Vietnamese · Dinner
Crispy Egg Noodles with Seafood (Low-Calorie)
Wok-fried egg noodles tossed with shrimp and squid in a light garlic-soy sauce, made lighter through pan-searing seafood separately and reduced oil. Crisp-edged noodles carry a savory glaze with carrot and snap peas, finished with scallion, cilantro, and lime.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
382Calories
38.1gProtein
8.3gFat
35.2gCarbs
6.9gSugar
3.4gFiber
1483mgSodium
363mgChol
1.5gSat Fat
680mgPotassium
104mgCalcium
3.5mgIron
2.6mcgVitamin B12
25mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat shrimp and squid dry with paper towels. Mince the garlic, slice the onion and scallion, julienne the carrot, trim the snap peas. Stir cornstarch into water until smooth.
2
Crisp
Heat a nonstick skillet over medium-high with half the oil, spread cooked noodles in a thin layer, and fry undisturbed for 3 minutes until golden underneath, then flip onto a plate.
3
Sear
Add remaining oil to the skillet over high heat. Sear shrimp and squid for 2 minutes until shrimp turns opaque pink and squid curls at edges, then transfer to a bowl.
4
Saute
Add minced garlic and sliced onion over medium heat, cook for 1 minute until onion softens, then add carrot, snap peas, fish sauce, soy sauce, and sugar with 2 tbsp water.
5
Simmer
Cook for 2 minutes until carrot softens but retains bite, stir in cornstarch slurry and seared seafood, and cook for 1 minute until sauce coats the back of a spoon.
6
Plate
Lay crisped noodles on a plate, spoon seafood and vegetables with sauce over top, scatter scallion and cilantro over noodles, and serve with lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz288g shrimp, peeled and deveined
- 4.6 oz130g squid
- 3.6 oz100g egg noodles, cooked
- 4 cloves4 cloves garlic
- 11 small onion
- 11 carrot
- a small handful of snap peas
- 22 scallion
- 2 tsp2 tsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 1 1/2 tsp1 1/2 tsp vegetable oil
- a few cilantro leaves, for garnish
- 22 lime wedge, for serving
