Malaysian Stir-Fried Shrimp & Noodles Recipe | South Jersey

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)

Prepare noodles as label directs.

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.

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.

Serve noodle mixture garnished with chives, if desired.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 434

% Daily Value *
Total Fat 12g19%

Saturated Fat 2g10%
Cholesterol 288mg96%
Sodium 594mg25%
Total Carbohydrate 50g17%

Dietary Fiber 2g8%

Sugars 7g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Malaysian Stir-Fried Shrimp & Noodles