I am notorious for just buying things at the grocery store that sounds like a fun ingredient or look like they could make a good recipe. More frequently this happens at my local Asian Food Market then anywhere else. I can never leave there without something I want to try out. I would say as much as I love this process, The Hubby doesn’t enjoy all the cabinets full of random ingredients.
Recently I stumbled upon these noodles in my cabinet, never having had a plan for them of course. I just knew I wanted to try them soon after I “found” them again in my cabinet. I had been reading a Buzzfeed article about the 27 Better Ways to Eat Ramen, and #3 Sirloin Snap Pea Stir Fry jumped out at me. Which is how this recipe came to life for dinner.
Some nights dinner just comes together.
Shrimp & Beef Pan Fried Noodles
yields 4-6 servings
- 1 Lb package of Chinese plain wheat noodles or 3 packages roman noodles (minus the seasoning packet)
- 2-4 heads of broccoli, cut into bite size pieces
- 1 medium onion
- 1 lb sirloin steak, thinly sliced
- 20 raw shrimp, peeled and devained
- 2 tablespoons coconut or vegetable oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1/4 cup oyster sauce
- 1/4 cup cooking water
- 1 tablespoon sugar
- Fresh cracked black pepper
- In a large pot of boiling water cook noodles 1 minute less than package instructions. Drain and reserve 1/4 cup cooking water.
- In a wok or large fry pan, heat oil on medium-high heat. Add steak and onions. Cook until steak is browned on each side. Season with black pepper while cooking.
- Add shrimp (pat dry before adding), broccoli and garlic to steak. Saute for 3 minutes coating with juices and oil.
- Stir in soy sauce, oyster sauce, sugar and cooking water from noodles. Stir until full incorporated.
- Add noodles and stir until noodles are coated with sauce. Turn heat to high and allow noodles to sit and brown for 4 minutes, stirring at 2 minutes.