Shrimp Stir Fry With Egg Noodles

A mouth-watering shrimp and noodle stir-fry dish that's packed with crunchy broccoli, red bell pepper, water chestnuts, baby corn, and bamboo shoots.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 322 Calories

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 3 tablespoons oyster sauce
• 1 tablespoon red pepper flakes, or to taste
• 1 pound fresh Chinese egg noodles
• 2 cups cooked shrimp
• 0.33333334326744 cup chopped onion
• 0.5 cup baby corn, drained
• 0.5 cup chopped red bell pepper
• 0.5 cup sliced water chestnuts, drained
• 0.75 cup broccoli florets
• 0.5 cup canned sliced bamboo shoots, drained

Recipe Instructions

Step 1

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.

Step 2

Serve shrimp and vegetables over noodles.

Step 3

Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.