Description
This shrimp stir-fry with noodles is my go-to dinner when I want big flavour fast. Juicy shrimp, crisp peppers and carrots, and a soy-ginger sauce make a complete bowl in 35 minutes, for busy weeknights.
Ingredients
Scale
- 250 g Chinese noodles
- 200 g shrimp (peeled; frozen here)
- 1/2 red bell pepper (sliced into strips)
- 1/2 green bell pepper (sliced into strips)
- 1/2 yellow bell pepper (sliced into strips)
- 1 medium carrot (sliced into strips)
- 1 medium onion
- 1 garlic clove
- 5 tbsp soy sauce
- 1 cm fresh ginger
- Salt (to taste)
- Olive oil
Instructions
- Cook the noodles in boiling water for about 5 minutes (or according to the packet). Separate them well, then drain.
- Heat a little oil in a wok over medium-high heat.
- Add the shrimp, crushed garlic, and a little ginger.
- Stir-fry for 2–3 minutes, just until the shrimp turn opaque, then remove them from the wok.
- In the same wok, stir-fry the chopped onion for 2 minutes.
- Add the carrot and bell pepper strips, then stir-fry until tender-crisp.
- Return the shrimp to the wok, pour in the soy sauce, and toss together.
- Add the drained noodles and, if needed, a small extra splash of soy sauce.
- Mix well, heat for 1–2 minutes, then remove from the heat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: main dish
- Cuisine: asian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal