to medium-high heat and add remaining 2 tbsp oil. Add peppers, snap peas and onion. Stir-fry 4 minutes. Add shrimp and cook 5 minutes, stirring, until opaque. Season with remaining 1/8 tsp salt.
  4. Meanwhile, whisk together sweet chili sauce, remaining 2 tbsp each soy sauce and rice vinegar, the lemon juice and chili-garlic sauce. Stir into wok and cook 1 minute. Pour over noodles on platter and serve.

Tip

  • Shell Game Shrimp are significantly cheaper when you clean them yourself. Watch our how-to video at familycircle.com/cleaningshrimp.

Nutrition Information for Shanghai Shrimp Stir-Fry

PER SERVING: 397 cal., 8 g total fat (1 g sat. fat), 168 mg chol., 168 mg sodium, 53 g carb. (5 g fiber), 23 g pro.

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