STIR FRIED NOODLES WITH SHRIMP AND VEGETABLES
These addicting stir fried noodles are also known as Filipino Pancit Canton. With shrimp, vegetables, and deliciously simple flavors.
Provided by Pinch of Yum adapted from Jun-Blog and my Filipino friends
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside.
- Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside.
- In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to the pot and stir to combine.
- Add the remaining tablespoon of oil to a large skillet and add the contents of the pot. Stir fry the mixture for about 10 minutes. When most of the liquid has been absorbed, remove from heat and stir in the calamansi juice. Top with sliced green onions.
Nutrition Facts : Calories 372 calories, Sugar 9.6 g, Sodium 903.6 mg, Fat 9.3 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 49.8 g, Fiber 4 g, Protein 23.2 g, Cholesterol 125.2 mg
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.
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
HERB STIR-FRIED SHRIMP WITH VEGETABLES AND EGG NOODLES.
Adapted from Bon Appetit (April 2004). This one dish meal is a great way to use garden herbs and vegetables with jumbo shrimp.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix butter, tarragon, chives and grated lemon peel (from one lemon) in a bowl. Mash with a fork to combine.
- Melt herb butter in large skillet over medium heat.
- Add leeks and thyme and cook for 5 minutes, reduce heat to low and continue cooking for 8-10 minutes longer. Remove from heat.
- In a large saucepan bring water to a boil to cook egg noodles. When water boils add egg noodles and green beans to pan. Cook 6 minutes and then add green peas to water, cook 4 minutes longer. After a total of 10 minutes, drain well.
- While noodles and vegetables are cooking, put skillet back on med high heat and add shrimp and lemon juice (from one lemon) to leeks and herbs and stir-fry over med high heat for 6-10 minutes.
- Add shrimp/leeks to egg noodles/vegetables in a large bowl.
- Serve immediately.
STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES
This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy
Provided by Chef floWer
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat Wok, add tablespoon peanut oil, allow the oil to heat.
- Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
- Add the prawns in wok and stir-fry until they are covered with oil.
- Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
- Add noodles until they are separated.
- Add mint and coriander, then mix in the vegetables and cook until they are warm.
- Serve in bowls and garnish with roasted cashews.
- Enjoy.
Nutrition Facts : Calories 1110.8, Fat 32.1, SaturatedFat 6.3, Cholesterol 430.5, Sodium 1486.1, Carbohydrate 144.3, Fiber 9.4, Sugar 9.3, Protein 61.4
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STIR-FRIED NOODLES WITH SHRIMP AND VEGETABLES RECIPE
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4.4/5 (18)Category EntréesAuthor Hsiao-Ching ChouTotal Time 35 mins
- 1. Bring a large pot of water to boil over high heat (it's not necessary to salt the water, since the sauce is quite savory). Add the noodles and cook for about 10 minutes, or until the noodles are soft, but not mushy, on the outside and have a little chew on the inside. The cooking time will depend on the thickness of the noodles.
- 2. Drain the noodles and set aside (if you are not using the noodles within 5 minutes, to prevent sticking, add 1 tablespoon oil to the noodles and incorporate with tongs).
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