9Ingredients
Calories
40Minutes

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.

Ingredients

  • 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

Directions

  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.
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