Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Servings: 4 servings
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
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
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon water
1 teaspoon brown sugar
1 teaspoon sesame oil
How to prepare
In a small bowl, combine sauce ingredients and set aside. Then cook the noodles according to package directions and drain well.
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.
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.
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.
Serve immediately and enjoy!