Stir-Fried Noodles and Shrimp (Print Version)
# Ingredients:
01 -
225g Chinese egg noodles or rice noodles
02 -
450g shrimp, peeled and deveined
03 -
2 tablespoons vegetable oil
04 -
3 cloves garlic, minced
05 -
1 tablespoon ginger, grated
06 -
1 carrot, julienned
07 -
1 red bell pepper, sliced
08 -
2 cups napa cabbage or bok choy, chopped
09 -
1 cup bean sprouts
10 -
3 green onions, sliced diagonally
→ Sauce
11 -
3 tablespoons soy sauce
12 -
1 tablespoon oyster sauce
13 -
1 teaspoon sesame oil
14 -
1 tablespoon rice vinegar
15 -
1 teaspoon sugar
16 -
1/4 teaspoon white pepper
# Instructions:
01 -
Cook the noodles according to package instructions until al dente. Drain, rinse under cold water, and set aside.
02 -
Mix all sauce ingredients in a small bowl and set aside.
03 -
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add shrimp and cook for 1-2 minutes until they turn pink and are almost cooked through. Remove and set aside.
04 -
Add the remaining oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
05 -
Add carrots and bell peppers, stir-fry for 2 minutes. Then add cabbage or bok choy and continue cooking for another minute.
06 -
Add the cooked noodles to the wok, pour the sauce over, and toss everything together.
07 -
Return the shrimp to the wok, add bean sprouts and green onions. Stir-fry for another minute until everything is well combined and heated through.
08 -
Serve hot, garnished with additional green onions if desired.