Stir-Fried Noodles With Shrimp And Vegetables
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A versatile stir-fried noodle dish with shrimp and vegetables, featuring a savory soy-ginger-garlic sauce. Customize with your favorite protein and greens.
Ingredients
- 340 g dried Chinese noodles
- 227 g raw shrimp peeled and deveined
- 4.93 ml soy sauce
- 9.86 ml cornstarch
- 118 ml water
- 29.6 ml soy sauce
- 4.93 ml fresh ginger minced
- 1 green onion finely chopped
- 1 garlic minced
- 1 vegetable oil
- 1 green onion cut into 2-inch segments
- 0.5 medium carrot julienned
- roughly chopped greens
- 2.46 ml sesame oil
- Kosher salt
Nutrition (per serving, estimated)
Estimated based off 14 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 272 mg
- Iron: 6.36 mg
- Magnesium: 98.3 mg
- Phosphorus: 379 mg
- Potassium: 662 mg
- Zinc: 2.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 340 g dried Chinese noodles
- 4.93 ml soy sauce
- 9.86 ml cornstarch
- 118 ml water
- 29.6 ml soy sauce
- 1 vegetable oil
- roughly chopped greens
- 2.46 ml sesame oil
- Kosher salt
Prepare
- 227 g raw shrimp, peeled and deveined
- Mince 4.93 ml fresh ginger
- 1 green onion, finely chopped
- Mince 1 garlic
- 1 green onion, cut into 2-inch segments
- Julienne 0.5 medium carrot
Let's Cook
-
Step 1.
Bring a large pot of water to a boil over high heat. Add the dried Chinese noodles and cook for 9 to 11 minutes, until soft but not mushy on the outside with a slight chew inside. Cooking time depends on noodle thickness; do not salt the water.
-
Step 2.
While the noodles cook, in a small bowl, combine the shrimp with 1 teaspoon soy sauce and mix well. Add 2 teaspoons cornstarch and mix again. Set aside.
-
Step 3.
In another small bowl, make the sauce: stir together ½ cup water, 2 tablespoons soy sauce, 1 teaspoon minced ginger, 1 finely chopped green onion, and 1 minced garlic clove. Set aside.
-
Step 4.
Drain the cooked noodles. If not using within 5 minutes, toss with 1 tablespoon vegetable oil to prevent sticking.
-
Step 5.
Preheat a wok over high heat until wisps of smoke rise. Add 1 tablespoon vegetable oil and heat until shimmering. Add the shrimp in a single layer and sear for 30 to 40 seconds until they begin to turn pink. Flip and sear another 30 to 40 seconds. Transfer shrimp to a bowl; scrape out any charred bits from the wok.
-
Step 6.
Return the wok to high heat. Add the remaining 1 teaspoon vegetable oil, then immediately add the 2-inch green onion segments and stir for about 5 seconds until fragrant. Add the julienned carrot and stir a few seconds. Add the chopped greens and stir-fry for about 1 minute, scooping to mix.
-
Step 7.
Add the cooked shrimp and the prepared sauce to the wok; stir to combine. Add the noodles and carefully toss with tongs until everything is well mixed. Drizzle with ½ teaspoon sesame oil and toss. Remove from heat. Season with additional soy sauce or salt to taste. Serve immediately.