Ingredients
Scale
- 8 ounces fresh thin Hong Kong style egg noodles
- 12 large shrimp (peeled, deveined, butterflied)
- 1½ cups mung bean sprouts
- 3 fresh Shiitake mushrooms (sliced)
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- Vegetable oil (for frying)
- Fresh ginger and scallions (for added flavor)
Instructions
- Cook the noodles in boiling water for 1 minute, then drain and rinse with cold water.
- Prepare the shrimp by butterflying them and tossing in oil, salt, and cornstarch.
- Rinse mung bean sprouts in cold water.
- Combine soy sauce mixture in a small bowl with hot water, sugar, soy sauces, sesame oil, and white pepper.
- Heat a wok over medium-high heat with vegetable oil and crisp the noodles on both sides.
- Stir-fry mushrooms briefly before adding ginger and shrimp until nearly cooked through.
- Mix in the soy sauce mixture along with cooked noodles, tossing everything together.
- Add scallions and mung bean sprouts; stir-fry briefly before serving hot.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 160mg