Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot Recipe

Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot Recipe
17 Ingredients
  • 1/2 pound thin Hong Kong-style noodles
  • 6 tablespoons canola oil, divided
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white rice vinegar
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon sugar
  • Black pepper
  • 1 tablespoon peeled and minced fresh ginger.
  • 2 medium garlic cloves, minced (about 2 teaspoon)
  • 1/2 cup snap peas
  • 1/4 cup carrot
  • 1/2 pound shrimp, peeled and deveined
  • 1 tablespoon cornstarch mixed with 3 tablespoons cold water
  • 2 scallions, ends trimmed, thinly sliced
Nutrition
486
24% daily value
4 servings
                                       
                                            low-​sugar, dairy-​free
     

Fat

39% 25

Saturated

13% 3

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 7

Carbs

16% 48

Carbs (net)

- 45

Fiber

12% 3

Sugars

- 3

Sugars, added

- 1

Protein

34% 17

Cholesterol

40% 119

Sodium

29% 685

Calcium

7% 73

Magnesium

13% 56

Potassium

7% 313

Iron

16% 3

Zinc

16% 2

Phosphorus

43% 299

Vitamin A

13% 114

Vitamin C

11% 10

Thiamin (B1)

57% 1

Riboflavin (B2)

22% 0

Niacin (B3)

38% 6

Vitamin B6

21% 0

Folate equivalent (total)

58% 234

Folate (food)

- 40

Folic acid

- 114

Vitamin B12

34% 1

Vitamin D

2% 0

Vitamin E

32% 5

Vitamin K

30% 36
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