Name: Shrimp Veggie Noodle Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz rice noodle; 1 lb shrimp; 2 cup broccoli; 2 carrot; 2 bell pepper; 1 cup green peas; 3 garlic clove; 1 inch ginger; 4 fresh chives; 3 tablespoon vegetable oil; 1/4 cup soy sauce; 2 tablespoon oyster sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 teaspoon cornstarch; 1/4 cup vegetable broth; 1/2 teaspoon red pepper flakes; 1 lime

Recipe details

Dinner

25min

4 servings

0 Reviews

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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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