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

Pan-Fried-Noodles-with-Shrimp Pan Fried Noodles with Shrimp
Pan-Fried-Noodles-with-Shrimp Pan Fried Noodles with Shrimp

Pan Fried Noodles with Shrimp

  , , , , , , , , ,

August 9, 2016

This stir fry uses noodles with shrimp and vegetables pan fried in an Asian-flavored sauce, making it a simple dish packed with authentic flavors.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings


6 oz. Pennsylvania Dutch® Medium Egg Noodles, uncooked

1 lb medium peeled and deveined shrimp, thawed if frozen

2 tbsp Lite Soy Sauce, divided

1/8 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


1Cook 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.

2Heat 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.

3Add 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.


0 Reviews

?s=65&d=mm&r=g Pan Fried Noodles with Shrimp

All fields and a star-rating are required to submit a review.