Recipe details
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Shrimp Veggie Noodle Stir Fry
25min
4 servings
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This vibrant stir fry combines succulent shrimp with crisp, colorful vegetables and tender noodles in a savory Asian-inspired sauce. Ready in just 25 minutes, this quick one-pan meal delivers a perfect balance of seafood protein and fresh vegetables. The aromatic garlic-ginger sauce coats every strand of noodle, creating a restaurant-quality dish that's both satisfying and nutritious for a weeknight dinner or special occasion.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
5 g
7 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Shellfish
Soy
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Noodles
Soak rice noodles in hot water according to package instructions until just tender. Drain and set aside.
Prepare the Shrimp
Peel and devein shrimp, leaving tails on if desired.
Prepare the Broccoli
Cut broccoli into small florets.
Prepare the Carrots
Peel carrots and cut into thin matchsticks.
Prepare the Bell Peppers
Remove seeds and stems from bell peppers and slice into thin strips.
Prepare the Garlic
Peel and mince garlic cloves.
Prepare the Ginger
Peel and mince fresh ginger.
Prepare the Green Onions
Wash green onions and slice diagonally, separating white and green parts.
Prepare the Lime
Cut lime in half and squeeze to extract juice.
Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, lime juice, and vegetable broth until smooth.
Cook the Shrimp
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add shrimp and stir-fry until pink and just cooked through, about 2-3 minutes.
Remove Shrimp
Transfer cooked shrimp to a plate and set aside.
Cook Hard Vegetables
Add another tablespoon of oil to the wok. Add broccoli and carrots, stir-frying for 2-3 minutes until they begin to soften.
Add Softer Vegetables
Add bell peppers, snow peas, and white parts of green onions to the wok. Stir-fry for 1-2 minutes.
Add Aromatics
Add minced garlic and ginger to the vegetables and stir-fry for 30 seconds until fragrant.
Add Noodles
Add the soaked and drained rice noodles to the wok and toss to combine with the vegetables.
Return Shrimp to Wok
Add the cooked shrimp back to the wok.
Add Sauce
Pour the sauce over the noodle mixture and toss continuously until everything is well coated and the sauce thickens, about 1-2 minutes.
Add Red Pepper Flakes
Sprinkle red pepper flakes over the stir fry and toss to incorporate.
Garnish
Sprinkle with the green parts of the green onions.
Serve
Serve immediately while hot.
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