350 calories; $4.00 / serving
Asian recipes tend to always have a lot of ingredients. The good news is, the ingredients are pretty standard in Asian cooking. So go ahead and buy the ingredients, and rest assured you’ll use them frequently if you make a lot of Asian dishes. You can even use the ingredient search tool right here on this website to search other recipes that use the same items!
Bonus: If you find an Asian supermarket, you’ll get the ingredients for super cheap!
- 3 Tbsp Asian fish sauce
- 1 Tbsp oyster sauce
- 4 tsp sugar
- 1/4 cup low-sodium soy sauce
- 1 pound bok choy, or romaine lettuce, cut into 2-inch pieces
- 2/3 pound angel hair or spaghetti noodles, uncooked
- 1 Tbsp vegetable oil
- 3/4 pound cooked shrimp, shelled and deveined
- Salt 4 large garlic cloves, minced
- 3 large eggs, beaten
- 3 Thai bird chiles or serrano chiles, thinly sliced (optional)
- 2 tablespoons chopped roasted salted peanuts
- Lime wedges, for serving
In a bowl, mix the fish sauce, oyster sauce, sugar and soy. In a large pot of boiling lightly salted water, cook the bok choy until crisp tender, 2 minutes; transfer to a plate. Add the noodles to the boiling water and cook until firm but pliable, 5-10 minutes. Drain and transfer the noodles to a bowl; toss with 1 tablespoon of the oil.
Heat remaining oil in a large nonstick skillet. Add the garlic and cook, stirring, for 30 seconds. Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled. Add the noodles and toss lightly. Add the fish sauce mixture and toss. Cook, without stirring, just until the liquid is nearly evaporated, about 5 minutes. Stir the noodles once, then cook until browned on the bottom, 2 to 3 minutes longer. Add the shrimp and bok choy; cook just until heated through. Transfer the noodles to a large platter, sprinkle with the chiles and peanuts and serve with lime wedges.