Best Shrimp Vegetable Noodle Stir Fry Recipes

SHRIMP AND VEGETABLE STIR-FRIED NOODLES

Shrimp and Vegetable Stir-Fried Noodles image

Provided by Anne Burrell

Time 25m

Yield 1 serving

Number Of Ingredients 11

Ingredients

Olive oil, for stir-frying
10 snow peas
1 clove garlic, finely chopped
One 1-inch piece ginger, finely chopped
1/2 carrot, sliced into thin rounds
1/2 bunch scallions, greens thinly sliced on the bias, whites thinly sliced
5 jumbo shrimp (16/20 count), peeled and deveined
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
4 ounces hand-pulled noodles or fresh Chinese egg noodles, blanched
1 tablespoon unsalted peanuts

Steps:

Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

SHRIMP-VEGETABLE NOODLE STIR-FRY

Shrimp-Vegetable Noodle Stir-Fry image

Put your wok to work, and dinner for four will be done in 25 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 stalk bok choy or 3 stalks baby bok choy
1 package (8 oz) lo mein noodles
5 teaspoons sesame oil
1 tablespoon canola oil
1 large onion, cut into 3/4-inch wedges (1 1/2 cups)
2 tablespoons grated gingerroot
1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1 1/2 cups fresh snow pea pods (6 oz), strings removed, cut diagonally in half
3/4 cup stir-fry sauce

Steps:

Remove leaves from bok choy; thinly slice leaves to make 2 1/2 cups. Cut bok choy stalk into 1-inch slices to make 1 1/2 cups. Set aside.
In 5-quart Dutch oven, cook noodles as directed on package. Drain, reserving 1/4 cup cooking water. Return noodles to Dutch oven. Add 3 teaspoons of the sesame oil; toss to coat. Cover to keep warm.
Meanwhile, in wok or 12-inch nonstick skillet, heat canola oil over high heat. Cook and stir onion, gingerroot and sliced bok choy in oil 1 minute. Add shrimp and pea pods; cook and stir 1 to 2 minutes or until shrimp start to turn pink.
Stir in bok choy leaves, stir-fry sauce and reserved cooking water. Heat to boiling; cook 1 to 2 minutes or until shrimp are pink and vegetables are crisp-tender. Stir in remaining 2 teaspoons sesame oil. Serve with noodles.

Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 205 mg, Fat 2 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Cup Noodles and 1 Cup Shrimp Mixture), Sodium 2130 mg, Sugar 15 g, TransFat 0 g