Time 45m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cook egg noodles according to package directions. Meanwhile in a small bowl whisk together eggs, 1 tablespoon parmesan and pepper. Heat oil in skillet over medium high heat and add garlic, stirring for 30 seconds and then add shrimp and roasted red pepper and cook stirring for 1 minute or so. Stir in chicken broth and bring to a boil; whisk about 1/2cup or so into egg mixture and then add the egg/broth mixture to skillet. Reduce heat and add pasta; cook stirring until sauce is thicken and pasta heated through (2-5 minutes). Stir in mint. Garnish with 1 tablespoon parmesan.
Number Of Ingredients 17 Steps:
Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside. In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside. Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed. Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm. Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes. Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.
Time 25m Yield 1 serving Number Of Ingredients 11 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.
Time 30m Yield 6 Number Of Ingredients 12 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.
Time 35m Yield 4 servings Number Of Ingredients 20 Steps:
Soak the egg noodles in hot water for 5 minutes, drain, and then set them aside. For the vinegar: Put the white wine vinegar, sugar, and chile oil into a bowl. Season the mixture with salt, to taste, and set aside. Add the chives to the flavored vinegar just before serving. For the egg: In a nonstick saute pan, heat the vegetable oil over medium heat. Crack the eggs into the pan. Increase the heat to high, and add the butter. Cook the eggs until their bottoms are crisp and the yolks are runny. Switch off the heat, and set the eggs aside. For the stir-fry: In a small bowl, stir the oyster sauce and water together, and set aside. Heat the vegetable oil in a wok or a shallow, wide-bottomed pot, over high heat. Once smoking hot, add the red onion, and shiitake mushrooms, and toss for 1 minute. Add the garlic, and toss. Add the shrimp, and toss. Once the shrimp has turned pink, pour the oyster sauce and water mixture into the wok. Stir in the ginger and cooked noodles, then toss. Add the tomatoes and chopped green onions, then toss. Remove the wok from the heat, and add the spinach, and toss. Divide the stir-fry among 4 warmed serving bowls, and layer 1 fried egg over each portion. Spoon the flavored vinegar and chives over the fried egg.
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.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Remove leaves from bok choy; thinly slice leaves to make 2 1/2 cups. Cut bok choy stalk into 1-inch slices to make 1 1/2 cups. Set aside. In 5-quart Dutch oven, cook noodles as directed on package. Drain, reserving 1/4 cup cooking water. Return noodles to Dutch oven. Add 3 teaspoons of the sesame oil; toss to coat. Cover to keep warm. Meanwhile, in wok or 12-inch nonstick skillet, heat canola oil over high heat. Cook and stir onion, gingerroot and sliced bok choy in oil 1 minute. Add shrimp and pea pods; cook and stir 1 to 2 minutes or until shrimp start to turn pink. Stir in bok choy leaves, stir-fry sauce and reserved cooking water. Heat to boiling; cook 1 to 2 minutes or until shrimp are pink and vegetables are crisp-tender. Stir in remaining 2 teaspoons sesame oil. Serve with noodles.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
More about “shrimp stir fry with egg noodles recipes”
Yield Serves 4 Number Of Ingredients 15 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.
