Stir-Fried Rice Noodles with Shrimp and Egg
A quick and satisfying weeknight stir-fry with chewy rice noodles, plump shrimp, and soft egg, all coated in a savory soy glaze.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 30g
Ingredients
- 8 oz rice noodles
- 8 oz shrimp
- 2 large eggs
- 1 cup bean sprouts
- 3 stalks green onions
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
- 1
Soak the 8 oz rice noodles in hot water until pliable, about 10 minutes; drain and set aside.
- 2
Whisk the 2 eggs in a small bowl; slice the 3 green onions into 1-inch pieces.
- 3
Heat 1 tbsp vegetable oil in a wok over high heat; add the 8 oz shrimp and stir-fry until pink, about 2 minutes; remove.
- 4
Add remaining 1 tbsp oil, then pour in the eggs; scramble until just set, about 1 minute; push to one side.
- 5
Add the drained noodles, 3 tbsp soy sauce, and 1 cup bean sprouts; toss everything together for 2-3 minutes until noodles are evenly coated and heated through.
- 6
Return shrimp to the wok, add the green onions, and toss for 1 minute until combined and fragrant.
Tools you’ll need
- wok or large skillet
- pot for soaking noodles
- small bowl
- spatula
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