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Asian Noodle Stir Fry

Renal Diet Nutrient Analysis

  • Servings per recipe: 4
  • Serving size: 1/4 of recipe

Nutrient Analysis

  • Calories: 331
  • Protein: 14g
  • Carbohydrates: 38g
  • Fibre: 3g
  • Total Fat: 13g
  • Sodium: 165mg
  • Phosphorus: 230mg
  • Potassium: 335mg

Renal and Diabetic Exchanges

1svg = 1protein, 1veg, 2 starch
If you have diabetes: 1 serving = 2 carb choices


200g chow mein noodles (par-cooked using package instructions)
1 leek shredded
1 1/3 c bean sprouts
6 shiitake mushrooms thinly sliced
12 raw tiger shrimp shelled and deveined
2 eggs beaten
2 tbsp oil for stir frying
3 tbsp mirin (rice cooking wine)
2 tbsp fresh cilantro leaves

Chilli oil
Sesame oil
2 scallions thinly sliced
2 tbsp pickled ginger (store bought)

View Modification Options

Modification Options

Variations: try rice noodles, udon noodles or rice for the starch!


1. Par-cook the noodles following instructions on package, strain and place in a bowl.
2. Add the leek, bean sprouts, mushrooms, shrimp and eggs to the noodles and mix well to combine.
3. Preheat a wok or large skillet over high heat, add a little oil and heat until very hot.
4. Add the noodle mixture and stir fry until golden and the shrimp have turned pink and are cooked through.
5. Add the mirin and cilantro and toss together.
6. Divide the noodles between four bowls, drizzle with chilli and sesame oils, sprinkle over the scallions and ginger.

Asian Noodle Stir Fry, 4.1 out of 5 based on 9 ratings


Reviewed on by

this looks very easy to make iam going to try it tomorrow but put left over chicken

Reviewed on by

Great, I hope it works out!