1/4 pound uncooked small shrimp, peeled and deveined
1 teaspoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1 egg, beaten
1-1/2 cups coleslaw mix
2 green onions, thinly sliced
3 tablespoons rice vinegar
2 tablespoons sugar
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon fish sauce or additional reduced-sodium soy sauce
1 to 2 teaspoons chili garlic sauce
1 tablespoon chopped salted peanuts
Chopped fresh cilantro leaves
Cook noodles according to package directions.
In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.
Return shrimp to the pan; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.