This stir-fry is a good example of the Chinese-American style called lo mein, where meat and vegetables are quickly cooked together and then the whole dish is tossed with noodles at the end. Look for the egg noodles in the Asian aisle of well-stocked grocery stores.
More of a rice fan? Learn How to Make White Rice as a substitution. See also our easy stir fry using chicken.
- About 6 ounces thin dried Asian egg or wheat noodles
- 1 tablespoon vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 pound large shelled and deveined shrimp
- 8 ounces fresh snow peas
- 2 tablespoons cornstarch
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons chopped green onions
- Sriracha hot sauce
1Cook noodles according the package directions. Set aside.
2In a large wok or nonstick frying pan, heat the oil over medium-high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir to coat with the garlic mixture, then cook 1 minute. Mix in the snow peas and cook 1 minute.
3Stir in the broth and soy sauce and cook just until simmering. Combine the cornstarch with 2 tablespoons of water, add to the broth, and cook until the mixture boils again and the sauce thickens slightly, about 1 minute. Sprinkle with green onions and toss with the noodles.
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