RECIPE

Pan-Fried Noodles and Shrimp

Name: Pan-Fried Noodles and Shrimp
Cook time: 1 h
Yield: 2-4

Recipe Created For

Round Dutch Oven

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

2-4

Cook Mode

INGREDIENTS

225g flat rice noodles
3 tablespoons vegetable oil, divided
1 pound bok choy
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
2 cloves garlic, sliced thin
1/2 small red chili, sliced thin
1/2 pound shrimp, peeled and deveined
2 large eggs, lightly beaten
1 lime, cut into wedges
1/2 cup loosely packed cilantro leaves

Expecting guests this weekend? Our Asian-inspired Pan-Fried Noodles and Shrimp recipe is the perfect dish to host in style. This quick stir-fry recipe has everything you need in a main course, featuring shrimp, bok choy, and an array of spices and sauces, including red chili, oyster sauce, and rice vinegar.

The Round Dutch Oven simplifies the preparation of this recipe, offering the ideal piece of cookware to cook the rice noodles, shrimp, and bok choy. This iconic pot is designed to retain heat and evenly distribute it, delivering a well-balanced stir fry rich in flavour and spices. If you are unsure how to finely chop a chilli, be sure to watch our video!

Our Pan-Fried Noodles and Shrimp recipe is a great dish for any occasion, whether you are looking for a quick weeknight meal or when hosting a dinner. This dish offers between two and four servings and takes less than an hour to prepare from start to finish. For larger gatherings, adjust the portions accordingly and enjoy! Follow along the steps below for a delicious meal.

INGREDIENTS

225g flat rice noodles
3 tablespoons vegetable oil, divided
1 pound bok choy
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
2 cloves garlic, sliced thin
1/2 small red chili, sliced thin
1/2 pound shrimp, peeled and deveined
2 large eggs, lightly beaten
1 lime, cut into wedges
1/2 cup loosely packed cilantro leaves

EQUIPMENT

INSTRUCTIONS

Cook rice noodles in boiling water according to package directions. Drain well and toss with 1 tablespoon vegetable oil to keep separated. Trim and wash the bok choy, then slice into 1-inch pieces. Whisk together oyster sauce, soy sauce, rice vinegar and sugar.

Heat a Round Dutch Oven over medium-high heat. Add 1 tablespoon oil. Cook garlic and chili for 15 seconds while stirring, then add the shrimp and cook just until it turns pink. Add the bok choy and toss a few times to coat with oil. Cover the pot with the lid for 1 minute to wilt the greens. Remove the lid and continue to cook while tossing, until the shrimp is cooked through and the moisture is cooked off. Move to a plate.

Heat remaining tablespoon of oil in the pot over medium-high heat. Once hot, add the eggs and scramble quickly. Add the noodles and cook for 1 minute, tossing to separate the strands. Return bok choy and shrimp to the pot.

Pour in the sauce and stir to combine. Continue cooking until all ingredients are hot and evently coated with sauce. Serve with lime wedges and chopped cilantro.