Vietnamese · Dinner
Crispy Egg Noodles with Seafood (High-Protein)
Wok-fried egg noodles pressed into a crisp golden nest, topped with a glossy stir-fry of shrimp, squid, and egg over vegetables in an oyster-garlic sauce. Vietnamese-style plate built from extra shrimp and squid, finished with scallion and a squeeze of lime.
$7
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
578Calories
51.8gProtein
18.6gFat
56.2gCarbs
8.9gSugar
5.4gFiber
1866mgSodium
548mgChol
3.5gSat Fat
980mgPotassium
140mgCalcium
4.8mgIron
3.9mcgVitamin B12
22mgVitamin C
seafood
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Boil egg noodles in salted water for 3 to 4 minutes until tender, drain well, and pat dry so they crisp.
2
Fry
Heat 2 tsp vegetable oil in a nonstick skillet over medium-high heat, press noodles flat, fry 4 to 5 minutes per side until golden.
3
Saute
Heat remaining 1 tsp oil over medium-high heat, add minced garlic and scallion, stir 20 seconds until fragrant.
4
Stir-fry
Add shrimp and squid over high heat for 2 to 3 minutes, stirring often, until shrimp turn pink and opaque.
5
Stir-fry
Push seafood aside, add sliced squid rings and beaten egg, scramble 30 to 45 seconds until just set, then fold together.
6
Stir-fry
Add julienned carrot, halved snap peas, and bean sprouts, toss over high heat for 2 minutes until carrot softens.
7
Finish
Pour oyster sauce, soy sauce, fish sauce, sugar, and black pepper over vegetables, toss 1 minute until glossy.
8
Plate
Spoon seafood and vegetable mixture over crispy noodle nest, scatter scallion on top, drizzle sesame oil, serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz270g shrimp, peeled and deveined
- 6.4 oz180g squid, cleaned
- 22 large eggs
- 5 oz140g, dry weight egg noodles, cooked and drained
- 1 cup90g bean sprouts
- 1/2 cup60g carrot
- 1/2 cup50g snap peas
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp fish sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil, divided for frying and stir-frying
- 1 tsp1 tsp sesame oil
- 22 lime wedge
- 1/2 tsp1/2 tsp black pepper
