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Stir-Fried Chinese Egg Noodles with Shrimp and Asian Greens

Stir-Fried Chinese Egg Noodles with Shrimp and Asian Greens Recipe

  • 1 pound (455 grams) precooked fresh Chinese egg noodles, rinsed, drained, and cut in half, or uncooked fresh Chinese egg noodles
  • 10 stalks choy sum or 5 whole small heads baby bok choy or Shanghai choy, about 7 ounces (200 grams) in total
  • 4 tablespoons peanut oil
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons sweet soybean paste
  • 7 ounces (200 grams) medium-sized shrimp (10 to 15 shrimp), peeled, heads removed, and deveined (you can leave the tails on, if you like)
  • 1 ½ cups (about 4 ounces/115 grams) mung bean spouts (optional; if not using, increase the amount of choy sum by 3 stalks or baby bok choy or Shanghai choy by 2 heads)
  • 4 tablespoons warm water
  • 2 teaspoons double-black soy sauce
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 641kcal (32%)
Total Fat 20g (31%)
Saturated Fat 4g (20%)
Cholesterol 172mg (57%)
Total Carbohydrate 86g
Dietary Fiber 5g
Sugars 4g
Protein 29g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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