Recipe courtesy of Anne Burrell

Shrimp and Vegetable Stir-Fried Noodles

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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Olive oil, for stir-frying

10 snow peas 

1 clove garlic, finely chopped 

One 1-inch piece ginger, finely chopped 

1/2 carrot, sliced into thin rounds 

1/2 bunch scallions, greens thinly sliced on the bias, whites thinly sliced 

5 jumbo shrimp (16/20 count), peeled and deveined 

2 tablespoons oyster sauce

1 tablespoon rice wine vinegar 

4 ounces hand-pulled noodles or fresh Chinese egg noodles, blanched

1 tablespoon unsalted peanuts


  1. Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

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