5 from 30 votes
Shrimp Stir Fry with Noodles
This Shrimp Stir Fry with Noodles recipe features fresh or dried Hokkien-style noodles tossed with sautéed shrimp and a colorful mix of broccoli, bell pepper, carrot, and scallions. A savory sauce blending hoisin, soy, sesame oil, and chicken broth binds the ingredients together, delivering a balanced, flavorful stir-fry with tender-crisp vegetables and juicy shrimp.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
373 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 373
% 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.