Cantonese Style Stir-Fried Egg Noodles with Shrimp and Vegetables

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden egg noodles stir-fried with succulent shrimp, crunchy vegetables, and a savory sauce for a satisfying one-pan meal. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs fresh egg noodles, shrimp, peeled and deveined, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Chinese cuisine 380 cal/serving

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Ingredients

12 oz fresh egg noodles
10 oz shrimp, peeled and deveined
1 medium carrot, julienned
1 cup snow peas, trimmed
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
3 tbsp vegetable oil
1/4 cup chicken broth
2 green onions, sliced

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Instructions

Step 1: Bring a large pot of water to a boil. Add 12 oz fresh egg noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 10 oz peeled shrimp and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove shrimp and set aside.
Step 3: In the same wok, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 1 julienned carrot and 1 cup snow peas, stir-frying for 2 minutes until vegetables are crisp-tender.
Step 5: Return the shrimp to the wok along with the drained noodles. Add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 cup chicken broth. Toss everything together and stir-fry for another 2 minutes until the noodles are heated through and coated in sauce.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving immediately.