Omnivore's Cookbook · by Maggie Zhu★ 4.8 (4)
XO Noodles with Shrimp
NUTRITION · PER SERVING22M COOK
CAL 34%·PRO 81%
CARBS 70G41% OF CAL
5G FIBER55G OTHER10G TOTAL SUGAR
FAT 28G37% OF CAL
3G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick fried noodle dish with succulent shrimp, XO sauce, and fresh vegetables. Restaurant-quality flavors ready faster than takeout.
mainchinesepastashellfish🍳 skilletdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 12 oz (340 g) shrimp (, peeled and deveined)
- 1/2 teaspoon Shaoxing wine ((or dry sherry))
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon cornstarch
- 2 tablespoons XO sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- 8 oz (225 g) fresh Hong Kong Pan Fry noodles ((or thin egg noodles))
- 2 tablespoons vegetable oil
- 2 cloves garlic (, sliced)
- 4 yu choy (or baby bok choy) (, greens and stems separated and sliced on the bias)
- 1 carrot (, thinly sliced to strips)
At a glance
PER SERVING · TIME 22M
CAL 34%·PRO 81%
CARBS 70G41% OF CAL
5G FIBER55G OTHER10G TOTAL SUGAR
FAT 28G37% OF CAL
3G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7m
- Sodium
- 2373mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1003mg
- Calcium
- 244mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2373MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.