![Shrimp With Garlic Noodles for Two in bowls](https://cdn.statically.io/img/www.thespruceeats.com/thmb/QV-GgKl5UYNIc2uwT_vCNMGMPBw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/shrimp-with-garlic-noodles-recipe-695172-hero-01-123eeea71d5f403f864065c437649f0c.jpg)
The Spruce / Eric Kleinberg
This simple stir-fry is perfect for two, and can easily be doubled to serve four people. It's very adaptable. The shrimp can be stir-fried instead of boiling, or you can use leftover cooked shrimp. For a nicer appearance, trim the root ends of the mung bean sprouts before stir-frying.
"I can't stress enough how much I enjoyed this recipe and all thanks to the mung bean sprouts! It's very easy and straightforward, and the mung bean sprouts brought so much crunchiness to this shrimp and noodle recipe. You can totally taste every ingredient here. Feel free to adjust the heat to your taste." —Tara Omidvar
![Mung Bean Sprouts Tester Image](https://www.thespruceeats.com/thmb/7ajp3GVo_lj3z2G9cbg9Is8mY7o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ShrimpWithGarlicNoodlesforTwo-Tara-Omidvar-2021-27d41b2471314c97a208e7dcaed57c0f.jpg)
Ingredients
-
8 ounces fresh Chinese egg noodles, or dried noodles
-
1/2 teaspoon sesame oil
-
1/2 pound shrimp, peeled and deveined
-
1 tablespoon light soy sauce
-
1 1/2 teaspoons Chinese rice wine, or dry sherry
-
1/2 teaspoon granulated sugar
-
1/4 teaspoon chile paste, or to taste
-
1 1/2 tablespoons vegetable or peanut oil
-
2 cloves garlic, minced
-
1 cup mung bean sprouts
-
1 to 2 green onions, white and green parts, finely chopped
Steps to Make It
-
Gather the ingredients.
The Spruce / Eric Kleinberg
-
In a large saucepan, bring 2 quarts (8 cups) of lightly salted water to a boil. Add the noodles. Cook, stirring gently to separate, for about 5 minutes, until the noodles are tender but still have a bit of chewiness.
The Spruce / Eric Kleinberg
-
Drain the noodles in a colander. Rinse with cold water and toss with sesame oil.
The Spruce / Eric Kleinberg
-
Rinse the shrimp in cold water and pat dry with paper towels. Remove the tails from the shrimp if needed.
The Spruce / Eric Kleinberg
-
In a medium saucepan, bring enough water to cover the shrimp to a boil. Cook the shrimp in the boiling water for 2 minutes. Drain thoroughly.
The Spruce / Eric Kleinberg
-
Combine the light soy sauce, rice wine or sherry, sugar and chile paste in a small bowl. Set aside.
The Spruce / Eric Kleinberg
-
Heat a wok or heavy skillet and add the oil. When the oil is hot, add the garlic and the noodles. Stir-fry for a minute, and then stir in the shrimp and mung bean sprouts.
The Spruce / Eric Kleinberg
-
Give the sauce a quick re-stir and swirl it into the pan. Stir in the green onion. Stir-fry for 1 to 2 minutes to heat everything through. Serve hot.
The Spruce / Eric Kleinberg
Nutrition Facts (per serving) | |
---|---|
409 | Calories |
16g | Fat |
31g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 | |
Amount per serving | |
Calories | 409 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 3g | 15% |
Cholesterol 239mg | 80% |
Sodium 2152mg | 94% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 2g | 9% |
Total Sugars 7g | |
Protein 34g | |
Vitamin C 13mg | 64% |
Calcium 154mg | 12% |
Iron 2mg | 13% |
Potassium 464mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |