I actually learned how to make this in a high school food and nutrition class and loved it!

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat sesame oil and olive oil in a large wok or frying pan over medium heat; cook and stir shrimp and onion in the hot oil until coated. Mix mushrooms, green bell pepper, and garlic into shrimp mixture, stirring constantly. Add ginger and stir.

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  • Pour water and oyster sauce into shrimp mixture; simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 minutes. Stir well.

  • Mix noodles and bean sprouts into shrimp mixture; toss to combine. Cook until noodles are heated through, 2 minutes. Toss again.

Nutrition Facts

507 calories; protein 29.1g 58% DV; carbohydrates 73.3g 24% DV; fat 9.5g 15% DV; cholesterol 172.6mg 58% DV; sodium 895.7mg 36% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2013
This was so easy and tasted so good! I couldn't find Chinese wheat noodles so I had to make a few small adjustments. I served this with rice. We don't care for bean sprouts so I used celery for the crunch. Because I didn't use the noodles the sauce didn't self thicken so I mixed a half tsp of cornstarch in cold water and stirred that in. The flavors blended perfectly and my son said no more take out. Thanks, Ms Kingsley! Read More
(9)

Most helpful critical review

Rating: 1 stars
02/11/2014
Poor...no flavor. Read More
(1)
19 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/24/2013
This was so easy and tasted so good! I couldn't find Chinese wheat noodles so I had to make a few small adjustments. I served this with rice. We don't care for bean sprouts so I used celery for the crunch. Because I didn't use the noodles the sauce didn't self thicken so I mixed a half tsp of cornstarch in cold water and stirred that in. The flavors blended perfectly and my son said no more take out. Thanks, Ms Kingsley! Read More
(9)
Rating: 5 stars
02/25/2013
what are fresh chinese noodles Read More
(7)
Rating: 5 stars
04/19/2015
I followed the recipe - maybe added a bit more oyster sauce and it turned out really good - my hubby even liked it and he usually doesn't like my stirfrys - we had it over ramen noodles - and all I added extra was a small can of Chinese veggies -because I didn't have an fresh bean sprouts - will be making this dish again!! Read More
(2)
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Rating: 1 stars
02/10/2014
Poor...no flavor. Read More
(1)
Rating: 5 stars
06/06/2017
My family really enjoyed this recipe. The ginger really makes a difference. We added shiitake mushrooms and some more vegetables and we loved it. We will definitely make it again. Read More
(1)
Rating: 4 stars
07/07/2018
This recipe has become one of my favorites. I did make minor changes to my liking such as adding extra garlic and ginger for bold flavors along with assorted vegetables (carrots, bell pepper, broccoli, snap peas, and mushrooms). I also added half a teaspoon of sugar to bind the taste along with dash of red chili flakes for some kick. I tasted just like what you get from the take out and will continue to make more. Read More
(1)
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Rating: 4 stars
10/04/2017
I made this for dinner yesterday and it was terrific! My husband and 4 year old loved it. I wonder if you could substitute the noodles for white rice??? Read More
(1)
Rating: 4 stars
06/07/2020
Added snap peas Next time might add more onions and red not green pepper and a little heat - somewhat bland Read More
Rating: 2 stars
04/28/2020
It was too bland my taste and I followed the recipe. I would add more spice to it Read More