Gigi’s Shrimp Stir-Fry Noodles
This stir-fry recipe is perfect for your palate and your wallet! No more take-out orders!
Do you ever feel clueless when navigating the recipe world? Me too. I even considered buying a last minute ticket to get an exotic ingredient from a different continent. If you are looking for a simple and easy way to make super delicious stir-fry noodles in 15 minutes or less, then you should follow this recipe and watch the video! It’s so easy and simple, but most importantly, SO DELICIOUS!
Check out my video below!
Substitutions:
Don’t have a wok? No problem, just use a large pan.
You can substitue the ginger-garlic paste for fresh ginger and garlic. Just use 1½ tsp of minced garlic and 1½ tsp of grated ginger.
You can use or add different vegetables if you like. I recommend brocolli, peppers, cauliflower or zucchini.
You can also substitute shrimp for chicken, steak stripes or even no meat.
You can use any type of noodles you want. Cook them according to their package instructions.
Tips:
Watch the recipe video for a visualized step by step instructions.
Use a large wok or pan.
Let your oil heat up. You will see some smoke. (approximately 1 min).
Tap your shrimp or meat with paper towel to remove excess water.
Don’t overcrowd your pan. Put one thing at a time.
Don’t overcook your ingredients. Stir-frying each ingredient for 1 min in high heat should suffice in most cases.
Ingredients: (yields to 2 servings)
8 oz of shrimp
1 cup shredded carrots
2 cups shredded cabbage
1 small yellow onion sliced
2 tbsp of soy sauce
1 tbsp of oyster sauce
1 tbsp of ginger garlic paste (or 1½ tsp of minced garlic and 1½ tsp of grated ginger)
1/2 tsp of concentrated chicken base (optional, but it adds flavor)
4 tbsp of vegetable oil (you can use less oil if you want for a healthier option)
275g of cooked Shanghai noodles
Method
Add 1 tbsp of vegetable to your wok. Let it heat up for approximately 1 min. Add your onions and stir-fry for 1 minute. Set aside.
Add 1 tbsp of vegetable oil to your wok. Add your shrimp and stir-fry for 1 minute. Set aside.
Add 1 tbsp of vegetable oil. Add your ginger-garlic paste and chicken base and let them fry for approximately 10 seconds so that their flavors infuse in the oil. Add your carrots and cabbage and stir-fry for 1 minute.
Add the cooked onions and shrimp that you set aside to your carrot-cabbage mix and stiry-fry for an additional minute.
Push your ingredients to the side to make space in the middle of your wok. Add 1 tbsp of vegetable oil and add your cooked noodles and mix everything together.
Add your soy sauce and oyster sauce mixture. Stir-fry for 1 minute. Et voilà!
