Herb Stir Fried Shrimp with Vegetables and Egg Noodles
Transport your taste buds to culinary bliss with this vibrant and flavorful Herb Stir-Fried Shrimp with Vegetables and Egg Noodles. Perfect for weeknight dinners, this quick and easy recipe comes together in just 30 minutes, combining tender, juicy shrimp with crisp red bell peppers, carrots, and sugar snap peas in a savory soy and oyster sauce. Fresh cilantro and basil elevate the dish with their aromatic herbs, while a hint of sesame oil adds depth and nuttiness. Tossed with perfectly cooked egg noodles and seasoned with fragrant garlic and ginger, this stir-fry delivers a restaurant-quality meal that’s loaded with fresh ingredients and irresistible flavor. Serve it piping hot for a colorful, protein-packed dish that’s as satisfying as it is visually stunning.
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Recipe Information
Ingredients
- 450 g large shrimp, peeled and deveined
- 300 g egg noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 red bell pepper, sliced into strips
- 1 carrot, julienned
- 150 g sugar snap peas
- 3 scallions, chopped
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh basil leaves
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of water to a boil. Cook the egg noodles according to the package instructions until al dente, then drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Season the shrimp with salt and black pepper, then add them to the hot oil. Sear the shrimp for 2 minutes per side, or until pink and slightly curled. Remove the shrimp from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and ginger, cooking for 30 seconds or until fragrant.
Increase the heat to high and add the red bell pepper, carrot, and sugar snap peas. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Return the cooked shrimp to the wok, along with the scallions.
In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Pour the sauce mixture into the wok and toss everything to coat evenly.
Add the cooked egg noodles to the wok and stir-fry for another 2 minutes, ensuring the noodles are heated through and coated in the sauce.
Remove the wok from heat and stir in the chopped cilantro and basil leaves for a burst of fresh herb flavor.
Serve immediately, garnished with additional herbs if desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
