Stir-Fried Cantonese Egg Noodles with Shrimp and Snow Peas

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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 drafted and published.

Egg noodles tossed in a light soy and oyster sauce glaze, stir-fried with succulent shrimp and crisp snow peas for a balanced Cantonese noodle dish. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs fresh egg noodles, shrimp, snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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 3 Chinese cuisine 350 cal/serving

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Ingredients

10 oz fresh egg noodles
12 oz, peeled and deveined shrimp
1 cup, trimmed snow peas
3 cloves, minced garlic cloves
1 tbsp, minced ginger
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
1/4 cup chicken broth
2 stalks, sliced scallions
1/4 tsp white pepper

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Instructions

Step 1: Bring a large pot of water to a boil. Add 10 oz fresh egg noodles and cook for 2 minutes until just tender. Drain and rinse under cold water to stop cooking, then set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 12 oz peeled and deveined shrimp and stir-fry for 2 minutes until pink and opaque. Remove shrimp and set aside.
Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
Step 4: Add 1 cup trimmed snow peas and stir-fry for 1-2 minutes until bright green and crisp-tender.
Step 5: Return the shrimp to the wok along with the cooked noodles. Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/4 cup chicken broth, and 1/4 tsp white pepper. Toss everything together and stir-fry for 2 minutes until the noodles absorb the sauce.
Step 6: Drizzle 1 tsp sesame oil and sprinkle 2 sliced scallions over the top. Toss gently to combine before serving hot.