SHRIMP AND VEGETABLE STIR-FRIED NOODLES
Steps:
- Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.
THAI LIME SHRIMP & NOODLES
The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.
Nutrition Facts : Calories 462 calories, Fat 17g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 874mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
STIR-FRIED NOODLES
A healthy Chinese for all the family, quick and simple
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Cook the noodles according to pack instructions.
- Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
- Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
- Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
STIR-FRIED NOODLES WITH SHRIMP
This is another mystery recipe; I don't know where it originally came from, probably some newspaper or magazine, but it tastes good and has a nice oriental flair.
Provided by Toby Jermain
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Steam snow peas, covered, for no more than 1 minute, and set aside.
- Heat 1 Tsp oil in a wok or large skillet.
- Add egg, and cook until it thoroughly set, stirring constantly, remove from wok, and set aside.
- Heat 3 Tsp oil in wok over medium-high heat.
- Add shallots, ginger, and garlic, and saute for 2-3 minutes or until shallots just begin to brown.
- Add shrimp and red pepper flakes, and saute about 4-5 minutes, tossing, until shrimp are done.
- Add pasta, and toss well.
- Add snow peas, cooked egg, bean sprouts, and soy sauce, and optional rice vinegar, if using.
- Continue cooking and tossing just until thoroughly heated.
- Remove from heat, and sprinkle with scallions.
- Serve with more soy sauce on the side.
Nutrition Facts : Calories 516.7, Fat 8.8, SaturatedFat 1.6, Cholesterol 261.4, Sodium 2036.5, Carbohydrate 67.8, Fiber 5, Sugar 6.8, Protein 40.7
MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP
These spicy noodles are based on a classic Malaysian noodle dish, Mee Goreng, but I've reduced the number of ingredients. With origins in North India, the dish lends itself well to the Indian Papadini bean flour noodles, which have more protein, ounce for ounce, than steak. If you can't find this type of noodle, use wide dried rice noodles: soak them for 20 minutes in warm water, then cook 1 minute in boiling water, drain and toss with 1 tablespoon oil as directed.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
- Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
- In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 917 milligrams, Sugar 10 grams, TransFat 0 grams
STIR-FRIED NOODLES WITH SHRIMP, CHILES & LIME
Make and share this Stir-Fried Noodles With Shrimp, Chiles & Lime recipe from Food.com.
Provided by MsKittyKat
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
- In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
- Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
- Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
- Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute.
- Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
- Serve immediately, with lime wedges on the side.
Nutrition Facts : Calories 486.1, Fat 14, SaturatedFat 2.1, Cholesterol 130.6, Sodium 2167.4, Carbohydrate 67.1, Fiber 4.7, Sugar 20.9, Protein 26.1
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- Prep ingredients: In a small bowl, mix together soy sauce, fish sauce, honey, and rice vinegar. Mince garlic. Shred cabbage. Julienne carrots. Julienne cucumber. Chop cilantro. Slice lime into wedges.
- Meanwhile, heat oil over medium high heat in a large skillet. Add shrimp to pan and cook for 2-3 minutes. Drizzle sauce over shrimp and cook for 1-2 minutes. Add garlic, cabbage, cucumber, and carrots to the pan, toss together, and cook for another 1-2 minutes or until shrimp is pink and veggies are tender. Toss with noodles and serve with chopped cilantro and hot sauce as desired.
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