Egg noodles with shrimp, carrots, bell pepper, and edamame in a light soy sauce

Pan Fried Noodles with Shrimp

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Pan fried egg noodle stir fry recipe combined with vegetables, shrimp and an Asian flavored sauce

Total Time30 mins
Yields6 Servings
Ingredients
 6 Mueller’s® Medium Egg Noodles, uncooked
 1 lb medium peeled and deveined shrimp, thawed if frozen
 2 tbsp Lite Soy Sauce, divided
 0.13 tsp ground black pepper
 2 tbsp Pure Wesson® Canola Oil
 1 cup shredded carrot
 1 cup thinly sliced red bell pepper
 1 cup frozen shelled edamame (green soybeans)
 1 cup Teriyaki Stir Fry Sauce-Marinade
 toasted sesame seeds, optional
Cooking Directions
1

Cook noodles according to package directions, omitting salt. Place drained noodles on paper-towel lined plate; pat dry. Meanwhile, combine shrimp, 1 tablespoon soy sauce and pepper in medium bowl.

2

Heat oil in wok or large skillet over high heat. Add cooked noodles and remaining soy sauce; cook 5 to 7 minutes or until noodles are browned lightly and crisp, stirring occasionally. Remove from wok; set aside.

3

Add shrimp and carrot; cook and stir 2 minutes or until shrimp begin to turn pink. Add bell pepper and edamame; cook 2 to 3 minutes more. Add noodles and sauce to wok; stir to combine and cook until hot. Sprinkle with sesame seeds, if desired.

Ingredients

Ingredients
 6 Mueller’s® Medium Egg Noodles, uncooked
 1 lb medium peeled and deveined shrimp, thawed if frozen
 2 tbsp Lite Soy Sauce, divided
 0.13 tsp ground black pepper
 2 tbsp Pure Wesson® Canola Oil
 1 cup shredded carrot
 1 cup thinly sliced red bell pepper
 1 cup frozen shelled edamame (green soybeans)
 1 cup Teriyaki Stir Fry Sauce-Marinade
 toasted sesame seeds, optional

Directions

Cooking Directions
1

Cook noodles according to package directions, omitting salt. Place drained noodles on paper-towel lined plate; pat dry. Meanwhile, combine shrimp, 1 tablespoon soy sauce and pepper in medium bowl.

2

Heat oil in wok or large skillet over high heat. Add cooked noodles and remaining soy sauce; cook 5 to 7 minutes or until noodles are browned lightly and crisp, stirring occasionally. Remove from wok; set aside.

3

Add shrimp and carrot; cook and stir 2 minutes or until shrimp begin to turn pink. Add bell pepper and edamame; cook 2 to 3 minutes more. Add noodles and sauce to wok; stir to combine and cook until hot. Sprinkle with sesame seeds, if desired.

Pan Fried Noodles with Shrimp

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