Shrimp Stir Fry with Noodles
User Reviews
5
-
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
Description
The Shrimp Stir Fry with Noodles combines cooked hokkien or similar noodles with shrimp marinated briefly in a blend of hoisin sauce, soy sauce, sesame oil, and chicken broth thickened by cornstarch. The shrimp cook quickly until opaque, then are set aside. Vegetables including broccoli, bell pepper, carrot, and scallions are stir-fried over high heat to retain some crunch and develop slight charring on the broccoli. The sauce ingredients are then added back to the pan to coat the noodles, shrimp, and vegetables, creating a cohesive dish rich in umami with a hint of sweetness from the hoisin.
The meal has a satisfying combination of textures: tender noodles, crisp-tender vegetables, and plump shrimp. It offers a homemade take on an Asian-inspired stir fry using accessible ingredients. This dish can work well for a balanced lunch or dinner.
Prep all ingredients before cooking because the stir-fry steps happen quickly. Use fresh Chinese egg noodles if possible; frozen or dry noodles can substitute. Vegetables should be added to the pan according to their cooking times to achieve the right texture. Adjust sauce seasoning or add chili flakes for extra heat if desired.
Ingredients
- 14.2 ounces hokkien noodles fresh; or 8 oz dry lo mein noodles or spaghetti
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce reduced sodium
- 1 ½ teaspoons sesame oil
- ¼ cup chicken broth reduced sodium
- 1 teaspoon cornstarch
- 4 teaspoons vegetable oil divided use
- 1 pound Shrimp peeled and deveined, medium or large size
- 2 cups broccoli cut into small florets
- 1 red bell pepper thinly sliced
- ½ cup carrot julienned or shredded
- 2 scallions white and green parts separated, sliced
- 2 cloves garlic minced
- scallions sliced; optional garnish
- sesame seeds sliced; optional garnish
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
- Use fresh Chinese egg noodles (Hokkien) if available, or substitute with lo mein, soba, rice noodles, udon, ramen, or spaghetti.
- Prepare all ingredients before cooking as the stir-fry process is fast.
- Add longer-cooking vegetables like broccoli first, then quicker-cooking ones like bell pepper for optimal texture.
- This recipe is flavorful without heat; add red pepper flakes or Sriracha to taste if you prefer spice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
