Shrimp Vegetable Noodle Stir Fry Recipes

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SHRIMP-VEGETABLE NOODLE STIR-FRY



Shrimp-Vegetable Noodle Stir-Fry image

Put your wok to work, and dinner for four will be done in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1 stalk bok choy or 3 stalks baby bok choy
1 package (8 oz) lo mein noodles
5 teaspoons sesame oil
1 tablespoon canola oil
1 large onion, cut into 3/4-inch wedges (1 1/2 cups)
2 tablespoons grated gingerroot
1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1 1/2 cups fresh snow pea pods (6 oz), strings removed, cut diagonally in half
3/4 cup stir-fry sauce

Steps:

  • Remove leaves from bok choy; thinly slice leaves to make 2 1/2 cups. Cut bok choy stalk into 1-inch slices to make 1 1/2 cups. Set aside.
  • In 5-quart Dutch oven, cook noodles as directed on package. Drain, reserving 1/4 cup cooking water. Return noodles to Dutch oven. Add 3 teaspoons of the sesame oil; toss to coat. Cover to keep warm.
  • Meanwhile, in wok or 12-inch nonstick skillet, heat canola oil over high heat. Cook and stir onion, gingerroot and sliced bok choy in oil 1 minute. Add shrimp and pea pods; cook and stir 1 to 2 minutes or until shrimp start to turn pink.
  • Stir in bok choy leaves, stir-fry sauce and reserved cooking water. Heat to boiling; cook 1 to 2 minutes or until shrimp are pink and vegetables are crisp-tender. Stir in remaining 2 teaspoons sesame oil. Serve with noodles.

Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 205 mg, Fat 2 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Cup Noodles and 1 Cup Shrimp Mixture), Sodium 2130 mg, Sugar 15 g, TransFat 0 g

SHRIMP AND VEGETABLE STIR-FRIED NOODLES



Shrimp and Vegetable Stir-Fried Noodles image

Provided by Anne Burrell

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 11

Olive oil, for stir-frying
10 snow peas
1 clove garlic, finely chopped
One 1-inch piece ginger, finely chopped
1/2 carrot, sliced into thin rounds
1/2 bunch scallions, greens thinly sliced on the bias, whites thinly sliced
5 jumbo shrimp (16/20 count), peeled and deveined
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
4 ounces hand-pulled noodles or fresh Chinese egg noodles, blanched
1 tablespoon unsalted peanuts

Steps:

  • Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

EASY SHRIMP VEGETABLE STIR FRY



Easy Shrimp Vegetable Stir Fry image

Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!

Provided by SaraJ

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 15

2 cups instant brown rice
1 ¾ cups water
6 tablespoons soy sauce
6 tablespoons water
¼ cup honey
2 tablespoons cider vinegar
2 tablespoons cornstarch
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup baby carrots
1 small white onion, chopped
½ teaspoon black pepper
1 cup sliced fresh mushrooms
1 ½ pounds uncooked medium shrimp, peeled and deveined

Steps:

  • Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
  • Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
  • Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
  • Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g

VEGETABLE SHRIMP STIR-FRY



Vegetable Shrimp Stir-Fry image

Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. -Athena M. Russell, Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

2 teaspoons cornstarch
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 pounds uncooked medium shrimp, peeled and deveined
4 teaspoons canola oil, divided
2 green onions, sliced
1/2 pound fresh snow peas, trimmed
1 can (8-3/4 ounces) whole baby corn, drained
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame seeds, toasted
Thick rice noodles, optional

Steps:

  • In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired.

Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 676mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

SHRIMP STIR FRY WITH EGG NOODLES



Shrimp Stir Fry With Egg Noodles image

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

Provided by juana

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 6

Number Of Ingredients 12

1 pound fresh Chinese egg noodles
2 tablespoons olive oil
⅓ 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, Carbohydrate 49 g, Cholesterol 83.2 mg, Fat 6.3 g, Fiber 2.6 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 615.7 mg, Sugar 2.2 g

STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES



Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles image

This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy

Provided by Chef floWer

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons peanut oil
2 spring onions or 2 green onions, diced
1 large red capsicums or 1 large red pepper, julienne
200 g snow peas or 200 g mange-touts peas, stems removed and halved
1 carrot, julienne
900 g raw prawns or 900 g raw shrimp, shelled and divined
1 tablespoon sesame oil
3 tablespoons lime juice
4 tablespoons ketjap manis
3 tablespoons sweet chili sauce
700 g noodles (fresh Thai flat noodles) or 700 g hokkien noodles (Fresh)
2 tablespoons fresh mint leaves, chopped
3 tablespoons coriander leaves or 3 tablespoons cilantro leaves, fresh
100 g roasted cashews

Steps:

  • Heat Wok, add tablespoon peanut oil, allow the oil to heat.
  • Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
  • Add the prawns in wok and stir-fry until they are covered with oil.
  • Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
  • Add noodles until they are separated.
  • Add mint and coriander, then mix in the vegetables and cook until they are warm.
  • Serve in bowls and garnish with roasted cashews.
  • Enjoy.

Nutrition Facts : Calories 1110.8, Fat 32.1, SaturatedFat 6.3, Cholesterol 430.5, Sodium 1486.1, Carbohydrate 144.3, Fiber 9.4, Sugar 9.3, Protein 61.4

SHRIMP AND NOODLE STIR FRY



Shrimp and Noodle Stir Fry image

Categories     Wok     Garlic     Ginger     Mushroom     Onion     Shellfish     Stir-Fry     Quick & Easy     Shrimp     Jícama     Bok Choy     Gourmet

Yield Serves 4

Number Of Ingredients 15

6 ounces bean thread noodles (preferably 1/8 to 1/4 inch wide)
3 tablespoons peanut or vegetable oil
1 medium onion, thinly sliced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
12 fresh shiitake mushrooms, coarse stems removed and caps halved
4 heads baby bok choy (1pound total), leaves removed and bulb cut into thin wedges
4 scallions, cut diagonally into 1-inch pieces
1 pound large shrimp, shelled
2 cups chicken broth
2 garlic cloves, minced
1 tablespoon Asian sesame oil
1 small jícama (1 pound), peeled and cut into 2-inch-long julienne
1/2 cup fresh cilantro leaves
Accompaniment: lime wedges

Steps:

  • Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.
  • Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.
  • Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.
  • Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
  • Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
  • Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.
  • Serve stir-fry sprinkled with cilantro leaves.

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