Stir-Fried Noodles with Shrimp and Carrots

Wok or large skillet; Pot; Spatula; Knife; Cutting board

10 minutes

30 minutes

Asian

Stir-Fried Noodles, Shrimp, Carrots, Asian Cuisine

Main Course

Stir Fry

Gluten Free (if using gluten free noodles)

1

200g dried egg noodles

2 tablespoons vegetable oil

1 clove garlic, minced

1 carrot, julienned

100g cooked shrimp, peeled and deveined

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 teaspoon sesame oil

Salt and pepper to taste

Bring a pot of water to a boil. Add the egg noodles and cook for 8-10 minutes until al dente. Drain the noodles and set aside.

Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and carrot and stir-fry for 2 minutes until fragrant.

Add the cooked shrimp to the wok and stir-fry for another minute until heated through.

Add the cooked noodles to the wok along with the soy sauce, oyster sauce, sesame oil, salt and pepper. Stir-fry for 3-4 minutes until everything is combined and heated through. Serve immediately.

Calories – 545 kcal, Protein – 24 g, Fat – 16 g, Carbohydrates – 66 g

This quick and easy stir-fried noodles with shrimp and carrots dish is perfect for busy weeknights! It’s packed with flavor from soy sauce, oyster sauce, sesame oil, garlic and carrots – all cooked together in just 30 minutes!

4

Mongolian cuisine features meat dishes such as buuz (steamed dumplings) and khorkhog (barbecued lamb).