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Ingredients

1 pound fresh Chinese egg noodles 2 tablespoons olive oil ⅓ cup chopped onion 1 clove garlic, chopped ¾ cup broccoli florets ½ cup chopped red bell pepper 2 cups cooked shrimp ½ cup sliced water chestnuts, drained ½ cup baby corn, drained ½ cup canned sliced bamboo shoots, drained 3 tablespoons oyster sauce 1 tablespoon red pepper flakes, or to taste

Nutrition Info

321.9 calories carbohydrate: 49 g cholesterol: 83.2 mg fat: 6.3 g fiber: 2.6 g protein: 15.1 g saturatedFat: 0.8 g servingSize: - sodium: 615.7 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

This delicious shrimp dish is a colorful, easy to make, and will keep you wanting seconds. Enjoy.