Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) black pepper
  • 8 ounces (225g) dried egg noodles
  • 2 tablespoons (30ml) vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup (100g) broccoli florets
  • 1 cup (100g) sliced carrots
  • 1/2 cup (50g) sliced green onions
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) cornstarch
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) fresh ginger, minced

Instructions:

  1. In a medium bowl, combine shrimp with 1 tablespoon soy sauce, sesame oil, ginger, and pepper. Set aside to marinate.
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain and set aside.
  3. In a small bowl, whisk together 1/4 cup soy sauce, honey, rice vinegar, cornstarch, garlic, and ginger.
  4. Heat vegetable oil in a large wok or skillet over medium-high heat. Add bell peppers, broccoli, and carrots. Stir-fry until slightly tender-crisp, about 5 minutes.
  5. Push the vegetables to one side of the wok. Add the marinated shrimp and cook until pink and opaque, about 2-3 minutes per side.
  6. Add the cooked noodles to the wok. Pour the sauce over the vegetables, shrimp, and noodles. Stir-fry until the sauce thickens, about 1-2 minutes.
  7. Garnish with sliced green onions and serve immediately.