Shrimp Stir Fry with Noodles

Name: Shrimp Stir Fry with Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 14.2 ounces fresh Hokkien stir-fry noodles (or 8 oz dry lo mein noodles or spaghetti) ** see note; 3 tablespoons hoisin sauce; 2 tablespoons reduced sodium soy sauce; 1 ½ teaspoons sesame oil; ¼ cup reduced sodium chicken broth; 1 teaspoon cornstarch; 4 teaspoons vegetable oil; 1 pound medium or large shrimp; 2 cups broccoli; 1 red bell pepper; ½ cup julienned or shredded carrots; 2 scallions, sliced; 2 cloves garlic; Optional garnish: sliced scallions and sesame seeds

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
373 kcal
Course
Main Course
Cuisine
Asian

Shrimp Stir Fry with Noodles

Kaitlin Farley

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This tasty Shrimp Stir Fry with Noodles features succulent shrimp, colorful veggies, and comforting noodles, all coated in a delicious sweet and savory sauce. This easy recipe is a one-pan dish that's better than take out and can be made in just 30 minutes!

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Ingredients

Servings

14.2 ounces fresh Hokkien stir-fry noodles (or 8 oz dry lo mein noodles or spaghetti) ** see note
3 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 ½ teaspoons sesame oil
¼ cup reduced sodium chicken broth
1 teaspoon cornstarch
4 teaspoons vegetable oil divided use
1 pound medium or large shrimp, peeled and deveined
2 cups broccoli cut into small florets
1 red bell pepper thinly sliced
½ cup julienned or shredded carrots
2 scallions, sliced, white and green parts separated
2 cloves garlic minced
Optional garnish: sliced scallions and sesame seeds

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Instructions

Heat the noodles according to package directions. If using dried noodles, cook them according to package directions. Drain and set aside.
Whisk the hoisin sauce, soy sauce, sesame oil, chicken broth, and cornstarch together in a bowl. Mix 1 tablespoon of the sauce with the shrimp in a bowl. Set the rest of the sauce aside .
Heat 2 teaspoons of oil in a wok or large sauté pan over medium high heat. Add the shrimp and cook until they just turn opaque, about 2 minutes. Transfer shrimp to a plate.
Pour the remaining 2 teaspoons oil into the pan and add the broccoli. Cook, stirring constantly, until broccoli starts to get charred around the edges, about 2 minutes. Add 2 tablespoons of water to the pan and cook another 2 minutes until the broccoli starts to soften and water evaporates. Add the bell pepper and carrots and sauté 3-4 minutes, stirring often, until they are crisp tender.
Remove the vegetables or push them to the side of the pan and add the remaining 2 teaspoons oil. Add the scallion whites and garlic. Cook for 30 seconds until fragrant.
Add the vegetables back to the pan and stir to combine. Pour the remaining sauce into the pan and cook for 1 minute. Then add the shrimp and cooked noodles to the pan and toss until everything is coated with the sauce and heated through. Sprinkle with scallion greens and sesame seeds. Serve immediately.

Notes

hokkien noodles
** Use fresh Chinese egg noodles if you can find them. You can get them at Asian grocery stores. Otherwise, I often use these hokkien noodles from my local grocery store that are already cooked and just need to be heated. You can use different types of noodles like lo mein noodles, soba noodles, rice noodles, udon noodles, ramen noodles, or even spaghetti. For a low carb dish, you can use zucchini noodles.
Once you start cooking, this dish comes together very quickly so make sure you prep all of your ingredients first.
You can use whatever vegetables you like in this dish but keep in mind that veggies that take a longer time to cook like broccoli or eggplant should go into the pan first followed by veggies that cook quickly like snow peas or spinach.
This recipe is very flavorful but not spicy. You can add some red pepper flakes or Sriracha for some extra heat.

Nutrition Information

Show Details

Serving 1 portion Calories 373kcal (19%) Carbohydrates 47g (16%) Protein 24g (48%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Trans Fat 0.04g Cholesterol 143mg (48%) Sodium 1328mg (55%) Potassium 459mg (13%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 4143IU (83%) Vitamin C 80mg (89%) Calcium 103mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 373 kcal

% Daily Value*

Serving	1 portion
Calories	373kcal	19%
Carbohydrates	47g	16%
Protein	24g	48%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	2g	10%
Trans Fat	0.04g	2%
Cholesterol	143mg	48%
Sodium	1328mg	55%
Potassium	459mg	10%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	4143IU	83%
Vitamin C	80mg	89%
Calcium	103mg	10%
Iron	3mg	17%