Description
This vibrant noodle dish brings together tender shrimp, crisp veggies, and a deeply savory sauce with a hint of sweetness. It’s fast, satisfying, and bursting with Asian takeout-style flavor—straight from your own kitchen.
Ingredients
250g (½ lb) Asian egg noodles or spaghetti
2 tbsp oyster sauce
2 tbsp Shaoxing wine or dry sherry
1 tbsp dark soy sauce
1–2 tsp sesame oil
2 tsp honey or sugar
½ tsp white pepper
2 tbsp vegetable oil
450g (1 lb) shrimp, peeled & deveined
2 garlic cloves, minced
1 tbsp ginger paste or fresh grated ginger
1 carrot, matchstick cut
200g broccoli, in small florets
½ cup shredded cabbage
½ cup snow peas, halved
4 green onions, white and green parts separated
Instructions
Cook noodles according to package, drain and set aside.
Mix sauces, wine, sesame oil, honey, and pepper in a bowl.
In a hot wok or pan, heat oil. Add shrimp, cook until pink. Remove.
Sauté garlic, ginger, and white onion parts. Add carrot, broccoli, cabbage, snow peas. Stir-fry 2–3 mins.
Add noodles, sauce, shrimp, and green onions. Toss well to coat and heat through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450 per serving
- Fat: 18g per serving
- Carbohydrates: 40g per serving
- Protein: 30g per serving