Shrimp with Egg Noodles
Dive into the vibrant flavors of Asian-inspired cuisine with this irresistible Shrimp with Egg Noodles recipe! Featuring succulent shrimp, perfectly cooked egg noodles, and a medley of crisp vegetables like carrots and bell peppers, this dish is elevated by a luscious soy sauce and oyster sauce blend, enriched with aromatic garlic and ginger. The stir-fry technique ensures a quick and flavorful cooking process, while the cornstarch slurry creates a silky sauce that clings to every strand of noodle. Ready in just 35 minutes, this one-pan meal is perfect for busy weeknights, offering restaurant-quality taste in the comfort of your home. Serve piping hot and garnish with fresh scallions for a pop of color and extra flavor. Keywords: shrimp stir-fry, egg noodles recipe, Asian-inspired dinner, easy noodle recipes, quick shrimp dishes.
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 300 grams egg noodles
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
- 3 stalks scallions, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1 cup chicken or vegetable stock
- 2 teaspoons cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, usually around 6-8 minutes. Drain, rinse with cold water, and set aside.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and chicken or vegetable stock. In another small bowl, dissolve the cornstarch in the water and set both aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the shrimp and season with a pinch of salt and black pepper. Cook for 2-3 minutes on each side until the shrimp are bright pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring frequently, and cook for 30 seconds until fragrant.
Add the scallions, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked shrimp to the skillet and pour in the soy sauce mixture. Stir to coat all the ingredients evenly.
Stir the cornstarch slurry (cornstarch and water mixture) before adding it to the skillet. Cook for 1-2 minutes, stirring continuously, until the sauce thickens.
Add the cooked egg noodles to the skillet. Toss everything together, ensuring the noodles are coated in the sauce and the ingredients are evenly distributed.
Taste and adjust seasoning with additional salt or pepper, if needed. Serve hot and garnish with extra scallions if desired.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 699 mg | 15% | |
*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.
