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Ingredients30 m servings 322 cals
Original recipe yields 6 servings
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
- Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
- Serve shrimp and vegetables over noodles.
Per Serving: 322 calories; 6.3 g fat; 49 g carbohydrates; 15.1 g protein; 83 mg cholesterol; 616 mg sodium. Full nutrition
ReviewsRead all reviews 3
DH liked this but thought it was a little bland as is and thought it could use more sauce and some salt. Still a good base recipe that can be easily tweaked. I substituted some things based off ...