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Olivia

Shrimp and Vegetable Stir-Fry with Noodles: A Quick Delight

A quick and delicious shrimp and vegetable stir-fry with noodles, perfect for a weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Cook the rice noodles according to package instructions, then drain and set aside.
  2. 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.
  3. Add the bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.
  5. 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.
  6. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 200mgSodium: 800mgFiber: 2gSugar: 4g

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.

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