Shanghai Noodles
Ingredients:
8 ounces Shanghai noodles or thick egg noodles
2 tablespoons vegetable oil
1 cup of shrimp
2 cloves garlic, minced
1 cup sliced bell peppers (red, yellow, or green)
1 cup shredded carrots
1 cup bean sprouts
1 cup sliced green onions
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
Salt and pepper to taste
1. Cook the Shanghai noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the sliced bell peppers and shredded carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Stir in the bean sprouts and green onions, cooking for an additional 2 minutes.
6. Add the cooked noodles to the skillet. Pour in the soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together until well combined and heated through.
7. Season with salt and pepper to taste. Serve hot.
Serves 4
Nutritional Information (per serving):
Calories: 320
Net Carbs: 45g
Protein: 9g
Fat: 12g
Tips & Variations:
1. For added protein, consider including cooked chicken, shrimp, or tofu. Simply stir-fry with the vegetables.
2. Customize the vegetables based on your preference; broccoli, snap peas, or mushrooms work well in this dish.