Sizzling shrimp and veggie stir-fry noodles
Stir-fried noodles with shrimp and vegetables is a testament to the versatility and vibrancy of Asian cuisine.
Dive into the vibrant world of stir-fried noodles, where succulent shrimp meets a medley of colourful vegetables, all tossed together in a flavorful dance of garlic, ginger, and sesame seeds. This dish, prepared in the traditional wok, is not just a feast for the eyes but a powerhouse of nutrients, offering a perfect balance of protein, vitamins, and minerals.
Stir-frying, a cooking technique that originated in China, involves quick cooking of ingredients at high heat in a wok, ensuring that the vegetables stay crisp and the proteins tender. This method has become a staple in Asian cuisine, giving birth to countless variations of stir-fried noodle dishes, each region adding its own unique twist.
This stir-fried noodle dish with shrimp and vegetables is delicious and has a nutritional punch. Shrimp is an excellent source of lean protein and key nutrients like iodine, while the assortment of vegetables like beans, red pepper, broccoli, and mushrooms brings a bounty of vitamins, antioxidants, and fibre to your plate. The addition of garlic and ginger not only enhances the flavour but also offers anti-inflammatory and immune-boosting properties.
Ingredients
- 200g of noodles (rice, egg, or whole wheat)
- 200g shrimp, peeled and deveined
- 1 cup green beans, trimmed
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Sesame seeds for garnish
- Salt and pepper to taste
- Oil for stir-frying
Method
- Cook the noodles according to package instructions, then drain and set aside.
- Heat a bit of oil in a wok over high heat. Add the shrimp and stir-fry until they turn pink and are cooked through. Remove them from the wok and set aside.
- In the same wok, add a bit more oil if needed. Toss in the green beans, red pepper, broccoli, and mushrooms. Stir-fry until they are just tender but still crisp.
- Add the minced garlic and grated ginger to the vegetables, stirring quickly to prevent burning.
- Return the shrimp to the wok along with the cooked noodles. Pour in the soy sauce and sesame oil, tossing everything together until well combined and heated through.
- Transfer to plates or a serving dish and sprinkle with sesame seeds. Serve hot.