Ingredients (11)
- About 6 ounces thin dried Asian egg or wheat noodles
- 1 tablespoon vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 pound large shelled and deveined shrimp
- 8 ounces fresh snow peas
- 2 tablespoons cornstarch
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons chopped green onions
- Sriracha hot sauce
Nutritional Information
- Calories222
- Fat4.49g
- Saturated fat0.71g
- Trans fat0.05g
- Carbs28.18g
- Fiber2.14g
- Sugar2.26g
- Protein16.68g
- Cholesterol119.07mg
- Sodium761.43mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Store Shrimp
Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.
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Tip
How to Freeze Shrimp
For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.
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2 of 3
Next: How to Thaw Shrimp
Tip
How to Thaw Shrimp
Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.
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Next: How to Store Shrimp
This stir-fry is a good example of the Chinese-American style called lo mein, where meat and vegetables are quickly cooked together and then the whole dish is tossed with noodles at the end. Look for the egg noodles in the Asian aisle of well-stocked grocery stores.
More of a rice fan? Learn How to Make White Rice as a substitution. See also our easy stir fry using chicken.
Instructions
- 1Cook noodles according the package directions. Set aside.
- 2In a large wok or nonstick frying pan, heat the oil over medium-high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir to coat with the garlic mixture, then cook 1 minute. Mix in the snow peas and cook 1 minute.
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3Stir in the broth and soy sauce and cook just until simmering. Combine the cornstarch with 2 tablespoons of water, add to the broth, and cook until the mixture boils again and the sauce thickens slightly, about 1 minute. Sprinkle with green onions and toss with the noodles.
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