Shrimp Stir Fry with Noodles and Vegetables Taylor Farms


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Heat 1 tbsp canola oil and 1 tbsp soy sauce in a wok or wok pan until fragrant. Stir in beef for 2-3 minutes in hot oil after it has been added. Return the wok to high heat and add shrimp to the same bowl with beef. Stir in the onion, carrot shreds, frozen peas, defrosted and 1 minute of hot sauce.


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Set aside for now. Heat 1/2 tbsp olive oil in a large non-stick skillet over medium heat. Season steak with salt and pepper. Add to the skillet and cook for about 3 minutes, stirring occasionally, until steak is browned on all sides. Remove the beef from the skillet and set aside for now.


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Instructions. Cook noodles in boiling water for about 3-4 minutes. Rinse, drain and set aside. In a wok set over medium to high heat, add the sesame oil and bring it up to temperature for around 30 seconds. Add the garlic and chili and give a good stir. Let cook for about a minute. Add the chopped carrots and cook for a further 2-3 minutes. Add.


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Peel your shrimp and transfer the shrimp to a small bowl, season with a pinch of salt and pepper. In a small bowl, add the teriyaki sauce, brown sugar, sesame oil, honey, ginger and garlic, and corn starch. Mix well and set aside. Bring water up to a boil to cook the udon noodles. Heat a wok on medium-high heat.


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Step 4: Cook the Vegetables. Add the bagged stir fry vegetables, chopped bell peppers, and chopped green onions to the oiled griddle and spread in a thin, even layer for them to start to cook. After 1-2 minutes, saute vegetables together. Then, add 2 tablespoons teriyaki sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil.


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Step 1. Heat the olive oil in a skillet over medium-high heat. Step 2. Add in the steak and season with salt, pepper, and seasonings of your choice. Step 3. Saute until ½ way cooked through, then add in the sliced onion. Step 4. Continue to saute until the onion is tender and the steak is cooked to your liking.


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Drain and set aside. In a small bowl whisk soy sauce/coconut amino, orange juice, honey, hoisin sauce, sesame oil, ginger, and chili flakes. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add in shrimp, garlic, a pinch of salt and pepper. Cook for 2-3 minutes, then stir in carrots and bell pepper and cook for a minute more.


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Set aside. Prepare Shrimp: Peel and remove veins from shrimp. If moist, pat dry with paper towels. Set aside. Make Sauce: Add all sauce ingredients to small saucepan. Occasionally stirring, bring to simmer over medium-low heat, about 5 minutes. Once simmering, reduce to low heat to keep sauce warm; meanwhile, proceed to next step.


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Pat dry with paper towels, and place in a medium bowl. In the two medium bowls, sprinkle half the dry seasonings mix over the steak and the other half on the shrimp. To each bowl, add 1 tablespoon of soy sauce, and toss to combine. Allow to marinate for 10-20 minutes while preparing the veggies and fried rice.


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Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out. In the same pan add additional 2 tablespoon oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink. Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.


Shrimp Stir Fry with Noodles and Vegetables Taylor Farms

Add bok choy and cook, stirring often, until crisp-tender, about 3 minutes. Transfer the mushroom mixture to a medium bowl and set aside. Heat the remaining 1 tablespoon oil over medium-high. Add shrimp and cook, flipping occasionally, until just opaque in centers, 2 to 3 minutes. Add the honey mixture and soaked, drained noodles to the skillet.


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Remove frozen shrimp from the package and place in a large bowl of warm, not hot, water. Let the shrimp defrost. You may need to drain the water and add fresh warm water 1 to 2 times to get the shrimp to fully defrost. While the shrimp defrosts cook the steak. Add 1 tsp. olive oil to a pan over medium high heat.


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Add the broccoli, carrots, onions, snow peas, and mushrooms and let them soften for 4 minutes. Add the bell peppers and cook for 1-2 more minutes. Add the sauce. Bring it to a boil. Reduce to medium low once desired thickness is obtained. Add the beef back along with cooked noodles. Stir to combine and heat through.


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Remove shrimp from wok. Add ~1 tbsp vegetable oil to wok. Once oil is hot, add garlic and onions and cook for 30 seconds or so, avoid burning the garlic. Add noodles and stir continuously for 1 minute or so, then add sauce to noodles. Continue stirring noodle for another minute or so, and coat noodles evenly with sauce.


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Saute the veggies: Preheat a wok or large skillet over medium high heat. Saute the bell peppers and snow peas until golden brown. Remove and set aside. Cook the shrimp: In the same pan, cook the shrimp until pink and opaque, about four minutes. Combine it all together: Return veggies to the pan, then pour stir-fry sauce over everything.


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Heat 1 tablespoon oil in a wok or large sauté pan over high heat. Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through.