Stir Fried Rice Noodles With Shrimps And Vegetables
|Rice noodles||1⁄2 Pound|
|Raw shrimps||1⁄2 Pound, peeled and deveined|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1⁄2 Tablespoon|
|Peanut oil/Vegetable oil||4 Tablespoon|
|Scallion stalks||2 , shredded|
|Chinese cabbage||3 Cup (48 tbs), shredded|
|Light soy sauce||1 1⁄2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
Rinse shrimps with cold water.
Drain and pat dry thoroughly with paper towels.
Marinate the shrimps with wine, 1/2 tsp salt, and tapioca starch.
Soak the rice noodles in hot water for 10 to 15 minutes until soft; drain well.
Heat a wok over high heat until hot.
Add 2 Tbs oil and stir fry the shrimps for 1 minute or until they change color.
Remove and set on a plate.
Heat the wok with remaining 2 Tbs oil.
stir fry the scallions and cabbage for 1/2 minute, then add 1 tsp salt, sugar, and the soaked rice noodles, and keep stirring for 1 more minute.
Add the soy sauce and chicken broth.
Turn the heat to high and stir fry until all the liquid is absorbed.
Add the cooked shrimps and mix well.
Serving size: Complete recipe
Calories 1701 Calories from Fat 580
% Daily Value*
Total Fat 66 g101%
Saturated Fat 11.3 g56.5%
Trans Fat 0 g
Cholesterol 344.7 mg114.9%
Sodium 5833.3 mg243.1%
Total Carbohydrates 208 g69.2%
Dietary Fiber 6.5 g26%
Sugars 6.2 g
Protein 60 g119.5%
Vitamin A 201.8% Vitamin C 174.5%
Calcium 40.3% Iron 51.3%
*Based on a 2000 Calorie diet