Stir frying is a Chinese cooking technique in which ingredients are fried in a wok with a small amount of very hot oil while being stirred. A wok is a deep, round-bottomed frying pan. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Scholars think that wok frying may have been used as early as the Han dynasty for drying grain; however, it was not until the Ming dynasty that the wok reached its modern shape and began being used to cook food in hot oil.
Recipe Servings: 3
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 oz thin dried asian egg or wheat noodles
- 1 Tbsp oil
- 2 Tbsp garlic, minced
- 2 Tbsp fresh ginger, minced
- 1 lb large shrimp, shelled and deveined
- 8 oz fresh snow peas
- ¾ cup chicken broth
- 3 Tbsp soy sauce
- 2 Tbsp cornstarch
- 2 Tbsp water
- 2 Tbsp green onion, chopped
- Sriracha hot sauce, optional
Directions
- Cook the noodles according to the package’s directions, which typically takes 8–12 minutes. Set aside until needed to assemble the dish.
- Pour the oil into a large wok or nonstick frying pan and set it over medium-high heat.
- Add the garlic and ginger to the hot oil. Cook, stirring, about 30 seconds until fragrant.
- Add the shrimp, stirring to coat with the garlic mixture, and cook for 1 minute.
- Stir in the snow peas and cook for 1 minute.
- Stir in the broth and soy sauce and bring to a simmer.
- Combine the cornstarch and water in a small dish, stirring until dissolved.
- Add the cornstarch mixture to the broth and bring it to a boil, cooking for about 1 minute until the sauce thickens slightly.
- Pour the shrimp and sauce over the noodles, tossing to coat.
- Divide the shrimp stir fry equally among three serving plates, garnish with green onion, and serve immediately with sriracha sauce on the side, if desired.
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