I whipped up some easy Stir Fried Chinese Noodles with Shrimp the other night… And I threw every vegetable in there that I could think of…
Every week on the first day off from work, I clean out my refrigerator’s produce cabinets as I rotate out any meals that need to visit the trash can. And this pass week I came across some carrots, mushrooms, bean sprouts, and green onions as I kept digging through my jungle of a produce cabinet (Why do those damn cabinets always get junkie? Geez!).
Stir Fried Chinese Noodles with Shrimp
So when it was time to meal plan for my next week of meals, I grabbed some Chinese noodles, shrimp, and bok choy to make this stir fry. Because I’m not trying to throw away those expensive veggies! They were still good…. They still had some shelf life…
And if you end up with a similar situation just as I have encountered, you can add whatever veggies you have in the fridge. Let this Stir Fried Chinese Noodles with Shrimp recipe be a guide to help you make your own creation!
Peace! It’s spring break baby!
Recipe Notes
- Add more vegetables that you want or have available.
- Increase the amount of vegetables if you want to your liking.
- I like to cook my vegetables separately as this prevents overcooking vegetables that take a shorter time to cook.
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Stir Fried Chinese Noodles with Shrimp
Ingredients
- Vegetable oil
- 16 ounces of white mushrooms - sliced
- 1 and 1/2 cups fresh bean sprouts
- 1 and 1/2 cups sliced carrot straws
- 2 large bundles of fresh bok choy
- 2 pounds of large shrimp - cleaned and peeled
- 5 garlic cloves minced (finely chopped)
- 5 cups noodles (cooked)
- 2 teaspoons fish sauce
- 1/2 tablespoon sesame oil
- 1/8 cup soy sauce
- salt and pepper to taste
- Diced green onion (optional for garnish)
Instructions
- Heat a large wok pan using medium high heat. Once the wok is hot, add a about half a tablespoon of oil to the pan.
- Note: With each vegetable that I cook in the pan, I add a pinch of salt and dash of black pepper while the vegetables cook.
- Add the mushrooms to the pan and cook for about 2 minutes or until tender.
- Remove mushrooms from pan and add a few drizzles of oil to the pan.
- Next add the bean sprouts to the pan and cook for about a minute until tender. Remove from pan.
- Add a drizzle of vegetable oil to pan if needed, then add the carrots. Cook carrots for about 2 minutes until tender. Then remove carrots from pan.
- Add a drizzle of vegetable oil to pan if needed, then add the bok choy. Cook for about 1 minute then remove from pan.
- Add a a few drizzles of vegetable oil to the pan if needed. Then add shrimp, cook for about 3 minutes. Add the garlic to the pan and cook the shrimp and garlic for about 30 seconds.
- Now add your cooked Chinese noodles, sesame oil, soy sauce, and fish sauce. Toss these ingredients together with tongs.
- Turn off heat, add the rest of the vegetables back into the pan. And mix all of the ingredients together.
- Garnish with optional green onion.
- Then serve.
Notes
- Add more vegetables that you want to add or have available.
- Increase the amount of vegetables if you want to your liking.
- I like to cook my vegetables separately as this prevents overcooking vegetables that take a shorter time to cook.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
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I am so ready for these noodles! 🙂
I feel like I am wasting money if I don’t this. Thanks so much for the compliment!
My hubby loved them! Thanks so much!
Yumm these noodles look delicious and so easy to make! Can’t wait to try this
This is one of my favorite kind of meals. So versatile and so good!
Mine too! Hope you are having a good day so far!
This looks so easy to make. I think my whole family would love this recipe.
Yes it is very easy in my opinion. Just stir fry a few veggies and shrimp. Then throw in your cooked noodles! Thanks for stopping by!
That is an excellent and easy to make recipe, plus you get to use any veggies you got left in the fridge, so it’s absolutely perfect!:)
Moreover, like you mentioned, it’s spring, so we are officially on Lent here in Greece, for 40 days until Easter. This means that we’ll be having A LOT of seafood recipes, and this one certainly is one of the best choices.
Thanx so much dear Sharee!
Sending you lots and lots (and lots) of hugs,
Panos and Mirella
Yes lots of seafood recipes for you guys right now! Thanks so much for coming over to the Spicerack!