 Preparation Time |
10mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
240g noodles
220g small shrimp
2 tsps olive oil
3 garlic cloves, minced
2 eggs, lightly beaten
60g bean sprouts
scallion green, sliced
60ml rice vinegar
2 tbsp fish sauce
1 tsp brown sugar
1/2 tsp red pepper, finely sliced
lime wedges, to serve
Bring a large pot of water to a boil. Add noodles and cook until just soft, 6 to 8 minutes. Drain and set aside.
Meanwhile heat 1 tsp of oil in a wok or over high heat until very hot. Add garlic and stir-fry until golden. Then add the eggs and cook & stir until scrambled, about 30 seconds.
Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2-4 mins.
Add the noodles, bean sprouts, scallion, vinegar, fish sauce, brown sugar and red pepper; toss until heated through, about 3-4 minutes.
If desired, sprinkle with peanuts and serve with lime wedges.
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