Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Servings: 4 servings
Nutritional facts
Calories: 248Kcl, Carbohydrates: 30g, Protein: 17g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 167mg, Sodium: 925mg, Potassium: 287 mg, Fiber: 3g, Sugar: 6g, Vitamin A: 552IU, Vitamin C: 47mg, Calcium: 123mg, Iron: 2mg
Ingredients
4 ounces dry egg noodles or ramen noodles (seasoning packets discarded)
1 tablespoon vegetable oil
8 ounces medium shrimp peeled and deveined, tails removed
4 cups coleslaw mix or finely sliced cabbage
½ red or yellow bell pepper sliced
1 teaspoon fresh ginger grated
2 cloves garlic minced
SAUCE
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon water
1 teaspoon brown sugar
1 teaspoon sesame oil
How to prepare
Step 1:
In a small bowl, combine sauce ingredients and set aside. Then cook the noodles according to package directions and drain well.
Step 2:
In a large saucepan, heat the oil over medium-high heat. Season the shrimp with salt and pepper and add to the pan. Allow to cook for about 2-3 minutes or until it begins to turn pink. Remove from the pan and set aside.
Step 3:
You can add more oil if needed, then add coleslaw mix and bell pepper to the pan. Stir and fry for about 3-4 minutes or until it begins to soften. Then add ginger and garlic to the pan and cook for about 30 seconds more.
Step 4:
Add and stir in shrimp and sauce. Allow to cook for about 2 minutes or until the shrimp is cooked through. Add the noodles and toss well to combine.
Step 5:
Serve immediately and enjoy!
