Recipe Details
Ingredients
-
1poundfresh Chinese egg noodles
-
2tablespoonsolive oil
-
⅓cupchopped onion
-
1clovegarlic, chopped
-
¾cupbroccoli florets
-
½cupchopped red bell pepper
-
2cupscooked shrimp
-
½cupsliced water chestnuts, drained
-
½cupbaby corn, drained
-
½cupcanned sliced bamboo shoots, drained
-
3tablespoonsoyster sauce
-
1tablespoonred pepper flakes, or to taste
Cooking Directions
-
Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.
-
Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
-
Serve shrimp and vegetables over noodles.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories322 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 1g |
4% |
| Cholesterol 83mg |
28% |
| Sodium 616mg |
27% |
| Total Carbohydrate 49g |
18% |
| Dietary Fiber 3g |
9% |
| Total Sugars 2g |
|
| Protein 15g |
30% |
| Vitamin C 29mg |
32% |
| Calcium 41mg |
3% |
| Iron 2mg |
12% |
| Potassium 269mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
