A quick and flavorful shrimp stir fry with noodles, perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir Fry
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
8 ounces of rice noodles
1 pound of large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 bell pepper, sliced
1 cup snap peas
1 cup broccoli florets
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon red pepper flakes (optional)
2 green onions, sliced
Sesame seeds for garnish
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the bell pepper, snap peas, and broccoli. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the shrimp to the skillet. Add the cooked noodles, soy sauce, oyster sauce, sesame oil, and red pepper flakes (if using). Toss everything together and cook for an additional 2-3 minutes until heated through.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
For added flavor, marinate the shrimp in soy sauce and ginger for 15 minutes before cooking.
Substitute the shrimp with chicken or tofu for a different protein option, adjusting cooking times as needed.