Ingredients Jump to Instructions ↓

  1. 2 ounces uncooked thick rice noodles

  2. 1/4 pound uncooked small shrimp, peeled and deveined

  3. 1 teaspoon canola oil

  4. 1 medium onion, chopped

  5. 1 garlic clove, minced

  6. 1 egg, beaten

  7. 1-1/2 cups coleslaw mix

  8. 2 green onions, thinly sliced

  9. 3 tablespoons rice vinegar

  10. 2 tablespoons sugar

  11. 4-1/2 teaspoons reduced-sodium soy sauce

  12. 1 tablespoon fish or additional reduced-sodium soy sauce

  13. 1 to 2 teaspoons chili garlic sauce

  14. 1 tablespoon chopped salted peanuts Chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions. In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro. Yield: 2 servings.


Send feedback