Description
A quick and satisfying high-protein shrimp stir fry with noodles, crisp vegetables, and a savory sauce, ready in just 25 minutes.
Ingredients
- 250 g shrimp, peeled and deveined
- 200 g noodles (egg noodles or rice noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the shrimp, season lightly with salt and pepper, and cook for 2–3 minutes until pink. Remove from the pan and set aside.
- In the same pan, add the garlic and ginger and stir quickly until fragrant.
- Add the bell peppers, broccoli, and carrot. Stir-fry for 4–5 minutes until tender-crisp.
- Return the shrimp to the pan and add the cooked noodles.
- Pour in the soy sauce, oyster sauce, sesame oil, and chili flakes. Toss everything well to combine.
- Add the cornstarch slurry and stir for 1–2 minutes until the sauce thickens.
- Finish with sliced green onions, toss again, and serve immediately.
Notes
- Use thawed and well-dried frozen shrimp if fresh shrimp is not available.
- Do not overcook the shrimp to keep them tender and juicy.
- Egg noodles or rice noodles both work well in this recipe.
- For a gluten-free version, use tamari and certified gluten-free noodles.
- You can swap shrimp with chicken or tofu for variation.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan with a splash of water or soy sauce to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 185 mg
