Quick Shrimp Stir-Fry Noodles
Quick Shrimp Stir-Fry Noodles
Ingredients
For the Stir-Fry
- 8 ounces dried ramen noodles, without seasoning packets
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 cups broccoli florets
- 1 carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- 2 green onions, sliced, for garnish
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
Cook the ramen noodles according to package directions, omitting the seasoning packets. Drain well and set aside.
⏱️ 5 min
- 2
While the noodles cook, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water until smooth. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of sesame oil to the skillet. Add the broccoli florets and carrots and stir-fry for 3-4 minutes, until slightly tender-crisp. Add the red bell pepper, minced garlic, and grated ginger. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 6 min
- 5
Return the cooked shrimp to the skillet with the vegetables. Add the cooked and drained ramen noodles. Pour the prepared sauce over everything.
⏱️ 3 min
- 6
Toss everything together to coat evenly with the sauce and heat through, about 1-2 minutes. Serve immediately, garnished with sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Shrimp Stir-Fry Noodles
For the Stir-Fry
- 8 ounces dried ramen noodles, without seasoning packets
- 1 pound large shrimp, peeled, deveined, tails on or off
- 2 cups broccoli florets
- 1 carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- 2 green onions, sliced, for garnish
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
Cook the ramen noodles according to package directions, omitting the seasoning packets. Drain well and set aside.
⏱️ 5 min - 2
While the noodles cook, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water until smooth. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of sesame oil to the skillet. Add the broccoli florets and carrots and stir-fry for 3-4 minutes, until slightly tender-crisp. Add the red bell pepper, minced garlic, and grated ginger. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 6 min - 5
Return the cooked shrimp to the skillet with the vegetables. Add the cooked and drained ramen noodles. Pour the prepared sauce over everything.
⏱️ 3 min - 6
Toss everything together to coat evenly with the sauce and heat through, about 1-2 minutes. Serve immediately, garnished with sliced green onions.
⏱️ 2 min