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Wok Noodles with Shrimp and Vegetables

A Thai dish. Anyone who loves Asian food will enjoy it! Wok noodles with shrimp and vegetables are a hit with adventurous eaters and fans of Asian cuisine. The dish isn't hard to make, but it comes out very tasty and looks beautiful and unusual. You can serve these noodles for a family dinner or to friends who've come over.

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Wok noodles with shrimp and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 8 g
Fats 19 % 4 g
Carbohydrates 43 % 9 g
105 kcal
GI: 25 / 75 / 0
  • These noodles really are quite simple to make; the one thing to take care of ahead of time is buying all the ingredients. Peanut oil, fish sauce, and sweet chili sauce aren't always on hand, but they're easy to find at any large supermarket or specialty store.
  • Wash and clean the shrimp ahead of time, removing the heads and shells. Then start on the noodles, following the package directions. Usually rice noodles are covered with hot (boiling) water, which you can lightly salt, and left covered for about 5 minutes. Then drain the noodles in a colander, let the excess liquid run off, and let them cool to room temperature.
  • Meanwhile, keep going. First, in a small bowl, combine the chicken broth, fish sauce, and sweet chili sauce. Stir well and set the mixture aside. Then prep the rest of the ingredients:
    • wash the broccoli and bell pepper, pat them dry with paper towels, then break the broccoli into florets. Cut the bell pepper in half, cut out the stem, scrape out the seeds, and cut the flesh into medium squares;
    • peel the onion and garlic, then slice the onion and chop the garlic cloves with a knife (not too fine).
  • Next, set a large wok over high heat, get it good and hot, then add a little peanut oil. You can swap in any other vegetable oil. Don't add much oil — just a little, no more than a tablespoon. Add the prepped shrimp and, stirring constantly, fry them for 3 minutes. In that time they'll turn pink and get nicely browned. Move the fried shrimp to a large flat plate and return the pan to the heat.
  • Add the onion and garlic to the pan, fry for half a minute, stirring, then add the broccoli and bell pepper. Pour in a tablespoon of water, cover the pan, and cook the vegetables this way for 2 minutes, then transfer them to the plate with the shrimp.
  • Add the cooled noodles to the pan (set back over the heat) and pour the broth-and-sauce mixture over them. Cook it all together for 2 minutes, then crack the eggs onto the noodles. Stirring constantly and vigorously, cook for 1 minute, working to distribute the egg evenly through the noodles.
  • Return the shrimp and vegetables to the pan, toss everything, cook for 2 minutes, then immediately divide the noodles among 4 plates. Sprinkle each portion with peanuts and serve.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Peeled frozen shrimp - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Raw peanuts in shells - 564  kcal/100g
  • Raw peanuts, shelled - 568  kcal/100g
  • Boiled peanuts - 376  kcal/100g
  • Roasted peanuts in shells - 582  kcal/100g
  • Roasted, salted peanuts - 585  kcal/100g
  • Peanuts - 568  kcal/100g
  • Broccoli - 33  kcal/100g
  • Water - 0  kcal/100g
  • Peanut oil - 895  kcal/100g
  • Rice noodles - 109  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Chicken broth - 19  kcal/100g

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