Spicy Stir Fry Noodles with Shrimps & Broccoli | Easy Stir Fry Recipe
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Egg noodles – 400 gms
  • Vegetable oil – 8 tbsp
  • Garlic – 10 to 12 cloves, minced
  • Ginger – 2-inch piece, julienned
  • Dry red chili – 4, broken
  • Onion – 1, large, sliced
  • Mini shrimps – 300 gms, peeled
  • Boneless chicken cubes – 200 gms, cut into bite sized pieces
  • Broccoli – 1 head, medium, cut into bite sized florets
  • Carrot – 2, medium, julienned
  • Light soy sauce – 2 tbsp + 1 tsp
  • Sriracha (or any hot sauce) – 2 tbsp
  • White vinegar – 1 tbsp
  • Sugar – 1 tbsp
  • Salt and black pepper to taste
  • Spring onion greens to garnish
  1. Heat a large pot of water (about 2-3 liters) with 4 tablespoons of salt in it. Once the water starts boiling, add the dry egg noodles to it. Cook the noodles in boiling water until just soft; it would not take more than 5 minutes on high flame. Drain the water out and transfer the noodles to a colander and rinse thoroughly with cold water; then leave the colander over a bowl to let the excess water drip off.
  2. Wash the shrimps thoroughly. The mini shrimps are usually sold peeled and deveined with the heads removed and that makes it very handy to use in such stir fries.
  3. Heat a wok keeping the flame on high and add 1 tablespoon of vegetable oil to it. Once the oil is hot, drop the shrimps in and cook them on medium high for 4 to 5 minutes stirring frequently until they change color and turn opaque. Season them with salt and transfer the cooked shrimps to a bowl and set aside.
  4. Steam the broccoli pieces for 8 to 10 minutes or until they are tender as per your liking. I like them a bit crunchy. Set them aside.
  5. In a small bowl, mix soy sauce, hot sauce, vinegar and sugar. Stir to mix well and set it aside.
  6. Wash the chicken and drain all the water out. Add a teaspoon of light soy sauce and salt to taste. Mix well.
  7. Heat about a tablespoon of vegetable oil in the wok. Once the oil is very hot, tip in the chicken cubes and stir fry them on medium high for 6 to 8 minutes or until they are cooked through. The chicken pieces should turn golden on the edges and should be completely opaque. Take them out in a bowl and set aside.
  8. Now its time to stir fry, but before starting please ensure that you have your sliced onions, minced ginger & garlic and julienned carrots ready by the side of your wok.
  9. Heat the remaining vegetable oil in the same wok. Once the oil is very hot, reduce the flame to low and add minced garlic, minced ginger and dry red chilies. Stir fry them until they become fragrant, about a minute.
  10. Now crank up the heat to medium-high and drop in the sliced onions. Stir fry them on high for couple of minutes or until they are soft. Next add the julienned carrots and continue stir frying them on high for a minute.
  11. Now, if you are like me and prefer tender carrot juliennes as opposed to crunchy carrot pieces, then you can apply this trick to soften carrots quickly without losing their bright color. Keeping a lid ready, drizzle couple of tablespoons of water around the veggies in the wok and quickly cover the wok with lid, then turn the flame to medium low. This will produce steam which the lid will help keeping trapped inside the wok and this steam will eventually soften the carrots beautifully as well as quickly without sacrificing their color. I really love this technique and swear by it! Do give it a try!
  12. Once the veggies are softened to your liking, add the boiled egg noodles to the wok. Crank up the heat and stir fry the noodles for good 8 to 10 minutes. If the noodles seem dry, drizzle some of the prepared sauce on top and continue stir frying. The sauce will loosen up the noodles making the stirring easy.
  13. Season the noodles with pepper to taste and continue stir frying until the noodle strands are little firmed and have absorbed the sauce beautifully. Add salt, only if needed, at the very end of cooking after doing a taste test.
  14. Finally drop in the steamed broccoli, sautéed shrimps & cooked chicken cubes and drizzle the remaining sauce all over. Stir fry for couple of minutes more to mix everything well. You may need two stirring spoons or you can use a tong to mix everything easily and effectively.
  15. Your spicy stir fry noodles with shrimps and broccoli are ready to serve. Transfer to individual serving bowls, sprinkle some sesame seeds and green onions on top. Serve the shrimp & broccoli stir fry noodles warm with ketch up or your favorite stir-fried side dish. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2019/04/spicy-stir-fry-noodles-with-shrimps-broccoli/