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Malaysian Stir-Fried Shrimp & Noodles

Malaysian Stir-Fried Shrimp & Noodles

Prep time: 10
Cook Time: 11
Serves: 4

  • 1 package (8 ounces)
  • brown rice stir-fry noodles
  • 2 tablespoons sesame oil, divided
  • 1 pound raw 31-40 count peeled and deveined shrimp, thawed if necessary
  • 1 medium red bell pepper, thinly sliced
  • 2 large eggs
  • 1½ tablespoons roasted garlic seasoned rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon less sodium
  • soy sauce
  • Chives, for garnish (optional)


  1. Prepare noodles as label directs.
  2. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 3 minutes or until shrimp turn opaque throughout. With slotted spoon, transfer shrimp to plate.
  3. To same skillet, add pepper and remaining 1 tablespoon oil; cook and stir 4 minutes or until crisp-tender. Add eggs; cook and stir 30 seconds. Stir in rice vinegar, chili garlic sauce and soy sauce; cook and stir 30 seconds. Add noodles and shrimp; cook and stir 2 minutes or until heated through. Makes about 6 cups.
  4. Serve noodle mixture garnished with chives, if desired.

Per serving: 434 Calories, 12g Fat (2g Saturated), 288mg Cholesterol, 594mg Sodium, 50g Carbohydrates, 2g Fiber, 4g Sugars, 3g Added Sugars, 32g Protein

Dietitian Tip: Customize this dish by adding different vegetables like broccoli and snow peas, and swap in different proteins like tofu and chicken.

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