Description
A quick and delicious shrimp and vegetable stir-fry with noodles, perfect for a weeknight meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.
- Stir in the cooked noodles, soy sauce, oyster sauce, sesame oil, and red pepper flakes (if using). Toss everything together and cook for an additional 1-2 minutes until heated through.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
- For a spicier kick, add more red pepper flakes or a splash of sriracha.
- You can substitute the shrimp with chicken or tofu for a different protein option.
- Add any seasonal vegetables you have on hand for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg