Ingredients
- 4 ounces dry egg noodles or ramen noodles (seasoning packets discarded), or 8 oz fresh egg noodles
- 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
Instructions
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Combine sauce ingredients in a small bowl and set aside.
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Cook noodles according to package directions. Drain well, do not rinse.
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Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
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Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
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Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.
Nutrition Facts
Calories: 248
Carbohydrates: 30g
Protein: 17g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 167mg
Sodium: 925mg
Potassium: 287mg
Fiber: 3g
Sugar: 6g
Vitamin A: 552IU
Vitamin C: 47mg
Calcium: 123mg
Iron: 2mg