1 lb. flat rice noodles
½ lb. shrimp, precooked, tail on, deveined
1 ½ tsp. red chile flakes
2 tsp. scallion, chopped
2 eggs, scrambled
½ cup beansprouts
2 tsp. canola oil
3 tsp. garlic, minced
4 tsp. sugar
2 tsp. white vinegar
½ tsp sesame oil
¾ cup water
1 tsp. chicken base powder, no MSG
2 tsp. sherry
1 tsp. oyster sauce
½ tsp. salt
1 tsp. flour
Cook pasta. Rinse and cool down. Set aside.
Toss in red chile flakes and scallion.
Heat wok thoroughly, add oil, then minced garlic.
Stir fry briefly.
Add 3 teaspoon sugar and vinegar.
Add shrimp and cook until warm.
In a small bowl mix water, chicken base, 1 tsp. sugar, sherry, oyster sauce, salt, and flour.
In a separate pan, scramble the two eggs, set aside.
Add noodle, egg, bean sprouts, and stir fry sauce to wok, stirring and tossing to mix until noodle is heated through.
Sprinkle with sesame oil.
Sugar: 12g
:
Calcium: 255mg
Calories: 1146kcal
Carbohydrates: 208g
Cholesterol: 450mg
Fat: 14g
Fiber: 6g
Iron: 6mg
Potassium: 360mg
Protein: 39g
Saturated Fat: 3g
Sodium: 2559mg
Vitamin A: 1383IU
Vitamin C: 11mg
