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Shrimp Stir Fry With Egg Noodles

This delicious shrimp and noodle stir-fry dish is colorful, easy to make, and will keep you wanting seconds. Enjoy!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine asian
Servings 6 people
Calories 2187.4 kcal

Equipment

  • 1 Large Pot For boiling noodles
  • 1 Large Skillet or Wok For stir-frying
  • 1 Colander For draining noodles
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 1 pound fresh Chinese egg noodles
  • 2 tablespoons olive oil
  • ⅓ cup chopped onion
  • 1 clove garlic chopped
  • ¾ cup broccoli florets
  • ½ cup chopped red bell pepper
  • 2 cups cooked shrimp
  • ½ cup sliced water chestnuts drained
  • ½ cup baby corn drained
  • ½ cup canned sliced bamboo shoots drained
  • 3 tablespoons oyster sauce
  • 1 tablespoon red pepper flakes or to taste

Instructions
 

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.
  • Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
  • Serve shrimp and vegetables over noodles.

Notes

While a large skillet works, a proper wok is ideal for stir-frying, offering superior heat distribution and efficient cooking. Avoid overcrowding the pan to prevent steaming. Ensure vegetables are cut uniformly for even cooking and aim for a crisp-tender texture. Add cooked shrimp towards the end of cooking as they heat quickly; overcooked shrimp become tough. For an enhanced flavor profile, consider adding a teaspoon of grated fresh ginger with the garlic. A dash of soy sauce and a few drops of toasted sesame oil can be drizzled in at the very end for extra depth and aroma.