Shrimp and Egg Noodles with Pan-Seared Broccoli
A quick and easy stir-fry that combines succulent shrimp, eggs, and tender noodles with pan-seared broccoli. Modified without bell peppers, ginger, and sesame oil.
25 min4 servings140 kcal
Ingredients
| 200g | Egg noodles |
| 200g | Jumbo shrimp |
| 2 | Eggs |
| 1 | Carrot |
| 1 small head | Broccoli |
| 1 | Onion |
| 3 tbsp | Soy sauce |
| 3 tbsp | Vegetable oil for frying |
| 2 | Green onion for garnish |
Instructions
Cook 200g of egg noodles according to package directions. Drain and rinse with cold water.
Clean and chop 1 small head of broccoli into smaller florets. Peel and julienne 1 carrot.
Peel and finely chop 1 onion.
Crack 2 eggs into a bowl and lightly beat them.
Heat 1 tbsp of vegetable oil in a skillet or grill pan over medium heat. Add the broccoli florets and cook, turning occasionally, until slightly tender and browned. Set aside.
Heat the remaining 2 tbsp of vegetable oil in a wok or large skillet over medium heat.
Add 1 chopped onion and 1 julienned carrot. Stir-fry for about 3-4 minutes, until the vegetables are slightly softened.
Add 200g of jumbo shrimp to the pan and cook for a few minutes until pink and cooked through.
Push the vegetables and shrimp to one side of the pan. Pour the 2 beaten eggs into the empty side of the pan and let them set slightly. Then, scramble the eggs with a spatula.
Add 200g of cooked egg noodles, 3 tbsp of soy sauce, and the pan-seared broccoli florets to the pan.
Toss everything together well in the pan, ensuring the noodles, vegetables, and shrimp are evenly mixed with the scrambled egg.
Continue to cook for another 1-2 minutes until everything is heated through and well combined.
Finely chop 2 green onions and sprinkle over the dish for garnish before serving.
Important Notice
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