Garlic Butter Noodles with Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 7 ounces skinny dry egg noodles or chow mein noodles(half the package)
  • 4 oz. raw, peeled shrimp
  • ¼ cup chopped onions
  • 3 garlic cloves, finely minced
  • 2 tablespoons brown sugar
  • 1 teaspoon maggi seasoning or soy sauce
  • 1 tablespoon teriyaki sauce
  • 3.5 tablespoons butter
  1. Boil the noodles according to the package directions -- they should be just slightly al dente. Drain and set aside.
  2. Meanwhile, in a large saute pan, heat about 2 T of the butter, then cook the shrimp until pink. Pull out the shrimp and set aside.
  3. Add the remaining butter to the butter in the pan. Add the onions, and fry until translucent -- add the garlic a little bit in, but careful not to let it burn. Add brown sugar, fish sauce and teriyaki sauce.
  4. Add the noodles, fry for a couple of minutes, and stir thoroughly to coat the noodles with the sauce. Add shrimp and toss to coat. Serve warm.
Adapted from the Steamy Kitchen Cookbook. For a Variation: Replace shrimp with about 6 oz. firm tofu, cut into cubes, the onions with ½ c. chopped chives (pref. onion chives) and the noodles with rice noodles, softened in hot water.
Recipe by The Domestic Front at