February Flashback: Cooking Part 4

What was up on the menu board last night?  Singapore Shrimp Stir-Fry (yes, another Weight Watchers Points Plus Cookbook choice)!  Although I haven't really been observing Lent this year, (oops - no judgement, please) when I was meal planning the week I chose two shrimp dishes - last night's soup so that I could bring it as leftovers for lunch with a green salad, and tonight's stir-fry for "fish Friday."  Guess those Lenten practices are a little more ingrained in me than I thought, lol.

Singapore Shrimp Stir-Fry (serves 4) 

4 oz Chinese wheat noodles or spaghetti 

1/4 c reduced sodium soy sauce 

2 tbs rice vinegar 

2 tbs reduced sodium chicken broth 

1/2 tsp Asian (dark) sesame oil 

1 large egg 

1 large egg white 

2 tsp canola oil 

2 garlic cloves, minced 

1 tbs minced peeled fresh ginger 

1 lb medium shrimp, peeled and deveined 

6 scallions, cut into 1/2 pieces 

1 red bell pepper, cut into thin strips 

2 cups lightly packed baby spinach  

1. Cook noodles according to package directions, omitting salt if desired. 

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

3. Whisk together egg and egg white in a small bowl until frothy.  Heat 1 tsp of the canola oil in a large nonstick skillet set over medium-high heat until drop of water 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. 

4. Wipe out skillet and heat remaining 1 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, 2 minutes.  Add noodles and reserved soy sauce mixture; cook until just heated through, about 1 minute. 

Just after adding the noodles and sauce

*Healthy extra: Add 1 cup of any of the following vegetables to the stir-fry when you add the shrimp: trimmed snow peas, broccoli florets, sliced mushrooms, 2-inch pieces of asparagus, or thinly sliced carrots. 

Per serving (1 cup): 263 calories, 6g total fat, 28g carbs, 6g fiber, 27g protein.

I don't like bell peppers, so I left those out (although they would have added some pretty color to the dish), I substituted egg beaters for the eggs, and I ended up adding a pre-washed bagged broccoli/carrot/snow pea medley that I found in the  refrigerated area of my store's produce section as my "healthy extra."

This stir-fry was yummy, and very filling with all those veggies!  However, like last night, I feel like the dish could definitely have benefited from some heat.  When I make this again (and that will be a definite occurrence) I'll be adding some red pepper flakes, no question.