WHAT TO SERVE WITH SHRIMP STIR FRY RECIPES

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SHRIMP STIR FRY WITH EGG NOODLES RECIPE | ALLRECIPES



Shrimp Stir Fry With Egg Noodles Recipe | Allrecipes image

This delicious shrimp dish is a colorful, easy to make, and will keep you wanting seconds. Enjoy.

Provided by juana

Categories     World Cuisine    Asian    Chinese

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • Serve shrimp and vegetables over noodles.

Nutrition Facts : Calories 321.9 calories, CarbohydrateContent 49 g, CholesterolContent 83.2 mg, FatContent 6.3 g, FiberContent 2.6 g, ProteinContent 15.1 g, SaturatedFatContent 0.8 g, SodiumContent 615.7 mg, SugarContent 2.2 g

SHRIMP AND GINGER STIR-FRY RECIPE | MARTHA STEWART



Shrimp and Ginger Stir-Fry Recipe | Martha Stewart image

Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.

Provided by Martha Stewart

Categories     Shrimp Recipes

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 10

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated

Steps:

  • Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
  • Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
  • Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
  • Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

Nutrition Facts : Calories 355 g, FatContent 17 g, FiberContent 2 g, ProteinContent 36 g

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