AuthorMike EgrieCategoryDifficultyIntermediate
Malaysian Stir-Fried Shrimp & Noodles
Yields4 Servings
Prep Time10 minsCook Time11 minsTotal Time21 mins
 8 oz brown rice stir-fry noodles
 2 tbsp sesame oil, divided
 1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary
 1 medium red bell pepper, thinly sliced
 2 large eggs
 1 ½ tbsp roasted garlic seasoned rice vinegar
 1 tbsp chili garlic sauce
 1 tbsp 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.

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

Make it Gluten Free: Dependent on using a Gluten Free soy sauce and chili garlic sauce.

Ingredients

 8 oz brown rice stir-fry noodles
 2 tbsp sesame oil, divided
 1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary
 1 medium red bell pepper, thinly sliced
 2 large eggs
 1 ½ tbsp roasted garlic seasoned rice vinegar
 1 tbsp chili garlic sauce
 1 tbsp less sodium soy sauce
 Chives, for garnish (optional)

Directions

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.

Malaysian Stir-Fried Shrimp & Noodles
X