Shrimp Stir Fry With Egg Noodles

Broccoli, red bell pepper, water chestnuts, baby corn, and bamboo shoots are stir-fried with cooked shrimp and served over a bed of fresh egg noodles.

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

Ingredients

• 2 tablespoons olive oil
• ⅓ cup chopped onion
• 1 clove garlic, chopped
• ½ cup chopped red bell pepper
• 3 tablespoons oyster sauce
• ½ cup baby corn, drained
• ½ cup sliced water chestnuts, drained
• 1 tablespoon red pepper flakes, or to taste
• 1 pound fresh Chinese egg noodles
• ¾ cup broccoli florets
• 2 cups cooked shrimp
• ½ cup canned sliced bamboo shoots, drained

Recipe Instructions

Step 1

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

Step 2

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 3

Serve shrimp and vegetables over noodles.