Egg Noodle Shrimp Stir-Fry
Egg Noodle Shrimp Stir-Fry brings springy noodles and tender shrimp together with crisp broccoli, sweet red pepper, and crunchy water chestnuts and baby corn. A glossy oyster sauce ties everything together with a savory, slightly sweet finish and gentle heat from red pepper flakes. It’s great for a quick weeknight dinner or a flavorful weekend meal to share.
- Prep20 mins
- Cook10 mins
- Serves6
- DifficultyEasy
- 1
Fill a large pot with lightly salted water and bring it to a rolling boil over high heat; add the noodles and return to a boil.
- 2
Cook until the pasta floats to the top, about 1 to 2 minutes; drain.
- 3
Heat oil in a large skillet over medium-high heat; cook and stir the onion and the garlic for about 1 minute.
- 4
Add the broccoli and the bell pepper; cook and stir until just tender, about 3 minutes.
- 5
Stir in the shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes.
- 6
Continue cooking until the shrimp and vegetables are heated through, about 3 minutes more.
- 7
Serve the shrimp and vegetables over the noodles.
- Calories 295.86 kcal Moderate
- Protein 23.78 g Good Source
- Carbs 37.47 g Moderate
- Total Fat 6.52 g Moderate
- Saturated Fat 0.93 g Low Source
- Trans Fat 0.03 g High
- Cholesterol 178.78 mg High
- Sodium 796.66 mg High
- Fiber 5.72 g Good Source
- Sugar 5.12 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 79.43 mg Low Source
- Iron 2.64 mg Moderate
- Potassium 85.07 mg Low Source
- Vitamin A 714.34 mcg_rae Good Source
- Vitamin C 228.39 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Soy 🌱
- Wheat 🌾
- Gluten
- Corn 🌽
- Garlic 🧄
- Onions 🧅