Stir-Fried Egg Noodles with Shrimp and Chinese Broccoli

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

A savory Vietnamese-inspired stir fry featuring extra crispy egg noodles tossed with juicy shrimp and tender Chinese broccoli in a flavorful sauce. This Vietnamese-inspired noodle recipe, ready in about 25 minutes, pairs dried egg noodles, vegetable oil, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 10 min Serves 4 Vietnamese cuisine 420 cal/serving

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Ingredients

8 oz dried egg noodles
4 tbsp vegetable oil
12 oz, peeled and deveined shrimp
4, minced garlic cloves
2 cups, chopped Chinese broccoli (gai lan)
3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1/2 tsp white pepper
1 tsp sugar
1/4 cup water
2, chopped scallions

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Instructions

Step 1: Cook 8 oz dried egg noodles in boiling water for 2 minutes until just tender, drain and toss with 2 tbsp vegetable oil to prevent sticking.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 12 oz shrimp and cook for 2-3 minutes until pink and opaque, then remove and set aside.
Step 3: In the same wok, add another 2 tbsp vegetable oil and sauté 4 minced garlic cloves for 30 seconds until fragrant.
Step 4: Add 2 cups chopped Chinese broccoli and stir-fry for 2 minutes until bright green and tender-crisp.
Step 5: Stir in the cooked noodles with 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1/2 tsp white pepper, 1 tsp sugar, and 1/4 cup water. Toss vigorously for 2 minutes until sauce thickens and coats the noodles.
Step 6: Return cooked shrimp to the wok, add 2 chopped scallions, and stir-fry for another minute to combine all flavors before serving hot.