Ingredients

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

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.
2. 2 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.
3. 3 Serve shrimp and vegetables over noodles.

Nutrition per serving