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Shrimp Stir Fry With Noodles

Savory Shrimp Stir Fry With Noodles in 30 Minutes!

This Shrimp Stir Fry with Noodles is a quick, vibrant, and healthy alternative to takeout, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 10 ounces Fresh Hokkien Stir-Fry Noodles Can be swapped with dry lo mein noodles or spaghetti.
For the Sauce
  • 2 tablespoons Hoisin Sauce Brings sweetness and depth of flavor.
  • 2 tablespoons Reduced Sodium Soy Sauce Provides saltiness and umami.
  • 1 tablespoon Sesame Oil Can be replaced with olive oil.
  • 1 cup Reduced Sodium Chicken Broth Vegetable broth is a great vegetarian alternative.
  • 1 tablespoon Cornstarch Essential for thickening the sauce.
For the Stir Fry
  • 2 teaspoons Vegetable Oil Any cooking oil with a high smoke point can be used.
  • 1 pound Medium or Large Shrimp (peeled and deveined) Can be replaced with chicken or tofu.
  • 2 cups Broccoli (cut into small florets) Can substitute with snap peas or green beans.
  • 1 large Red Bell Pepper (thinly sliced) Any variety of sweet pepper works.
  • 1 cup Julienned or Shredded Carrots Can swap with zucchini ribbons or bell pepper.
  • 3 tablespoons Scallions (sliced) Chives work as a suitable replacement.
  • 3 cloves Garlic (minced) Can skip it for a milder taste.
Optional Garnish
  • 2 tablespoons Sliced scallions
  • 1 tablespoon Sesame seeds

Equipment

  • Wok
  • Colander
  • medium bowl
  • sauté pan

Method
 

Step-by-Step Instructions
  1. Prepare the Noodles: Cook the fresh Hokkien stir-fry noodles according to package directions in boiling water for 3-5 minutes. Drain and set aside.
  2. Whisk the Sauce: In a medium bowl, whisk together hoisin sauce, reduced sodium soy sauce, sesame oil, chicken broth, and cornstarch until smooth. Set aside one tablespoon of sauce for later.
  3. Cook the Shrimp: Heat 2 teaspoons of vegetable oil in a wok over medium-high heat. Sauté shrimp for about 2 minutes until opaque and pink. Transfer to a plate.
  4. Sauté the Broccoli: Add remaining oil to the pan, toss in broccoli florets, and stir-fry for 2 minutes. Add a splash of water, cover for 1 minute.
  5. Add the Bell Pepper and Carrots: Introduce red bell pepper and carrots, stir-fry for 3-4 minutes until crisp-tender.
  6. Incorporate Aromatics: Push vegetables to one side, add scallion whites and garlic, sauté for 30 seconds.
  7. Combine and Add Sauce: Recombine vegetables, pour in reserved sauce, and cook for another minute until thickened.
  8. Toss in Shrimp and Noodles: Add shrimp and noodles, toss for 1-2 minutes until thoroughly combined and heated.
  9. Garnish and Serve: Transfer to plates and garnish with scallions and sesame seeds. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 45mgCalcium: 50mgIron: 3mg

Notes

For a spicy kick, add red pepper flakes or Sriracha to your stir fry.

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