Stir-Fried Rice Noodles with Shrimp and Egg
A quick and satisfying weeknight stir-fry with chewy rice noodles, plump shrimp, and soft egg, all coated in a savory soy glaze.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 30g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Soak the 8 oz rice noodles in hot water until pliable, about 10 minutes; drain and set aside.
Step 2
Whisk the 2 eggs in a small bowl; slice the 3 green onions into 1-inch pieces.
Step 3
Heat 1 tbsp vegetable oil in a wok over high heat; add the 8 oz shrimp and stir-fry until pink, about 2 minutes; remove.
Step 4
Add remaining 1 tbsp oil, then pour in the eggs; scramble until just set, about 1 minute; push to one side.
Step 5
Add the drained noodles, 3 tbsp soy sauce, and 1 cup bean sprouts; toss everything together for 2-3 minutes until noodles are evenly coated and heated through.
Step 6
Return shrimp to the wok, add the green onions, and toss for 1 minute until combined and fragrant.
Tools you’ll need
- wok or large skillet
- pot for soaking noodles
- small bowl
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
