Lightning-Fast Shrimp and Chicken Noodle Stir Fry
Lightning-Fast Shrimp and Chicken Noodle Stir Fry
Ingredients
- 1 pound boneless, skinless chicken breast, sliced into 1/4-inch strips
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, minced
- 16 ounces pre-cooked stir-fry noodles
- 2 cups broccoli florets, small
- 1 carrot, julienned
- 1/2 cup spring onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
Instructions
- 1
Heat a large wok or a 12-inch skillet over high heat until smoking. Add the vegetable oil, swirling to coat the pan.
⏱️ 1 min
- 2
Add the sliced chicken breast to the hot wok and stir-fry for 1 minute until lightly browned.
⏱️ 1 min
- 3
Immediately add the peeled shrimp to the wok with the chicken. Continue to stir-fry for another 1 minute, until the shrimp just begin to turn pink.
⏱️ 1 min
- 4
Add the minced garlic and minced ginger to the wok. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the pre-cooked noodles, broccoli florets, julienned carrot, and chopped spring onion to the wok. Toss everything together to combine.
⏱️ 1 min
- 6
Pour in the soy sauce and oyster sauce. Drizzle with sesame oil and sprinkle with white pepper. Stir-fry vigorously for 1 to 2 minutes, ensuring all ingredients are well combined and heated through, and the chicken and shrimp are fully cooked.
⏱️ 2 min
- 7
Serve the lightning-fast shrimp and chicken noodle stir fry immediately.
Kitchen Tools
Nutrition Facts (per serving)
Lightning-Fast Shrimp and Chicken Noodle Stir Fry
- 1 pound boneless, skinless chicken breast, sliced into 1/4-inch strips
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, minced
- 16 ounces pre-cooked stir-fry noodles
- 2 cups broccoli florets, small
- 1 carrot, julienned
- 1/2 cup spring onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
Instructions
- 1
Heat a large wok or a 12-inch skillet over high heat until smoking. Add the vegetable oil, swirling to coat the pan.
⏱️ 1 min - 2
Add the sliced chicken breast to the hot wok and stir-fry for 1 minute until lightly browned.
⏱️ 1 min - 3
Immediately add the peeled shrimp to the wok with the chicken. Continue to stir-fry for another 1 minute, until the shrimp just begin to turn pink.
⏱️ 1 min - 4
Add the minced garlic and minced ginger to the wok. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the pre-cooked noodles, broccoli florets, julienned carrot, and chopped spring onion to the wok. Toss everything together to combine.
⏱️ 1 min - 6
Pour in the soy sauce and oyster sauce. Drizzle with sesame oil and sprinkle with white pepper. Stir-fry vigorously for 1 to 2 minutes, ensuring all ingredients are well combined and heated through, and the chicken and shrimp are fully cooked.
⏱️ 2 min - 7
Serve the lightning-fast shrimp and chicken noodle stir fry immediately.