Quick and Easy Stir-Fried Noodles with Shrimp and Vegetables

Large pot, colander, large skillet or wok

10 minutes

30 minutes

Asian

Stir-Fried Noodles, Shrimp, Vegetables, Quick, Easy

Main Course

Stir-frying

Gluten Free (if using gluten free noodles)

1

150g dried egg noodles

2 tablespoons vegetable oil

1 clove garlic, minced

1 teaspoon grated ginger root

100g cooked shrimp, peeled and deveined

1 red bell pepper, cut into strips

1 carrot, cut into thin strips

2 tablespoons soy sauce

2 tablespoons oyster sauce

2 teaspoons sesame oil

Bring a large pot of water to a boil over high heat. Add the noodles and cook for 8-10 minutes until al dente. Drain the noodles in a colander and set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger root and cook for 1 minute until fragrant. Add the shrimp and cook for 3 minutes until lightly browned. Add the bell pepper strips and carrot strips to the pan and cook for an additional 3 minutes until tender.

Reduce the heat to low and add the cooked noodles to the pan along with the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined. Cook for an additional 2-3 minutes until heated through. Serve immediately.

Calories – 500 kcal; Protein – 25g; Fat – 10g; Carbohydrates – 70g; Fiber – 5g; Sodium – 400mg

This quick stir-fried noodles with shrimp and vegetables is a delicious Asian dish that can be prepared in just 30 minutes! It’s packed with protein from shrimp as well as plenty of vegetables for added nutrition! Enjoy this flavorful meal any night of the week!

5

Tibetan cuisine includes hearty dishes such as momos (dumplings) and thukpa (noodle soup).