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Suggest a better descriptionCover 1/2 450-g pkg rice-stick noodles with boiling watering a large bowl. Let soak, stirring frequently, until tender, 8-10 min. Add 2 cups of bean sprouts for the last 2 to 3 minutes of soaking.
Heat a large frying pan over medium - high. Add 2 tsp canola oil, then 1/2 454- g pkg thawed and peeled shrimp. Cook, stirring frequently, until shrimp turns pink, about 2 min per side. Transfer shrimp to plate and reduce heat under pan to medium - low. Add 1 tsp canola oil, then 2 minced garlic cloves and 2 tsp minced ginger. Cook 1 min. Stir in 1/2 cup of water, 1/4 cup hoisin sauce, 1/4 cup lime juice, 2 tbsp peanut butter and 2 tsp spriacha.
Drain the noodles and bean sprouts well, then add to pan. Toss to coat noodles, then stir in shrimp, 2 medium carrots, grated, and 1/2 cup cilantro.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 98 | ||
Calories from Fat: 47 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 275.8mg | 10 % | |
Potassium 134.4mg | 4 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 10.6g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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