Ingredients
6
6 servings
- •1 pound fresh Chinese egg noodles
- •2 tablespoons olive oil
- •0.33333334326744 cup chopped onion
- •1 clove garlic, chopped
- •0.75 cup broccoli florets
- •0.5 cup chopped red bell pepper
- •2 cups cooked shrimp
- •0.5 cup sliced water chestnuts, drained
- •0.5 cup baby corn, drained
- •0.5 cup canned sliced bamboo shoots, drained
- •3 tablespoons oyster sauce
- •1 tablespoon red pepper flakes, or to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 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.
Nutritional Facts
Per 6 servings
- Calories: 322
- Carbohydrate: 49g
- Fat: 6g
- Fiber: 3g
- Protein: 15g
- Sugar: 2g
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