If you’re craving takeout but want something homemade, this Chinese shrimp and veggie egg noodle stir-fry is the perfect recipe. Packed with juicy shrimp, vibrant vegetables, and savory egg noodles, this dish comes together in under 30 minutes. It’s a great option for busy weeknights or when you need to whip up something delicious without much effort.
This shrimp and veggie egg noodle stir-fry is a crowd-pleaser. It’s easy to customize with your favorite vegetables or protein, and it tastes just as good as your favorite takeout, if not better. Plus, it’s a one-pan wonder, making cleanup a breeze.
Next time you’re in the mood for a quick, flavorful, and satisfying meal, give this recipe a try. Your taste buds (and your schedule) will thank you!
Tips for Success:
- Use fresh ingredients: Fresh vegetables and shrimp make a big difference in flavor and texture.
- Prep in advance: Since stir-frying is a quick process, have all your ingredients prepped and ready to go before you start cooking.
- Adjust to taste: Feel free to tweak the sauce ingredients to suit your preference—add a little chili paste for spice or more sugar for a sweeter profile.
Shrimp and Veggie Egg Noodles
Ingredients
- 8 oz egg or wheat noodles
- 16 oz shrimp peeled and deveined
- 1 red bell pepper sliced
- 1/2 yellow onion sliced
- 1 carrot peeled and sliced
- 1 cup napa cabbage chopped
- 2 green onions chopped
Sauce:
- 2 tablespoons hot water
- 1/2 teaspoon sugar
- 2 cloves garlic minced
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- 2 teaspoons shaoxing wine
Instructions
- Start by cooking the egg noodles according to the package instructions. Drain and toss with a drizzle of sesame oil to prevent sticking. Set aside.
- In a small bowl, whisk together hot water and sugar until the sugar dissolves. Add in garlic, light soy sauce, dark soy sauce, sesame oil, oyster sauce and shaoxing wine.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the pan and set aside.
- In the same pan, add another tablespoon of vegetable oil. Toss in onion to cook until slighty softened, about 3 minutes. Add in bell pepper, carrot and napa cabbage to stir-fry for 3-4 minutes until the vegetables are tender-crisp but still vibrant in color.
- Lower the heat to medium. Return the cooked shrimp to the pan, then add the cooked egg noodles. Pour the sauce over everything and toss well to combine. Cook for another 2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce. Toss in a half of the green onions to mix.
- Transfer the stir-fry to a serving platter or individual bowls. Garnish with sliced green onions and a sprinkle of sesame seeds if desired. Serve immediately and enjoy!
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