Shrimp And Noodle Stir Fry Food

SHRIMP AND RAMEN NOODLE STIR-FRY

Steps:

• Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
• In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
• Return noodles to pan and toss with toasted sesame oil.
• Snip through noodles several times with kitchen scissors. Set aside.
• Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
• Add sweet pepper strips; cook and stir for 2 minutes.
• Add pea pods and bok choy; cook and stir for 2 minutes.
• Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
• To serve, place noodles on serving plates.
• Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.

SHRIMP STIR FRY WITH EGG NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
• Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
• Serve shrimp and vegetables over noodles.

SHRIMP PHAD THAI

Steps:

• Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
• Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
• Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
• Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.

SHRIMP AND VEGETABLE STIR-FRIED NOODLES

Steps:

• Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

SHRIMP AND NOODLE STIR FRY

Steps:

• Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.
• Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.
• Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
• Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
• Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.
• Serve stir-fry sprinkled with cilantro leaves.

ASIAN STIR FRIED SHRIMP AND RICE NOODLES

Steps:

• Bring about 6 cups of water to a boil in a saucepan. Place the rice noodle in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
• Meanwhile, in a container combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce. Shake to combine well.
• Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens about 3 minutes.
• Serve hot with chives on top.

ASIAN STIR FRIED SHRIMP AND RICE NOODLES

Steps:

• Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
• Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover, and shake to combine well.
• Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes.
• Serve hot, with chives on top.

PRAWN (SHRIMP) AND SNOWPEA NOODLE STIR FRY

Steps:

• Steep hokkien noodles in boiling water for 2 minutes, separate and drain.
• Heat extra light olive oil in a wok or large non-stick frypan and stir fry ginger, garlic and carrot strips for 1 minute and then add prawns and stir fry until just starting to turn pink and then add snowpeas, juice, fish sauce and sugar and stir fry until snow peas are tender and then add noodles and stir fry until heated through and then stir in coriander and serve immediately.

QUICK SHRIMP THAI NOODLES STIR-FRY

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!

YAKI UDON WITH SHRIMP

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!

SHIRATAKI NOODLES WITH SHRIMP STIR-FRY

Steps:

• Whisk together the water, hoisin sauce, tamari/soy sauce, and Sriracha in a small bowl. Stir in the garlic and ginger, then set aside.
• Rinse and drain the noodles in a small mesh strainer.
• Bring a large saucepan of water to a boil over high heat, then add the noodles and cook for 3 minutes. Drain and rinse again.
• In the same saucepan or a medium nonstick skillet, heat the noodles in the dry pan, stirring frequently, until the noodles are no longer moist.
• Heat 1 tablespoon of oil in a wok or very large skillet over medium-high heat.
• Add half of the shrimp and cook until they just turn opaque, about 2 minutes, then remove to a plate lined with paper towels.
• Repeat with remaining shrimp.
• Add the remaining 1 tablespoon of oil to the wok, then add the carrots and stir-fry for about a minute.
• Add the red bell peppers and stir-fry for about a minute.
• Add the white parts of the bok choy and scallions and stir-fry for about a minute.
• Add the broccoli slaw and green parts of the bok choy and stir-fry for about a minute.
• Return the shrimp to the pan, add the sauce, and cook for a minute or two until the sauce thickens and the shrimp is hot again.
• Mix in the noodles and garnish with the green parts of the scallions.

SHRIMP AND CHICKEN STIR-FRY WITH NOODLES

Steps:

• Heat oil in deep skillet or wok set over medium-high heat; sauté chicken, broccoli and onion for about 4 minutes or until chicken is browned. Add shrimp and cook for about 2 minutes or until opaque.
• Stir in VH® General Tao Stir-Fry Sauce and peas; cook, stirring, for about 2 minutes or until heated through.
• Meanwhile, cook rice noodles according to package directions. Spoon stir-fry over rice noodles and sprinkle with green onions.