Shrimp Noodles Stir Fry
Shrimp Noodles Stir Fry
Ingredients
For the Noodles
- 200 g dried egg noodles
- as needed water, for boiling
- 1 teaspoon sesame oil, for tossing after cooking
For the Shrimp
- 300 g raw shrimp, peeled and deveined
- 1 teaspoon cornstarch, for marinating
- 1 pinch salt
- 1 pinch black pepper
For the Vegetables
- 1 1/2 tablespoons vegetable oil, or other high-heat oil, for stir-frying
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 onion, medium, thinly sliced
- 1 red bell pepper, medium, sliced into strips
- 1 carrot, medium, julienned
- 1 cup broccoli florets
- 100 g baby spinach
For the Stir-Fry Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water, or chicken broth
For Garnish (Optional)
- 2 stalks green onions, chopped
- 1/2 teaspoon chili flakes
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the dried egg noodles and cook according to package instructions, typically for 3 to 5 minutes, until they are al dente. Immediately drain the noodles in a colander and rinse thoroughly under cold water to stop the cooking process and prevent them from sticking together. Toss the drained noodles with 1 teaspoon of sesame oil to keep them separated. Set aside.
⏱️ 8 min
- 2
In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, cornstarch, and water (or chicken broth). Whisk all ingredients together until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
⏱️ 2 min
- 3
In a medium bowl, lightly season the peeled and deveined raw shrimp with a pinch of salt and a pinch of black pepper. Add 1 teaspoon of cornstarch and toss gently to coat the shrimp evenly. This step helps to tenderize the shrimp and create a light crust when cooked.
⏱️ 2 min
- 4
Heat a large wok or a large, heavy-bottomed skillet over high heat until it just begins to smoke. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the marinated shrimp in a single layer. Stir-fry for 1 to 2 minutes per side, tossing occasionally, until the shrimp turn opaque pink and are cooked through. Avoid overcrowding the pan; cook the shrimp in batches if necessary. Remove the cooked shrimp from the wok and set aside on a clean plate.
⏱️ 4 min
- 5
Add another 1/2 tablespoon of vegetable oil to the hot wok if needed. Add the minced garlic and grated fresh ginger. Stir-fry for approximately 30 seconds until the aromatics are fragrant, taking care not to burn the garlic.
⏱️ 1 min
- 6
Add the thinly sliced onion, sliced red bell pepper, julienned carrot, and broccoli florets to the wok. Stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender.
⏱️ 3 min
- 7
Add the baby spinach to the wok and stir-fry for 1 minute, or until it wilts.
⏱️ 1 min
- 8
Return the cooked shrimp to the wok with the vegetables. Add the cooked noodles and pour the prepared stir-fry sauce over everything. Toss continuously for 1 to 2 minutes, ensuring all ingredients are well combined and coated with the sauce, and the sauce has thickened slightly.
⏱️ 2 min
- 9
Serve immediately, garnished with chopped green onions and chili flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Noodles Stir Fry
For the Noodles
- 200 g dried egg noodles
- as needed water, for boiling
- 1 teaspoon sesame oil, for tossing after cooking
For the Shrimp
- 300 g raw shrimp, peeled and deveined
- 1 teaspoon cornstarch, for marinating
- 1 pinch salt
- 1 pinch black pepper
For the Vegetables
- 1 1/2 tablespoons vegetable oil, or other high-heat oil, for stir-frying
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 onion, medium, thinly sliced
- 1 red bell pepper, medium, sliced into strips
- 1 carrot, medium, julienned
- 1 cup broccoli florets
- 100 g baby spinach
For the Stir-Fry Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water, or chicken broth
For Garnish (Optional)
- 2 stalks green onions, chopped
- 1/2 teaspoon chili flakes
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the dried egg noodles and cook according to package instructions, typically for 3 to 5 minutes, until they are al dente. Immediately drain the noodles in a colander and rinse thoroughly under cold water to stop the cooking process and prevent them from sticking together. Toss the drained noodles with 1 teaspoon of sesame oil to keep them separated. Set aside.
⏱️ 8 min - 2
In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, cornstarch, and water (or chicken broth). Whisk all ingredients together until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
⏱️ 2 min - 3
In a medium bowl, lightly season the peeled and deveined raw shrimp with a pinch of salt and a pinch of black pepper. Add 1 teaspoon of cornstarch and toss gently to coat the shrimp evenly. This step helps to tenderize the shrimp and create a light crust when cooked.
⏱️ 2 min - 4
Heat a large wok or a large, heavy-bottomed skillet over high heat until it just begins to smoke. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, add the marinated shrimp in a single layer. Stir-fry for 1 to 2 minutes per side, tossing occasionally, until the shrimp turn opaque pink and are cooked through. Avoid overcrowding the pan; cook the shrimp in batches if necessary. Remove the cooked shrimp from the wok and set aside on a clean plate.
⏱️ 4 min - 5
Add another 1/2 tablespoon of vegetable oil to the hot wok if needed. Add the minced garlic and grated fresh ginger. Stir-fry for approximately 30 seconds until the aromatics are fragrant, taking care not to burn the garlic.
⏱️ 1 min - 6
Add the thinly sliced onion, sliced red bell pepper, julienned carrot, and broccoli florets to the wok. Stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender.
⏱️ 3 min - 7
Add the baby spinach to the wok and stir-fry for 1 minute, or until it wilts.
⏱️ 1 min - 8
Return the cooked shrimp to the wok with the vegetables. Add the cooked noodles and pour the prepared stir-fry sauce over everything. Toss continuously for 1 to 2 minutes, ensuring all ingredients are well combined and coated with the sauce, and the sauce has thickened slightly.
⏱️ 2 min - 9
Serve immediately, garnished with chopped green onions and chili flakes, if desired.
⏱️ 1 min