1. Prepare noodles as label directs.
2. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 3 minutes or until shrimp turn opaque throughout. With slotted spoon, transfer shrimp to plate.
3. To same skillet, add pepper and remaining 1 tablespoon oil; cook and stir 4 minutes or until crisp-tender. Add eggs; cook and stir 30 seconds. Stir in rice vinegar, chili garlic sauce and soy sauce; cook and stir 30 seconds. Add noodles and shrimp; cook and stir 2 minutes or until heated through. Makes about 6 cups.
4. Serve noodle mixture garnished with chives, if desired.
- 12 g Fat
- 2 g Saturated
- 288 mg Cholesterol
- 594 mg Sodium
- 50 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 3 g Added Sugars
- 32 g Protein
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Nutritional Information
- 12 g Fat
- 2 g Saturated
- 288 mg Cholesterol
- 594 mg Sodium
- 50 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 3 g Added Sugars
- 32 g Protein
Directions
1. Prepare noodles as label directs.
2. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 3 minutes or until shrimp turn opaque throughout. With slotted spoon, transfer shrimp to plate.
3. To same skillet, add pepper and remaining 1 tablespoon oil; cook and stir 4 minutes or until crisp-tender. Add eggs; cook and stir 30 seconds. Stir in rice vinegar, chili garlic sauce and soy sauce; cook and stir 30 seconds. Add noodles and shrimp; cook and stir 2 minutes or until heated through. Makes about 6 cups.
4. Serve noodle mixture garnished with chives, if desired.