Shrimp and Broccoli Stir-Fried Noodles
Quick, vibrant stir-fried noodles tossed with plump shrimp, crisp-tender broccoli, and aromatic garlic. This dish comes together in one pan in under 20 minutes, making it ideal for weeknight dinners. The noodles absorb a savory sauce while staying light and never mushy.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 2 min
- Total
- 29 min
- Makes
- 4 servings (about 3 cups per person)
Steps
Before you start
- Have all ingredients prepped and within arm's reach before you start cooking—stir-frying moves fast
- Pat the shrimp dry with paper towels so they brown rather than steam
- Use a 12-inch (30 cm) skillet or wok; smaller pans will crowd the ingredients
Cook the noodles
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package directions, usually 4–5 minutes, until just tender.
- Drain in a colander and set aside.
- Do not rinse.
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Ready when: Noodles are tender but still have a slight bite; not soft or mushy
Tip: Don't rinse the noodles—the starch helps the sauce cling to them
Make the sauce
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sesame oil.
- Set aside.
Sear the shrimp
- Heat 1 tablespoon (15 ml) of vegetable oil in a 12-inch (30 cm) skillet or wok over high heat until the oil shimmers and just begins to smoke, about 1 minute.
- Add the shrimp in a single layer and cook without moving them for 2 minutes.
- Flip and cook the other side for 1 minute until the shrimp are opaque and pink.
- Transfer to a plate.
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Ready when: Shrimp are opaque with a slight pink blush; do not overcook or they become rubbery
Tip: Don't stir the shrimp while searing—let them brown undisturbed for the first 2 minutes to develop flavor
Cook the broccoli
- Add the remaining 1 tablespoon (15 ml) of vegetable oil to the same skillet over high heat.
- Add the broccoli florets and cook, stirring often, for 3–4 minutes until they are bright green and just tender with a slight crunch.
- Season with a pinch of salt.
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Ready when: Broccoli is bright green and tender-crisp when pierced with a fork; not mushy
Bloom the aromatics
- Push the broccoli to the side of the skillet.
- Add the minced garlic and ginger to the empty space and cook, stirring constantly, for 30 seconds until fragrant.
- If using red pepper flakes, add them now and stir for another 10 seconds.
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Ready when: Garlic and ginger are fragrant and just beginning to brown slightly
Tip: Toast the aromatics briefly to release their oils, but don't let them burn
Combine noodles and toss
- Add the cooked noodles and white and light green parts of the green onions to the skillet.
- Pour the sauce over everything and toss constantly with tongs for 1–2 minutes, lifting and turning the noodles so the sauce coats everything evenly.
- The noodles should be glossy and heated through.
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Ready when: Noodles are glossy, hot, and evenly coated with sauce; no dry spots visible
Tip: Toss vigorously so the sauce distributes evenly and the noodles don't stick together
Return shrimp and finish
- Return the cooked shrimp to the skillet and toss gently for 30 seconds to warm them through.
- Remove from heat.
- Taste and add more soy sauce if needed.
- Garnish with the dark green parts of the green onions and sesame seeds if using.
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Ready when: Shrimp are warmed through and the dish is ready to serve hot
Tip: Add the shrimp gently at the end so they don't break apart; they're already cooked and just need reheating
Good to know
Tips
- Pat the shrimp dry before cooking so they brown instead of steaming—moisture prevents a good sear
- Keep the heat on high throughout to ensure the noodles brown slightly and develop flavor; low heat makes them soggy
- If your skillet feels crowded, work in batches: sear shrimp, cook broccoli, then combine everything
- Taste and adjust the sauce to your preference: add more soy sauce for saltiness, vinegar for tang, or sesame oil for nuttiness
Make ahead
Prepare all ingredients (mince garlic and ginger, cut broccoli, slice green onions) up to 4 hours ahead and store covered in the refrigerator. Cook the noodles up to 2 hours ahead and toss lightly with a little oil to prevent sticking. The stir-fry itself must be made fresh and served immediately.
Storage & reheating
Leftovers keep refrigerated in an airtight container for up to 2 days. Reheat in a skillet over medium heat with a splash of water or soy sauce, stirring often, until warmed through (2–3 minutes). Do not microwave, as the noodles can become tough. The dish does not freeze well due to the texture of the noodles.
Substitutions
- dried egg noodles → ramen noodles (discard the flavor packet), fresh wheat noodles, or crispy chow mein noodles. Adjust cooking time: ramen cooks in 3–4 minutes, fresh noodles in 2–3 minutes, crispy noodles require no cooking and are added dry at the end
- large shrimp, peeled and deveined → chicken breast (cut into bite-sized pieces), firm tofu (pressed and cut into cubes), or sliced pork loin. Chicken takes 4–5 minutes to cook through; tofu and pork each take 3–4 minutes. Adjust seasoning as needed.
- fresh broccoli florets → bell peppers (cut into strips), snap peas, bok choy (cut into chunks), or asparagus (cut into 2-inch pieces). All cook in 3–4 minutes over high heat. Bell peppers may take an extra minute to soften if you prefer them tender.
- oyster sauce → hoisin sauce or additional soy sauce (use 1.5 tablespoons / 22 ml more soy sauce total). Hoisin is slightly sweeter; extra soy sauce will be saltier and less rich. Taste and adjust seasoning.
