Sizzling shrimp and veggie stir-fry noodles

Dive into the vibrant world of stir-fried noodles, where succulent shrimp meets a medley of colourful vegetables, all tossed together in a flavorful dance of garlic, ginger, and sesame seeds. This dish, prepared in the traditional wok, is not just a feast for the eyes but a powerhouse of nutrients, offering a perfect balance of protein, vitamins, and minerals.

Stir-frying, a cooking technique that originated in China, involves quick cooking of ingredients at high heat in a wok, ensuring that the vegetables stay crisp and the proteins tender. This method has become a staple in Asian cuisine, giving birth to countless variations of stir-fried noodle dishes, each region adding its own unique twist.

This stir-fried noodle dish with shrimp and vegetables is delicious and has a nutritional punch. Shrimp is an excellent source of lean protein and key nutrients like iodine, while the assortment of vegetables like beans, red pepper, broccoli, and mushrooms brings a bounty of vitamins, antioxidants, and fibre to your plate. The addition of garlic and ginger not only enhances the flavour but also offers anti-inflammatory and immune-boosting properties.

Ingredients

• 200g of noodles (rice, egg, or whole wheat)
• 200g shrimp, peeled and deveined
• 1 cup green beans, trimmed
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Sesame seeds for garnish
• Salt and pepper to taste
• Oil for stir-frying

Method

1. Cook the noodles according to package instructions, then drain and set aside.
2. Heat a bit of oil in a wok over high heat. Add the shrimp and stir-fry until they turn pink and are cooked through. Remove them from the wok and set aside.
3. In the same wok, add a bit more oil if needed. Toss in the green beans, red pepper, broccoli, and mushrooms. Stir-fry until they are just tender but still crisp.
4. Add the minced garlic and grated ginger to the vegetables, stirring quickly to prevent burning.
5. Return the shrimp to the wok along with the cooked noodles. Pour in the soy sauce and sesame oil, tossing everything together until well combined and heated through.
6. Transfer to plates or a serving dish and sprinkle with sesame seeds. Serve hot.