Garlic Shrimp Stir-Fry with Noodles

garlic stirfry 1
Copyright 2019 Barb Szyszkiewicz. All rights reserved.

These noodles and sauce will work well with any vegetable or meat you want to add. This time I used mushrooms, snow pea pods, and shrimp. Take a moment to get everything set up before you begin cooking the noodles, and it will all be ready at the same time — no waiting. I used whole-wheat linguine as a budget-friendly, easy-to-find alternative to Asian noodles.

Garlic Shrimp Stir-Fry with Noodles

Makes 4 servings

8 oz. whole-wheat linguine*
2 tbsp olive oil
1 cup onion, diced
4 cloves garlic
6 oz. snow pea pods, trimmed
2 cups mushrooms, sliced (I used Baby Bella)
1 lb. medium shrimp, peeled and deveined, tails off
2 tbsp oyster sauce
2 tbsp brown sugar
2 tsp soy sauce
1 tsp sesame oil
1 tbsp sesame seeds

Prepare linguine or other noodles as directed on package.

While noodles cook, heat a heavy skillet over a medium flame. Add olive oil to hot pan, and sauté onion until it begins to soften. Stir in garlic until aromatic. Turn down the flame a bit and add snow pea pods and mushrooms, and stir-fry until nearly done. Add in shrimp and cook 2 minutes. Flip shrimp and allow to cook 3-4 more minutes or until done.

Mix remaining ingredients for sauce. Add cooked pasta to skillet and stir in sauce ingredients. If a thicker sauce is desired, cook 2 minutes more.

garlic stirfry 2

*Nutrition facts do not include noodles but do include the snow pea pods, mushrooms, and shrimp. Carb counts of noodles vary widely by brand.

LABEL garlic shrimp stir fry for 4 no noodles


Copyright 2019 Barb Szyszkiewicz for Cook and Count

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