Shrimp & Noodle Stir Fry

A stir fry is an ideal dish to make at home because there’s leeway in choosing what you decide to put into it – you can use whatever proteins or vegetables you have on hand such as chicken, beef, shrimp, pork, tofu, etc…   My husband and I made this stir fry with shrimp and then threw in whatever veggies we had on hand.  We bought some low mein noodles, but rice or even a thin spaghetti would work well too.

The word stir fry was first introduced into the English language by Buwei Yang Chao in her book How to Cook and Eat in Chinese to describe one technique of stir fry called chao: “Roughly speaking, ch’ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it ‘stir-fry’ or ‘stir’ for short. The nearest to this in western cooking is sauté. … Because stir-frying has such critical timing and is done so quickly, it can be called ‘blitz-cooking'” (Chao, 43).  Bao is the other stir fry technique in which the ingredients are added in rapid-fire succession and are constantly tossed, except when stopping to add more ingredients.  As you’ll notice in this recipe, everything is added to the wok at different times and not mixed until the very end.  Even though there are numerous steps to make a stir fry, the entire cooking time is minimal since the wok is extremely hot and the ingredients cook fast.  Use whatever protein and vegetables you like to make this recipe your own!


  • 8 oz low mein noodles
  • 3 tbsp vegetable oil
  • 3 scallions, diced
  • 2 garlic cloves, minced
  • 1/2 tsp dried ginger
  • 1/2 tsp red pepper flakes
  • 1 green pepper, diced
  • 1 orange pepper, diced
  • 1 jalapeno, diced
  • 2 c bean sprouts
  • 1 package fresh white mushrooms, chopped
  • 3 heads of baby bok choy, chopped roughly
  • 1 lb shrimp cleaned and deveined
  • 2 c chicken broth
  • salt to taste
  • soy sauce to taste


  1. Soak noodles in cold water for 15 minutes
  2. Heat a wok or large skillet over medium-high heat, add 1 tbsp oil, and heat until just smoking
  3. Add the scallions, ginger, and red pepper and stir-fry 1 minute
  4. Add the peppers, mushrooms, bean sprouts, and garlic and stir-fry until just tender
  5. Transfer vegetable mix to a bowl and set aside
  6. Add 1 tbsp oil to the wok and heat until just smoking
  7. Add the bok choy and stir-fry until bok choy is just tender.  Add to the vegetable mix
  8. Add remaining 1 tbsp oil to the wok and stir-fry the shrimp until just tender
  9. Transfer the shrimp to the vegetable bowl
  10. Add the chicken broth to the wok and bring to a boil. Stir the noodles into the broth and cook until chicken broth is absorbed, 4-5 minutes
  11. Return shrimp and vegetable mix to the noodles
  12. Season to taste with salt and soy sauce


Filed under Main Course

3 responses to “Shrimp & Noodle Stir Fry

  1. Daddy Kenyon

    Great recipe Kara – I had something similar at the Kerlin’s the other night – good job honey.


  2. Mom

    This is a great recipe. I’ll have to try this for dinner tonight. I even found this weekend in my cupboard crystallized ginger that probably would be good. I love when you can make something fast, no fuss no muss. Great job as always!!

  3. Norma Toussaint

    sounds delicious! I’ll have to try to recipe out. i love noodles.

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