- 1 pound fresh Chinese egg noodles
- 2 tablespoons olive oil
- 1/3 cup chopped onion
- 1 clove garlic, chopped
- 3/4 cup broccoli florets
- 1/2 cup chopped red bell pepper
- 2 cups cooked shrimp
- 1/2 cup sliced water chestnuts, drained
- 1/2 cup baby corn, drained
- 1/2 cup canned sliced bamboo shoots, drained
- 3 tablespoons oyster sauce
- 1 tablespoon red pepper flakes, or to taste
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
- Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
- Serve shrimp and vegetables over noodles.
03/29/2018
recipepes.com
Shrimp Stir Fry With Egg Noodles, recipe
PT15M
PT1H
5
455 calories
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