Sweet and Sour Shrimp-and-Noodle Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 89 milligrams
- Sodium
- 1172 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 3 grams
- Sugar
- 9 grams
- Protein
- 18 grams
- Total: 35 min
- Active: 35 min
Ingredients
10 ounces lo mein noodles
3 tablespoons low-sodium soy sauce
3/4 cup canned pineapple chunks, plus 3 tablespoons juice from the can
2 tablespoons rice vinegar
3 to 4 teaspoons sambal oelek (or other chili paste)
1 1/2 teaspoons packed dark brown sugar
2 tablespoons vegetable oil
12 ounces medium shrimp, peeled and deveined
1 1-inch piece fresh ginger, peeled and julienned
1/2 large red bell pepper, thinly sliced
2 stalks celery, thinly sliced
2 scallions, thinly sliced, dark green parts separated
Directions
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and set aside.
- Meanwhile, in a medium bowl, whisk together the soy sauce, pineapple juice, rice vinegar, sambal oelek and brown sugar. Heat 1 tablespoon vegetable oil in a large nonstick wok or skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, 3 to 4 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add the ginger and cook, stirring, until just golden, about 30 seconds. Add the pineapple chunks, red bell pepper, celery, and white and light green scallion parts; cook, stirring, until the vegetables are crisp-tender, about 3 minutes.
- Stir the soy-pineapple sauce into the skillet and add the noodles and shrimp. Toss well until everything is coated and heated through, about 2 minutes. Divide among bowls and top with the dark green scallion parts.