Stir Fried Rice Noodles with Shrimp
Stir Fried Rice Noodles with Shrimp – 37g Carbs, 4g Fiber
4 oz rice flour noodles, broken into 3″ pieces
1/2 cup low sodium chicken or vegetable broth
2 Tbsp water
1 Tbsp oyster sauce
2 tsp reduced sodium soy sauce
2 tsp rice wine vinegar
1 tsp chile paste
1 tsp cornstarch
1 1/2 Tbsp canola oil, divided
1/2 lb small shrimp, peeled and deveined
2 cloves garlic, minced
1 lg egg, lightly beaten
3 cup Wok Seared Broccoli **Recipe Below
1 cup frozen peas
1 oz low sodium lean cooked ham, cut into 1/4″ cubes (1/3 cup)
1. SOAK noodles in bowl of hot water 10 minutes. Drain and set
aside (yield: 1 3/4 cups).
2. WHISK broth, water, oyster sauce, soy sauce, vinegar, chile
paste, and cornstarch in small bowl and set aside.
3. HEAT 1/2 tablespoon of the oil over high heat in large wok or
wide skillet. Add shrimp and garlic and stir fry 1 to 2 minutes
until shrimp is just pink. Turn onto plate.
4. POUR remaining 1 tablespoon oil into pan and swirl to coat.
Add noodles and cook 3 to 4 minutes, until softened. Push to one
side of pan and pour in egg. Let set 30 seconds and then chop
coarsely with spatula. Stir in broccoli, peas, and ham and toss
to combine. Add shrimp back to pan, pour in broth mixture, and
toss again to coat. Cook 3 minutes longer or until heated through.
Servings: 4 (6 cups total)
Nutrition per Serving::
326 Calories, 21g Protein, 37g Carbs, 4g Fiber, 11g Fat,
1.5g Sat Fat, 143mg Cholesterol, 517mg Sodium
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