Shrimp with Egg Noodles
Dive into the vibrant flavors of Asian-inspired cuisine with this irresistible Shrimp with Egg Noodles recipe! Featuring succulent shrimp, perfectly cooked egg noodles, and a medley of crisp vegetables like carrots and bell peppers, this dish is elevated by a luscious soy sauce and oyster sauce blend, enriched with aromatic garlic and ginger. The stir-fry technique ensures a quick and flavorful cooking process, while the cornstarch slurry creates a silky sauce that clings to every strand of noodle. Ready in just 35 minutes, this one-pan meal is perfect for busy weeknights, offering restaurant-quality taste in the comfort of your home. Serve piping hot and garnish with fresh scallions for a pop of color and extra flavor. Keywords: shrimp stir-fry, egg noodles recipe, Asian-inspired dinner, easy noodle recipes, quick shrimp dishes.
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Ingredients
- 500 grams large shrimp, peeled and deveined
- 300 grams egg noodles
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
- 3 stalks scallions, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1 cup chicken or vegetable stock
- 2 teaspoons cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, usually around 6-8 minutes. Drain, rinse with cold water, and set aside.
Step 2
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and chicken or vegetable stock. In another small bowl, dissolve the cornstarch in the water and set both aside.
Step 3
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the shrimp and season with a pinch of salt and black pepper. Cook for 2-3 minutes on each side until the shrimp are bright pink and cooked through. Remove the shrimp from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring frequently, and cook for 30 seconds until fragrant.
Step 5
Add the scallions, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Step 6
Return the cooked shrimp to the skillet and pour in the soy sauce mixture. Stir to coat all the ingredients evenly.
Step 7
Stir the cornstarch slurry (cornstarch and water mixture) before adding it to the skillet. Cook for 1-2 minutes, stirring continuously, until the sauce thickens.
Step 8
Add the cooked egg noodles to the skillet. Toss everything together, ensuring the noodles are coated in the sauce and the ingredients are evenly distributed.
Step 9
Taste and adjust seasoning with additional salt or pepper, if needed. Serve hot and garnish with extra scallions if desired.
Nutrition Facts
| Serving size | (1559.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1605.1 |
| Total Fat 63.6g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 28.6g | |
| Cholesterol 1032mg | 0% |
| Sodium 5362.7mg | 0% |
| Total Carbohydrate 121.4g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 16.3g | |
| Protein 144.4g | 0% |
| Vitamin D 0.3IU | 0% |
| Calcium 551.3mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2706.2mg | 0% |
Source of Calories