In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove. Add onion and garlic to the pan. Make a well in center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set.
Ingredients
- 4 ounces uncooked thick rice noodles
- 1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined
- 2 teaspoons canola oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 large egg, lightly beaten
- 3 cups coleslaw mix
- 4 green onions, thinly sliced
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons fish sauce or additional reduced-sodium soy sauce
- 2 to 3 teaspoons chili garlic sauce
- 2 tablespoons chopped salted peanuts
- Optional: fresh cilantro leaves and chopped salted peanuts
Directions
- Cook noodles according to package directions.
- In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove. Add onion and garlic to the pan. Make a well in center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set.
- Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro and additional chopped salted peanuts.
