Description
A flavorful Chinese‑style stir‑fried noodle dish with shrimp and vegetables.
Ingredients
- 200 g egg noodles (or chow mein noodles)
- 300 g shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 garlic clove, minced
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- ½ cup snow peas or green beans
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- ½ tsp sugar
- salt and pepper to taste
- — Optional: chopped scallions for garnish
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon vegetable oil in a wok or large pan over medium‑high heat. Add shrimp and stir‑fry until just cooked (pink), about 1–2 minutes. Remove shrimp and set aside.
- Add the remaining 1 tablespoon oil to the wok, then add garlic and onion; stir for about 30 seconds until fragrant.
- Add carrot, cabbage, and snow peas (or green beans). Stir‑fry for 2–3 minutes until vegetables are crisp‑tender.
- Return shrimp to the pan. Add cooked noodles.
- Pour in soy sauce, oyster sauce (if using), sesame oil, and sugar. Toss everything together so sauce coats noodles, shrimp, and vegetables. Season with salt and pepper as needed.
- Cook another minute, stirring constantly, until everything is well combined and heated through.
- Garnish with chopped scallions if desired, and serve hot.
Notes
- You can substitute other proteins like chicken, pork, or tofu instead of shrimp.
- Use a mix of vegetables you like or have on hand (bell peppers, bean sprouts, mushrooms, etc.).
- To reduce sodium, use low‑sodium soy sauce and skip or reduce oyster sauce.
- Do not overcook shrimp — they become tough if overdone.
Nutrition
- Serving Size: 1 serving (approx one third of recipe)
- Calories: ≈ 500 kcal
- Sugar: ≈ 5 g
- Sodium: depends on sauces used
- Fat: ≈ 18 g
- Saturated Fat: ≈ 3 g
- Unsaturated Fat: ≈ 13 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 60 g
- Fiber: ≈ 4 g
- Protein: ≈ 25 g
- Cholesterol: ≈ 200 mg
