Description

A quick, colorful, and flavor-packed dish with juicy shrimp, crisp veggies, and tender noodles tossed in a savory stir fry sauce. Perfect for weeknight dinners or last-minute cravings.

Ingredients

1 lb large shrimp, peeled and deveined
8 oz rice noodles or lo mein noodles
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas or snow peas
1 carrot, julienned
3 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 green onions, sliced
1 tbsp sesame seeds, toasted
2 tbsp vegetable oil

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Instructions

Cook noodles according to package instructions. Drain and set aside.
Prep vegetables and pat shrimp dry. Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
Sauté shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
In the same pan, add remaining oil and stir fry bell peppers, peas, and carrots for 2–3 minutes until crisp-tender. Add garlic and ginger and cook 1 minute more.
Add cooked noodles to the pan along with soy sauce and oyster sauce. Toss everything together until well combined and heated through.
Return shrimp to the pan, drizzle with sesame oil, and toss to coat. Remove from heat.
Top with green onions and sesame seeds. Serve immediately.

Notes

Customize with your favorite vegetables like broccoli, mushrooms, or bok choy.
For extra spice, add a dash of chili oil or crushed red pepper flakes.
Make gluten-free by using tamari and gluten-free noodles.