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Noodle: Stir Fried Noodles with Shrimp

Source of Recipe

Cooking Light Magazine


List of Ingredients

2 cups snow peas -- trimmed
4 teaspoons vegetable oil -- divided
1 large egg -- lightly beaten
1 large egg white -- lightly beaten
1/2 cup minced shallots
1 tablespoon minced peeled fresh ginger
1 garlic clove -- minced
1 1/2 pounds large shrimp -- peeled and deveined
1/2 teaspoon crushed red pepper
5 cups hot cooked linguine
--about 10 ounces uncooked pasta
2 cups fresh bean sprouts
1/4 cup low-sodium soy sauce
1/4 cup diagonally sliced green onions


Recipe

Steam snow peas, covered, 3 minutes or until crisp-tender; set aside. Heat 1 teaspoon oil in a large Dutch oven over medium heat. Add egg and egg white, and cook until egg is done, stirring constantly. Remove from pan; set aside. Heat 3 teaspoons oil in pan over medium heat. Add shallots, ginger, and garlic; saute 3 minutes or until shallots begin to brown. Add shrimp and red pepper; saute 4 minutes or until shrimp is done. Add pasta, and toss well. Add snow peas, egg, bean sprouts, and soy sauce; cook until thoroughly heated. Remove from heat; sprinkle with green onions. Serves 6.