Stir-Fried Noodles with Vegetables and Shrimp
Elevate your weeknight dinner game with this vibrant and flavorful recipe for Stir-Fried Noodles with Vegetables and Shrimp! Perfectly cooked egg noodles are tossed with tender shrimp, crisp julienned carrots, sweet red bell peppers, and nutrient-packed broccoli, all infused with the savory goodness of soy sauce, oyster sauce, and aromatic sesame oil. The addition of fresh garlic and grated ginger brings a zesty kick, while green onions and sesame seeds offer a contrasting crunch and visual appeal. This quick and easy stir-fry is ready in just 35 minutes, making it ideal for busy nights without compromising on taste or nutrition. Serve it with lime wedges for a refreshing citrus twist that elevates each bite. Packed with vibrant colors, bold flavors, and wholesome ingredients, this dish is a deliciously satisfying one-pan meal that will quickly become a weeknight favorite!
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Recipe Information
Ingredients
- 250 grams egg noodles
- 300 grams raw shrimp, peeled and deveined
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 150 grams broccoli florets
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 1 whole lime, wedges for serving
Instructions
Cook the egg noodles according to package instructions until just al dente, then drain and rinse with cold water to stop the cooking process. Set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes until they turn pink and are 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 grated ginger, stirring frequently for about 30 seconds until fragrant.
Add the julienned carrot, sliced red bell pepper, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet, and add the cooked noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together to combine, and cook for another 2-3 minutes, ensuring the noodles are well-coated with the sauces.
Add the chopped green onions and sesame seeds to the skillet, tossing briefly to mix well.
Remove from heat and serve immediately with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 511 mg | 11% | |
*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.
