Chinese noodles are typically even quicker cooking thatnItalian pasta, meaning they are just right for fast weeknight dinners. In this recipe, the noodles are boiled and then tossed with stir-fried shrimp and mixed vegetables and the dish is simply seasoned with soy sauce to taste, and if desired. Carrot, peas, red bell pepper, and broccoli florets are a colorful combination, but you can use other vegetables and in other combinations.


  • 2 packages chinese noodles
  • 2 packages shrimp (frozen)
  • olive oil
  • 1 carrot (coarsely grated)
  • 200 grams broccoli florets
  • 200 grams peas
  • 1 red bell pepper (large, sliced)
  • salt (to taste)
  • soy sauce


  1. Cook noodles in plenty of boiling water, as indicated on the package.
  2. Drain and set aside.
  3. Thaw shripm and drain, peel and devein. Heat a drizzle of olive oil in a wok and fry the shrimp. Remove shrimp from the wok without draining the juices.
  4. Add a little more olive oil to the wok and saute broccoli, carrot, peas, and bell pepper.
  5. Season with salt and soy sauce.
  6. Note: Sauce will be salty, so no further seasoning with salt may be necessary.
  7. If desired, use scissors to cut noodles to a smaller size.
  8. Add noodles to wok with vegetables.
  9. Add shrimp and mix everything.
  10. If necessary, season with soy sauce.
  11. Serve hot.
Discover more recipes from O Meu Tempero


Yummly User