Prawn Teriyaki Noodle Stir Fry Food

TERIYAKI SHRIMP BROCCOLI STIR FRY (READY IN 30 MINS)

Teriyaki Shrimp Broccoli Stir Fry (Ready in 30 mins) image

Watch the recipe video above. Healthy Teriyaki Shrimp Broccoli Stir Fry is ready in 30 minutes and is an easy Asian recipe when you want dinner quickly. Made with a homemade teriyaki sauce, this is best served with steamed rice.

Provided by Richa

Time 30m

Number Of Ingredients 14

Ingredients

1 teaspoon Garlic (minced)
1 teaspoon Ginger (minced )
1/4 cup Light Soy Sauce
3 tablespoons Honey
1 teaspoon Rice Vinegar
1/2 teaspoon Chilli Flakes
2 teaspoons Cornstarch (Cornflour or Potato Starch can be substituted)
3/4 cup Water
1 tablespoon Vegetable oil
3 Garlic Cloves (finely chopped)
1 Whole head Broccoli (cut into florets)
1 cup Mixed Vegetables (mushrooms, bell peppers etc.)
500 grams Shrimp (deveined and cleaned)
Salt (to taste)

Steps:

Mix together all the ingredients under sauce and set aside.
Heat half the oil in a wok or pan, and add the chopped garlic. Saute for a minute and add shrimp. Stir fry the shrimp on high heat for 2-3 minutes till it starts turning pink. Add the broccoli and vegetables and stir fry again for 2-3 minutes.
Once the shrimp is cooked through and the veggies start looking bright, add the sauce and keep stirring till it comes to a boil. Add a little more water if the sauce is too thick. Simmer for a minute or two. Check for seasoning and add salt if required. Stir well and switch off the flame.

Nutrition Facts : Calories 400 kcal, Sugar 21 g, Sodium 2480 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 42 g, Fiber 8 g, Protein 44 g, Cholesterol 420 mg, ServingSize 1 serving

TERIYAKI SHRIMP AND VEGETABLE STIR-FRY

Teriyaki Shrimp and Vegetable Stir-Fry image

Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.

Provided by Marcia

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 heads baby bok choy
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger root
½ pound uncooked medium shrimp, peeled and deveined
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons soy sauce
2 tablespoons sweet vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon cornstarch

Steps:

Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 7.5 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 595.9 mg, Sugar 8.8 g

PRAWN & RICE NOODLE STIR-FRY

Prawn & rice noodle stir-fry image

This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too

Provided by Miriam Nice

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 10

Ingredients

200g rice noodles
1 tbsp vegetable oil
1 leek , sliced
200g fine green beans
300g beansprouts
1 garlic clove , crushed
300g peeled raw king prawns
1-2 tbsp soy sauce
2 tsp toasted sesame seeds
pickled ginger

Steps:

Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.

Nutrition Facts : Calories 303 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

QUICK SHRIMP THAI NOODLES STIR-FRY

Quick Shrimp Thai Noodles Stir-Fry image

Shrimp Thai Noodles Stir-Fry is a less than 30-minute, gluten-free dish that takes store-bough stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar, and Teriyaki sauce. A weeknight dinner favorite!

Provided by Denise Browning

Categories Entree Main Course

Time 29m

Number Of Ingredients 13

Ingredients

1 (14-ounce) package Thai Kitchen stir-fry rice noodles
1 lime, juiced
1 Tablespoon sugar
1/4 cup Teriyaki marinade and sauce
2-3 Tablespoons peanut oil or vegetable oil
8 ounces sliced baby bella mushrooms
1/2 medium red onion, sliced
1 jalapeno, sliced (or 1-2 Thai chili, whole)
1/3 cup shredded carrots
1 garlic clove, minced
4-5 fresh Thai basil leaves, thinly sliced (If desired, use Italian basil or lime basil)
1 pound Jumbo shrimp (raw, shell and tail-off), thawed and pat dry
4-5 grape tomatoes, sliced (optional)

Steps:

Place water in a large pot and bring to a boil. Turn off the heat and let noodles soak for about 8-10 minutes or until firmly cooked. Drain and set aside.
Meanwhile, combine lime juice, sugar, and teriyaki sauce in a small bowl and set aside. Heat oil over medium high heat in a large wok. Add the mushrooms and onions and let them cook for about 2 minutes, stirring almost constantly. Add the jalapeno, carrots, garlic, and basil and let them cook for about 30 seconds, stirring constantly.
Add the shrimp and let cook for about 3-4 minutes or just until turning pink, stirring now and then. Stir in the the reserved lime/sugar/sauce mixture and then toss well the cooked, drained noodles. If desired, garnish the dish with sliced grape tomatoes. Enjoy our Shrimp Thai Noodles Stir-fry while still hot!

Nutrition Facts : Calories 188 kcal, Carbohydrate 11 g, Protein 21 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 229 mg, Sodium 1267 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

YAKI UDON WITH SHRIMP

Yaki Udon with Shrimp image

A quick, delicious Japanese noodles stir fry with shrimp and veggies.

Provided by Qashang

Categories Main Course

Time 20m

Number Of Ingredients 17

Ingredients

1 pack (200g) udon noodles (preferably vacuum-packed)
2 tbsp neutral oil
8-10 shrimp (approx 100g)
1 garlic (minced)
1 yellow onion (sliced)
8 white mushrooms (sliced, approx 120g)
1 carrot (cut matchstick-style)
1 spring onion (green & white separately chopped)
1 tbsp regular soy sauce
pinch salt and pepper
1 tbsp oyster sauce
1 tsp dark soy sauce (NOT regular one)
1 tsp rice vinegar
1 tsp brown sugar
1/3 tsp freshly crushed black pepper
1 tbsp toasted sesame oil
pinch salt

Steps:

Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
Heat 1 tbsp oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, white part of spring onions and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.
In the same pan add additional 2 tbsp oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink.
Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
Pour the sauce. Stir.
Then toss in the veggies.
Turn off heat and sprinkle spring onion.
Take out in a plate and enjoy!

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

PRAWN TERIYAKI NOODLE STIR-FRY

Prawn Teriyaki Noodle Stir-Fry image

This is a fantastic Chinese-style dish for the seafood lover. Rich in flavour it is the perfect dish to impress your friends even though it is fairly simple to make.

Provided by Ben Ross

Categories Chinese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

250 g fresh fish fillets
1 tablespoon peanut oil
1 small red Spanish onion, sliced
1 small red capsicum, sliced
1 cup broccoli floret
250 g raw prawns
300 g fresh hokkien noodles
3/4 cup teriyaki marinade

Steps:

Cut the fish into cubes.
Heat the oil in a wok or deep frypan.
Add onion, capsicum and broccoli, stir-fry for 2 minutes.
Add Seafood and carefully stir-fry for another 2 minutes.
Add hokkein noodles and the teriyaki marinade and stir fry until the noodles are heated through properly.
Serve.

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Heat 1 tablespoon vegetable oil in a wok or large frying pan over a medium heat. Add the egg and stir until scrambled. Remove and set aside.
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Bring a pot of water to a boil and cook the udon noodles following directions on the package. About 6 minutes. Drain the noodles and reserve some of the cooking water.
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From ahmedrecipes.com

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STIR FRY TERIYAKI SHRIMP WITH ZUCCHINI NOODLE - EATWELL101

Heat the oil in a skillet over medium-high heat. Drain the shrimp from the marinade and cook for 2 minutes in the skillet, flip, and cook for 1 more minute before putting aside in a plate. 3. In the same skillet. Add minced onion and zucchini noodles and cook until just cooked but still crunchy, about 2 minutes.
From eatwell101.com

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PRAWN TERIYAKI NOODLE STIR-FRY | NATURALLY SAVVY

250 g raw prawns. 300 g fresh hokkien noodles. 3/4 cup teriyaki marinade. Steps/Methods: Cut the fish into cubes. Heat the oil in a wok or deep frypan. Add onion, capsicum and broccoli, stir-fry for 2 minutes.
From naturallysavvy.com

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TERIYAKI SHRIMP STIR FRY WITH NOODLES - ALL INFORMATION ...

This Teriyaki Shrimp Stir-Fry is easy to make and makes the perfect healthy weeknight meal.Made in under 30 minutes with tender and juicy shrimp cooked in an Asian-inspired sauce with zucchini noodles. Gluten-free, grain-free, low carb, paleo and Whole30 compliant.
From therecipes.info

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SHRIMP & TERIYAKI STEAK NOODLES – ALL RECIPES GUIDE

Shrimp & Teriyaki Steak Noodles. Shrimp & Teriyaki Steak Noodles. September 25, 2021. A delicious stir-fry that combines sweet, spicy and salty. * INGREDIENTS : ° 250 g strips of inside beef round steaks ° 1 carrot ° 1/2 bell pepper ° 1 onion ° 1 small zucchini ° 1 cup shelled edamame ° 125 g Yet-Ca-Mein Asian noodles ° 30 mL finely chopped garlic ° 30 mL …
From allrecipesguide.net

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