Wok-Tossed Chili Shrimp Noodles

Succulent shrimp and fresh bell peppers tossed with egg noodles in a fiery and savory chili garlic sauce, creating a quick and flavor-packed meal.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Medium
• Cost: $3.83/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein

Tags

• stir-fry
• quick
• spicy
• savory
• comfort food
• healthy

Ingredients

• 12 ounce egg noodles
• 2 tablespoon vegetable oil
• 1.5 pound shrimp (raw, peeled and deveined)
• 1 yellow onion (large, thinly sliced)
• 2 clove garlic (minced)
• 1 red bell pepper (thinly sliced)
• 0.5 cup chicken broth
• 0.25 cup soy sauce
• 2 tablespoon sriracha sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 0.25 teaspoon black pepper
• 2 tablespoon sesame seeds (for garnish)

Instructions

1. Cook egg noodles according to package directions. Drain, rinse with cold water, and set aside.
2. In a small bowl, whisk together the chicken broth, soy sauce, sriracha sauce, rice vinegar, and cornstarch. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the peeled and deveined shrimp and black pepper. Cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from wok and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the wok. Add the thinly sliced yellow onion and cook until softened, about 3 minutes. Add the minced garlic and thinly sliced red bell pepper. Cook for another 3-4 minutes until the bell pepper is crisp-tender.
5. Pour the prepared sauce into the wok, stirring constantly until it thickens, about 1-2 minutes.
6. Add the cooked egg noodles and cooked shrimp back to the wok. Toss everything together until thoroughly coated and heated through.
7. Serve immediately, garnished with sesame seeds if desired.

Notes

For extra vegetables, feel free to add sliced carrots, broccoli florets, or snow peas to the stir-fry during the last few minutes of cooking with the bell peppers.

Nutrition (per serving)

• Calories: 485
• Protein: 37.1 g
• Carbohydrates: 48.7 g
• Fat: 15.5 g
• Fiber: 3.2 g
• Sodium: 1450 mg
• Saturated Fat: 2.5 g
• Sugar: 7.3 g
• Cholesterol: 240 mg