Stir-Fried Shrimp Noodles with Chinese Veggies
Experience the flavors of Asia with this delightful stir-fried shrimp noodle dish, featuring a medley of fresh Chinese vegetables and succulent shrimp in a savory Chinese sauce.
35 min
easy
4
477kcal
calories
44g
carbohydrates
129mg
cholesterol
23g
fat
6g
fiber
25g
protein
4g
saturated fat
1080mg
sodium
4g
sugar
0g
unsaturated fat
Ingredients
225 grams chow mein noodles
60 milliliters chicken stock
30 milliliters dry sherry
30 milliliters oyster sauce
22.5 milliliters soy sauce
10 milliliters toasted sesame oil
5 milliliters light brown sugar
1.25 milliliters ground black pepper
30 milliliters canola oil
120 grams matchstick carrots
120 grams thinly sliced onion
1/2 stalk celery, diagonally sliced
22.5 milliliters finely chopped fresh ginger
5 milliliters finely chopped garlic
340 grams uncooked medium shrimp, peeled and deveined
240 milliliters bean sprouts
4 stalks green onions, thinly sliced on the diagonal
150 grams fresh baby spinach
Directions
Step 1
Boil a large pot of lightly salted water. Add noodles and cook until tender but still firm, about 3-5 minutes. Drain, rinse, and set aside.
Step 2
In a small bowl, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and black pepper.
Step 3
Heat a large wok or skillet over medium-high heat. Add canola oil and swirl to coat the pan. Once hot, add carrots, onion, celery, ginger, and garlic. Stir-fry until vegetables begin to soften, about 1 minute. Add shrimp and cook until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add the chicken stock mixture. Stir constantly until the sauce is hot.
Step 4
Add the cooked noodles to the pan and mix well with the sauce and vegetables. Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions, and cook for an additional 1-2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.