| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 1 serving |
Ingredients
- Olive oil, for stir-frying
- 10 snow peas
- 1 clove garlic, finely chopped
- One 1-inch piece ginger, finely chopped
- 1/2 carrot, sliced into thin rounds
- 1/2 bunch scallions, greens thinly sliced on the bias, whites thinly sliced
- 5 jumbo shrimp (16/20 count), peeled and deveined
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 4 ounces hand-pulled noodles or fresh Chinese egg noodles, blanched
- 1 tablespoon unsalted peanuts
Instructions
- Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1160 |
| Total Fat | 70 g |
| Saturated Fat | 10 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 146 mg |
| Sodium | 1277 mg |
Reviews
Not me
10 snow peas? Not nine. Not 11. 10. LOL. C’mon now!
5 star for this delicious, fresh, flavorful recipe. I doubled it for my husband and I, adding red bell pepper slices and celery sliced on diagonal. The seasoning was spot on. We love one dish meals!!!