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a bowl served with shrimp noodle stir fry, another bowl on the top left corner and a small bowl with more sesame seeds on the top right corner

Shrimp Noodle Stir Fry

AuthorRita
Asian-inspired shrimp noodle stir fry that is easy to make, loaded with veggies, and ready in less than 30 minutes.
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Prep Time10 minutes
Cook Time15 minutes
Servings3 servings

Ingredients  

  • 8 oz noodles 225 g
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 12 oz raw peeled, and deveined shrimp (350 g)
  • 1 pinch salt
  • 1 pinch black pepper
  • 3 garlic cloves minced
  • 1 small piece of ginger minced
  • 2 spring onions chopped
  • 1 onion sliced
  • 4 oz broccoli florets 100 g
  • 4 oz carrot julienned (100 g)
  • 1 tbsp sesame seeds optional

Instructions 

  1. Cook the noodles according to package instructions. Drain and rinse with cold water. Set aside.
  2. Mix the oyster sauce and soy sauce in a small bowl and set aside.
  3. Next, prepare all the vegetables and set them aside.
  4. Heat a large pan over medium-high heat with a drizzle of oil.
  5. When hot, add the shrimp, season with salt and pepper, and stir-fry for 5 minutes or until cooked. Remove the cooked shrimp to a plate and set aside.
  6. Then, add the garlic, spring onions, and ginger and saute for 1 minute.
  7. Next, add the onion and saute until soft.
  8. Then, add the broccoli florets, carrot and cook for 5 minutes or until tender. Frequently stir to prevent burning.
  9. Next, add noodles followed by the sauce mixture and stir continuously to combine everything.
  10. Finally, add the shrimp, sesame seeds, and more spring onions to garnish. Serve immediately.

Notes

Prepare all the vegetables ahead: This dish comes out very quickly once you start the stir-frying process. Ensure you prepare all the veggies ahead, so they're ready to go when you need to throw them into the wok and prevent them from burning.
Cut the veggies into different shapes: Cutting the vegetables into different shapes adds texture to the dish.
Don't overcook the veggies: You want your veggies tender but still crispy. Keep an eye on it, and don't let them overcook.
Use a large wook to get the best results: If you use a pan that is too small, it won't be easy to toss all the ingredients together, and your vegetables won't cook as quickly as if you were stir-frying them on a larger one.