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Pan Fried Noodles with Shrimp

Yields6 ServingsTotal Time30 mins

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

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

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.

Nutrition Facts

Serving Size 6 Servings

Servings 0