Singapore Shrimp Stir-Fry

By Jan_C

This is from a Weight Watchers cookbook. The noodles are 3 WW points; the stir-fry shrimp is 4 WW Points (total 7).

Ingredients

• 4 oz. Chinese wheat noodles or spaghetti
• 1 lb. medium shrimp, peeled and deveined
• 1/4 cup reduced sodium soy sauce
• 2 Tbsp. rice vinegar
• 2 Tbsp. reduced sodium chicken broth
• 1/2 tsp. sesame Asian (dark) sesame oil
• 1 large egg
• 1 large egg white
• 2 tsp. canola oil, divided
• 2 garlic cloves, minced
• 1 Tbsp. minced, peeled, fresh ginger (or more to taste)
• 6 scallions, cut into 1/2 inch pieces
• 1 red bell pepper, cut into thin strips
• 2 C lightly packed baby spinach

Preparation

Step 1

Cook noodles according to package directions.

Meanwhile, whisk together soy sauce, vinegar, broth, and sesame oil in a small bowl; set aside.

Whisk together eggs and egg white in small bowl until frothy. Heat 1 tsp. of the canola oil in large nonstick skillet set over medium-high heat until drop of watter sizzles in pan. Add egg and egg white and scramble until set, but still moist, 2-3 minutes. Transfer eggs to plate and cut into small pieces.

Wipe out skillet and heat remaining tsp. canola oil over medium-high heat. Add garlic and ginger and stir-fry until fragrant, about 1 minute. Stir in shrimp, scallions, and bell pepper. Cook, stirring, until shrimp are just opaque in center, about 3 minutes. Add eggs and spinach; cook, stirring, until spinach is wilted, about 2 minutes. Add noodles and reserved soy sauce mixture; cook until heated through, about 1 minute.