Made with AI
Asian Crayfish & Vegetable Stir-Fry Noodles
35 min 247 kcal per serving Medium
Ingredients
4 Servings
- egg noodles300 g
- crayfish tails200 g
- broccoli florets100 g
- snap peas80 g
- red bell pepper60 g
- oyster sauce2 tbsp
- sesame oil2 tbsp
- garlic2 cloves
- ginger1 tbsp
- red chili1 piece
Instructions
- 1
Cook the egg noodles according to the package instructions. Drain and set aside.
- 2
Prepare the vegetables: cut the broccoli into small florets, slice the snap peas diagonally, and thinly slice the red bell pepper. Mince the garlic, grate the ginger, and finely slice the red chili.
- 3
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
- 4
Add the garlic, ginger, and red chili to the pan. Stir-fry for 30 seconds until fragrant.
- 5
Add the broccoli, snap peas, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are just tender but still crisp.
- 6
Push the vegetables to the side of the pan and add the remaining 1 tablespoon of sesame oil. Add the crayfish tails and stir-fry for 1-2 minutes until heated through.
- 7
Add the cooked noodles to the pan, then pour in the oyster sauce. Toss everything together to combine and heat through for another 1-2 minutes.
- 8
Taste and adjust seasoning if needed. Serve hot and enjoy your Asian Crayfish & Vegetable Stir-Fry Noodles!
