Shrimp Stir-Fry with Noodles (Nut-Free)

Ingredients

• about 450 g Shrimp (peeled and deveined)
• about 340 g Egg noodles
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Brown sugar
• 1 tsp Ginger
• 2 cloves Garlic
• 1 cup Broccoli
• 1 cup Carrots
• 1 cup Bell pepper
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 340 g egg noodles in a large pot of boiling water until they are tender, about 8-10 minutes. Drain the noodles and set them aside.
2. 2While the noodles cook, prepare the sauce. In a medium bowl, whisk together the 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp ginger, and 2 minced cloves of garlic until well combined.
3. 3Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until the oil is shimmering, about 204.4°C (200°C).
4. 4Add the about 450 g shrimp to the hot wok and stir-fry for 2-3 minutes, or until the shrimp turn pink and reach an internal temperature of 63°C. Remove the shrimp from the wok and set aside.
5. 5Add the 1 cup broccoli, 1 cup carrots, and 1 cup bell pepper to the hot wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
6. 6Return the cooked shrimp to the wok with the vegetables. Pour the prepared sauce over the shrimp and vegetables and toss to coat everything evenly. Cook for 1 minute more.
7. 7Add the drained about 340 g egg noodles to the wok. Toss everything together until the noodles are heated through and coated with the sauce, about 1-2 minutes.
8. 8Stir in the 1 tsp sesame oil. Serve the shrimp stir-fry with noodles immediately.

Related Guides