Nutritional Info

Nutrition Facts

Serving Size 1 (168g)

Calories 252
Calories from Fat 83 (33%)
Amount Per Serving %DIV
Total Fat 9.2g 14%
Saturated Fat 1.7g 9%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 17.5mg 6%
Sodium 347.8mg 15%
Potassium 375.7mg 8%
Total Carbohydrate 27.8g 9%
Dietary Fiber 6.5g 26%
Sugars 11.5g
Protein 15.2g 30%

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Recipe Description
Don't be deterred by the long list of ingredients. Once the components are assembled the cooking proceeds smoothly and quickly. I often prepare the ingredients in the morning (during those few undistracted moments when the kids are in school), as well as cook up a big pot of rice. When dinnertime comes around, the cooking takes only a few minutes (the rice reheats in the microwave.) To round out the meal, pair it with your favorite Chinese soup or steamed vegetable.
Prep time
25 min
Cook time
10 min
Ready In
35 min


Serves Tool

Serves To:USMetric
12 Ounce(oz)  chinese noodles or spaghetti, cooked
2 Clove(clv)  garlic, minced
1 Pound(lb)  shrimp, peeled and deveined
1 Tablespoon(T)  vegetable oil
1 Cup(c)  fresh mung bean sprouts
2   scallions, sliced
1 Cup(c)  snow peas, ends and strings removed
8 Ounce(oz)  bamboo shoots, drained and rinsed
1   rib celery, cut diagonally
1 Cup(c)  cabbage, shredded
2 Teaspoon(t)  cornstarch
1/2 Cup(c)  reduced sodium, defatted chicken broth
3 Tablespoon(T)  soy sauce
2 Tablespoon(T)  dry sherry
1 Teaspoon(t)  fresh ginger, finely grated


Assemble the ingredients before you begin cooking. Combine the ginger, sherry, soy sauce, broth and cornstarch in a small bowl. Have the cabbage, celery, and bamboo shoots in a bowl, and the snow peas, scallions and bean sprouts in another bowl. Heat the oil a large wok. Toss in the shrimp and garlic. Cook over high heat until the shrimp turns pink, about 3 minutes. Remove to a plate and keep warm by covering loosely with foil. Add the cabbage, celery and bamboo shoots to the wok. Stir fry for about 2 minutes until the cabbage begins to wilt. Stir in the snow peas, scallions and bean sprouts. Toss and cook 1 minute. Stir the sauce and pour it into the wok. Toss in the noodles. Cook until the sauce clears and thickens. Stir in the shrimp and serve immediately.

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