Name: Shrimp and Noodle Stir-Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 Cup sesame oil; 1/4 Cup red onions (sliced); 2 tablespoons Canned Diced Tomatoes In Garlic (slivered); 2 tablespoons ginger (julienned); 1/4 Cup Leeks (julienned); 1 1/2 teaspoons five-spice powder; 1 kilo Shrimp (medium-sized, peeled, and seasoned with salt and pepper); 1/2 Cup snow peas (sitsaro); 1 Cup red and green bell peppers (julienned); 1/4 Cup carrots (julienned); 2 tablespoons Soy Sauce; 1 1/2 teaspoons brown sugar; 2 teaspoons Fish sauce; 1 1/2 teaspoons hoisin sauce; 1 1/2 fish bouillon cube; 500 Grams egg noodles (dry); Salt (to taste); ground black pepper (to taste); kinchay (to garnish)

There is nothing quicker to prep and cook than a stir-fry on a weeknight! Both shrimp and noodles cook quickly over high bursts of heat. You’ll have a stir-fried meal ready in ten minutes!

Shrimp and Noodle Stir-Fry Recipe

Lhas Alvarez

This stir-fry will be ready in 10 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 20

Course Main Dishes

Cuisine Asian

Servings

Ingredients

Shrimp and Noodle Stir-Fry Ingredients

1/4 Cup sesame oil
1/4 Cup red onions sliced
2 tablespoons Canned Diced Tomatoes In Garlic slivered
2 tablespoons ginger julienned
1/4 Cup Leeks julienned
1 1/2 teaspoons five-spice powder
1 kilo Shrimp medium-sized, peeled, and seasoned with salt and pepper
1/2 Cup snow peas (sitsaro)
1 Cup red and green bell peppers julienned
1/4 Cup carrots julienned
2 tablespoons Soy Sauce
1 1/2 teaspoons brown sugar
2 teaspoons Fish sauce
1 1/2 teaspoons hoisin sauce
1 1/2 fish bouillon cube
500 Grams egg noodles dry
Salt to taste
ground black pepper to taste
kinchay to garnish

Instructions

Heat sesame oil in a wok over medium-high heat. Sauté onions, garlic, ginger, leeks, and five-spice powder.
Add shrimps and cook for 1 to 2 minutes. Add snow peas, bell peppers, and carrots. Add soy sauce, sugar, fish sauce, and hoisin sauce; mix well.
Add 2 cups water and bring to a boil. Add bouillon cubes and noodles. Gently mix to allow noodles to absorb the liquid. Season to taste with salt and pepper. Garnish with kinchay leaves. Serve hot.