• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 package (14 ounces) dried rice stick noodles or 14 ounces dried linguine
  • 3 tablespoons light soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup vegetable oil
  • 3 cloves garlic, chopped
  • 16 large shrimp, peeled and sliced in half lengthwise
  • 4 eggs, lightly beaten
  • 1/4 cup water
  • 6 green onions, sliced
  • 1 carrot, shredded
  • 1 cup bean sprouts, divided (optional)
  • 2 tablespoons chopped peanuts


  • Place rice stick noodles in large bowl; cover with hot water.
  • Soak until soft, about 20 minutes. (If using linguine, cook according to package directions.) Drain, rinse and set aside.
  • Combine soy sauce and brown sugar; set aside.
  • In a large nonstick skillet, heat 1 tablespoon oil over high heat.
  • Add garlic; cook for 1 minute.
  • Add shrimp; cook, stirring, for 1 minute. Transfer shrimp and garlic to a plate. Heat 1 tablespoon oil in skillet.
  • Add eggs and scramble.
  • Transfer to plate with shrimp.
  • Heat the remaining oil in skillet.
  • Add the noodles and water.
  • Toss the noodles to coat with the oil.
  • Stir in soy sauce mixture; cook, tossing, until noodles are soft, about 5 minutes.
  • Add the shrimp mixture, eggs, green onions, carrot and 3/4 cup bean sprouts; cook for 1 minute longer.
  • Transfer noodles to a platter.
  • Sprinkle with the peanuts and remaining sprouts.


Categories: Asian  Dinner 

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