Shanghai Shrimp Stir-Fry
- 1 of 4 Bring a large pot of lightly salted water to boiling. Add rice noodles and cook 3 minutes. Drain.
- 2 of 4 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 of 4 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 of 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.
Servings Per Recipe:
Per Serving: 8 g Fat, total, 397 kcal cal., 1 g sat. fat, 168 mg chol., 5 g fiber, 53 g carb., 168 mg sodium, 23 g pro.