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Stir Fried Rice Noodles With Shrimps And Vegetables

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  Rice noodles 1⁄2 Pound
  Raw shrimps 1⁄2 Pound, peeled and deveined
  Chinese rice wine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Tapioca starch 1⁄2 Tablespoon
  Peanut oil/Vegetable oil 4 Tablespoon
  Scallion stalks 2 , shredded
  Chinese cabbage 3 Cup (48 tbs), shredded
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish
Stir Fried

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

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

Stir Fried Rice Noodles With Shrimps And Vegetables Recipe