Tag: stir-fry

Spicy Garlic Sesame Noodles – Simply Scratch
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These Spicy Garlic Sesame Noodles so simple yet delicious! Cooked lo mein noodles are tossed with a quick and easy spicy garlic sesame sauce and topped with green onions, chili crisp (if desired) and toasted sesame seeds. Yields 4 servings.

Looking for a quick, easy and spicy noodle dish? Look no further.

Cooked lo mein noodles are tossed in a super simple sauce consisting of low-sodium soy sauce, toasted sesame oil, tahini and sambal oelek. Served topped with chili garlic crisp (for extra heat and texture), sliced green onions and toasted sesame seeds.

I love a good noodle recipe.

To Make These Spicy Garlic Sesame Noodles You will Need:
- lo mein noodles – Or substitute with dried ramen or thin spaghetti noodles.
- vegetable bouillon – Gives the sauce some depth of flavor.
- light brown sugar – Lends sweetness and balances the saltiness.
- hot water – Helps to dissolve the sugar and bouillon.
- low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
- toasted sesame oil – Gives this dressing a toasty warm flavor.
- tahini – Lends creaminess and subtle nutty flavor.
- sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
- rice vinegar – Adds delicious tang.
- oil – I use one that’s specifically for high temperature cooking.
- garlic paste – I use store bought pre-grated garlic paste which helps make this recipe come together faster.
- ginger paste – I use store bought pre-grated ginger paste which helps make this recipe come together faster.
for serving (optional):
- chili garlic crunch
- green onions
- toasted sesame seeds
What Type of Noodles are Best For This Recipe?

When making this noodles dish, I prefer to use lo mein noodles. However ramen, thin spaghetti or thin rice noodles would also work. Just be sure to read the cooking instructions and adjust the timing for this recipe.

Bring a large pot of water to a boil.

Prepare The Sauce:

In a 2-cup liquid measuring cup, measure and add 1 tablespoon light brown sugar and 1 teaspoon vegetable bouillon and then pour in 2 tablespoons very hot water.

Then whisk well to dissolve.

To that, measure and add 1/3 low-sodium soy sauce, 2 tablespoons each toasted sesame oil and tahini, 1 tablespoon sambal oelek and 1½ tablespoons rice vinegar.

Whisk well to combine and set off to the side.

In a large skillet or wok, measure and add 2 teaspoon olive oil, 1 tablespoon garlic paste and 1 teaspoon ginger paste and heat over medium.

Once sizzling, stir and cook for 1 minute.

Add the dried noodles to the boiling water and cook according to the package directions. Most lo mein noodles take about 3 to 4 minutes.

Give the sauce a quick stir before pouring it into the pan with the ginger and garlic. Stir and simmer for 4 minutes, then remove off of the heat.

Once the noodles are cooked, drain and add to the sauce.

Toss well to coat the noodles.

Transfer the saucy noodles to a serving dish, or individual bowls, and drizzle with chili garlic crunch, a sprinkle of green onions and toasted sesame seeds.

A meatless main! Or you can bulk it up by adding a protein of your choice like, cooked shrimp, chicken or tofu.

Enjoy! And if you give this Spicy Garlic Sesame Noodle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Spicy Coconut Sesame Noodles

These Spicy Garlic Sesame Noodles so simple yet delicious! Cooked lo mein noodles are tossed with a quick and easy spicy garlic sesame sauce and topped with green onions, chili crisp (if desired) and toasted sesame seeds.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

1 tablespoon light brown sugar

1 teaspoon vegetable bouillon paste

2 tablespoons hot water

1/3 cup low-sodium soy sauce, or low-sodium tamari

2 tablespoons toasted sesame oil

2 tablespoons tahini

1½ tablespoons rice wine vinegar

1 tablespoon sambal oelek

2 teaspoons olive oil

1 tablespoon garlic paste, smashed and minced

1 teaspoon ginger paste

10 ounces lo mein egg noodles

FOR SERVING (OPTIONAL):

chili garlic crunch, to taste

3 green onions, light and dark green parts sliced

toasted sesame seeds

Bring a large pot of water to a boil.

Meanwhile make the sauce. In a 2-cup liquid measuring cup, measure and add brown sugar and vegetable bouillon. Pour in the very hot water and whisk well to dissolve. To that, measure and add ow-sodium soy sauce, toasted sesame oil and tahini, sambal oelek and rice vinegar. Whisk well to combine and set off to the side.

In a large skillet or wok, measure and add olive oil, garlic paste and ginger paste and heat over medium. Once sizzling, stir and cook for 1 minute.

Add the pasta to the boiling water and cook according to package directions. Most lo mein noodles take about 3 to 4 minutes.Meanwhile, quickly give the sauce a quick stir before pouring it into the pan with the ginger and garlic. Stir and simmer for 4 minutes, then remove off of the heat.

Once the noodles are cooked, drain and add to the pan with the sauce. Toss well to coat the noodles.

Transfer the saucy noodles to a serving dish or individual bowls, drizzle with chili garlic crunch, a sprinkle of green onions and toasted sesame seeds.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 400kcal, Carbohydrates: 59g, Protein: 10g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Sodium: 986mg, Potassium: 143mg, Fiber: 2g, Sugar: 3g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 28mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: Asian
This recipe was originally posted on August 30th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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February 15, 2026
Shrimp and Broccoli Stir Fry

The shrimp cooks fast. Seriously, like 2 to 3 minutes total. Overcooked shrimp turns rubbery. The moment they turn pink all the way through, you’re done.

You got this!

Why This Recipe Works

Blanching the vegetables first means they’re already partially cooked when they hit the wok. This keeps them crisp and prevents overcooking the shrimp while waiting for the broccoli to soften.
Shaoxing cooking wine adds depth. This Chinese rice wine brings out the natural sweetness in shrimp and cuts through any fishy smell. If you can’t find it, dry sherry works too.
The cornstarch slurry creates a glossy sauce that clings to the shrimp and vegetables instead of pooling at the bottom of your plate. It’s what makes restaurant stir fries look so good.
Finishing with sesame oil adds that nutty aroma right at the end. Never cook with sesame oil because heat destroys the flavor. Always add it last.

Ingredients for Shrimp and Broccoli Stir Fry0.

Main Ingredients:

Shrimp (1 lb., peeled and deveined) – Use medium to large shrimp. The 31/40 count works well, meaning 31 to 40 shrimp per pound. Fresh or frozen both work fine. If using frozen, thaw completely and pat dry before cooking. Wet shrimp won’t sear properly and will steam instead.
Broccoli Florets (3 cups) and Stalks (¾ cup, sliced) – Don’t throw away the stalks. They’re just as good as the florets once you peel off the tough outer layer and slice them thin. The stalks take a bit longer to cook, which is why we add them 1 minute after the florets when blanching.
Carrot (1 medium, sliced) – Adds sweetness and color. Slice them thin so they cook at the same speed as the broccoli stalks. If your carrots are thick, cut them on an angle for bigger slices that still cook quickly.
Garlic (5 cloves, minced) – Fresh garlic makes a huge difference here. Pre-minced garlic from a jar doesn’t have the same punch. I use a garlic press to save time, but chopping works too.
Shaoxing Cooking Wine (2 tablespoons) – This Chinese rice wine is sold in most Asian grocery stores. It’s usually near the soy sauce. If you can’t find it, dry sherry is the closest substitute. Don’t use regular drinking wine because it’s too acidic.
Ground White Pepper (¼ teaspoon) – White pepper has a sharper, more pungent flavor than black pepper. It’s traditional in Chinese cooking. If you only have black pepper, use it, but the flavor will be slightly different.
Cooking Oil (3 tablespoons) – Use a neutral oil with a high smoke point like vegetable oil, canola, or peanut oil. Olive oil doesn’t work for stir frying because it burns at high heat.

Sauce Ingredients:

Sesame Oil (1 ½ teaspoons) – This is for flavor, not cooking. Add it at the very end for that nutty aroma. A little goes a long way, so don’t use more than the recipe calls for or it becomes overpowering.
Soy Sauce (1 ½ tablespoons) – Regular soy sauce works fine. If you’re watching sodium, use low-sodium soy sauce and adjust the salt in the blanching water.
Oyster Sauce (2 tablespoons) – This thick, savory sauce is what gives the dish its umami depth. It’s made from oyster extract and is a staple in Chinese cooking. Look for Lee Kum Kee brand in the Asian aisle. If you’re vegetarian, they make mushroom-flavored oyster sauce that works just as well.
Cornstarch Slurry (1 ½ tablespoons cornstarch + ¼ cup water) – Mix these together right before using. Don’t make it ahead because the cornstarch settles. This is what thickens the sauce and makes it cling to the shrimp and vegetables.

How to Make Shrimp and Broccoli Stir Fry

1. Make the Sauce

Combine all the sauce ingredients in a small bowl. Add the water, soy sauce, oyster sauce, and sugar.
Mix well and set aside.

Having this ready before you start cooking is important because once you’re at the stove, everything moves fast.

2. Blanch the Vegetables

Step 2 on How to Make Shrimp and Broccoli Stir Fry

Bring 1 quart of water to a rolling boil in a cooking pot.
Add the salt, then the broccoli florets. Boil for exactly 1 minute. Add the broccoli stalks and carrots.
Continue boiling for another minute. The vegetables should be bright green and still crisp.
Drain immediately and plunge them into a bowl of ice-cold water for 3 minutes. This stops the cooking and locks in the color. Drain well and set aside.

3. Saute The Garlic

Step 3 on How to Make Shrimp and Broccoli Stir Fry

Heat 3 tablespoons of cooking oil in a wok or large pan over medium-high heat.
Once the oil shimmers, add the minced garlic. Stir constantly and cook until it turns light brown and fragrant, about 30 seconds.

Don’t let it burn or it will taste bitter.

4. Cook the Shrimp

Step 4 on How to Make Shrimp and Broccoli Stir Fry

Add the shrimp to the wok. Spread them out in a single layer if possible.
Stir-fry for about 2 minutes until they start turning pink. Flip them over and cook another minute until they’re pink all the way through and no longer translucent.

Don’t overcook or they’ll get rubbery.

5. Add the Cooking Wine

Step 5 on How to Make Shrimp and Broccoli Stir Fry

Pour in the Shaoxing cooking wine. Keep stirring and cooking until the liquid evaporates completely, about 1 minute.

You’ll smell the alcohol cook off and the shrimp will have absorbed the flavor.

6. Add the Vegetables

Step 6 on How to Make Shrimp and Broccoli Stir Fry

Toss in all the blanched vegetables.
Stir-fry everything together for 1 minute.

The vegetables are already cooked, so you’re just heating them through and mixing everything together.

7. Pour in the Sauce

Step 7 on How to Make Shrimp and Broccoli Stir Fry

Add the sauce mixture you prepared earlier.
Stir everything to coat the shrimp and vegetables evenly. Let it bubble for about 30 seconds.

8. Season with White Pepper

Step 8 on How to Make Shrimp and Broccoli Stir Fry

Sprinkle the ground white pepper over everything and give it a quick stir to distribute.

9. Add with Sesame Oil

Drizzle the sesame oil over the top.
Give everything a toss to distribute that nutty aroma.

10. Thicken with Slurry

Step 10 on How to Make Shrimp and Broccoli Stir Fry

Combine 1/4 cup water with cornstarch.
Give your cornstarch slurry a quick stir (it settles fast).
Pour it into the wok.
Stir immediately and continuously.

The sauce will thicken in about 1 minute and turn glossy. This is what makes the sauce cling to everything instead of being watery.

11. Serve

Transfer everything to a serving plate.
Serve hot with steamed rice.

The sauce is perfect for pouring over rice, so don’t leave any behind in the wok.

What to Serve with Shrimp and Broccoli Stir Fry

Garlic Fried Rice (Sinangag) – The classic pairing. The garlic flavor goes perfectly with the oyster sauce in the stir fry.
Steamed Jasmine Rice – If you want something simple that won’t compete with the stir fry flavors. The sauce soaks into the rice beautifully.
Asian Chicken Stir Fry – Make both and serve them together for a bigger meal. Two stir fries with different proteins gives everyone options.
Egg Drop Soup – A light soup balances out the richness of the stir fry. It’s simple and won’t take away from the main dish.
Tofu Vegetable Stir Fry – Good for when you have vegetarian guests. The tofu adds protein without meat.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Shrimp and Broccoli Stir Fry

Quick and easy seafood stir fry with tender shrimp, crisp broccoli, and savory oyster sauce. Ready in under 30 minutes.

Prep: 15 minutes

Cook: 12 minutes

Total: 27 minutes

Equipment

1 Wok or large skillet For stir frying
1 Cooking pot For blanching vegetables
1 Bowl for ice water bath To stop vegetables from cooking

Instructions

Combine all sauce ingredients (5 tablespoons water, soy sauce, oyster sauce, and sugar) in a bowl. Mix well and set aside.
5 tablespoons water, 1 1/2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar
Bring 1 quart of water to a boil in a cooking pot. Add 1 1/2 teaspoons salt and the broccoli florets. Boil for 1 minute.
1 quart water, 1 1/2 teaspoons salt, 3 cups broccoli florets
Add broccoli stalks and sliced carrots. Continue boiling for 1 more minute.
3/4 cup broccoli stalks, 1 medium carrot
Remove vegetables from pot and immediately soak in ice-cold water for 3 minutes. Drain and set aside.
Heat 3 tablespoons cooking oil in a wok or large pan over medium-high heat. Sauté the minced garlic until it turns light brown, about 30 seconds.
3 tablespoons cooking oil, 5 cloves garlic
Add the shrimp. Stir-fry until they turn pink and opaque, about 2 to 3 minutes.
1 lb shrimp
Pour in the Shaoxing cooking wine. Continue sautéing until the liquid evaporates completely, about 1 minute.
2 tablespoons Shaoxing cooking wine
Add the blanched vegetables. Stir-fry for 1 minute to heat through.
Pour in the sauce mixture and stir to combine. Let it bubble for 30 seconds.
Season with 1/4 teaspoon ground white pepper.
1/4 teaspoon ground white pepper
Drizzle with 1 1/2 teaspoons sesame oil and give everything a toss.
1 1/2 teaspoons sesame oil
Combine slurry ingredients (cornstarch and 1/4 cup water) and mix well. Pour into the wok and stir immediately. Continue cooking until the sauce thickens, about 1 minute.
1 1/2 tablespoons cornstarch, 1/4 cup water
Transfer to a serving plate. Serve hot with steamed rice.

Notes

Shaoxing wine: Substitute with dry sherry if unavailable. You can find it in most Asian grocery stores near the soy sauce.
Shrimp: Fresh is best, but frozen works fine. If using frozen, thaw completely and pat very dry with paper towels. Excess water will make your stir fry watery.
Vegetables: Feel free to swap in snow peas, snap peas, bell peppers, or baby corn. Just adjust blanching time based on how tender each vegetable is.
Storage: Leftovers keep for 2 days in the fridge in an airtight container. Reheat in a hot wok or pan, not the microwave. Microwave will overcook the shrimp and make them rubbery. Not recommended for freezing.
Make ahead: You can blanch the vegetables up to 4 hours ahead. Keep them refrigerated until ready to stir fry.
Wok alternative: A large skillet works fine if you don’t have a wok. Just make sure it’s big enough that ingredients aren’t crowded.
High heat is essential: Stir fry needs really high heat. If your pan isn’t hot enough, everything steams instead of searing.

Nutrition Information

Serving: 1g Calories: 198kcal (10%) Carbohydrates: 14g (5%) Protein: 22g (44%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Cholesterol: 183mg (61%) Sodium: 1145mg (48%) Potassium: 485mg (14%) Fiber: 3g (12%) Sugar: 3g (3%) Vitamin A: 2850IU (57%) Vitamin C: 98mg (119%) Calcium: 125mg (13%) Iron: 2mg (11%)

Shrimp and Broccoli Stir Fry FAQs

Yes. Thaw them completely first and pat them dry with paper towels. Frozen shrimp releases water when it cooks, which will make your stir fry watery if you don’t dry them first.

A large skillet or frying pan works fine. Just make sure it’s big enough that the shrimp and vegetables aren’t crowded. If they’re packed too tight, they’ll steam instead of searing.

You can, but the broccoli might turn dull green and take longer to cook in the wok. Blanching gives you that bright color and crisp texture that makes the dish look restaurant-quality.

You probably added too much cornstarch slurry. Next time, add it gradually and stop when you reach the consistency you want. You can always add more, but you can’t take it back. If it’s already too thick, thin it out with a tablespoon of water.

Absolutely. Snow peas, bell peppers, snap peas, or mushrooms all work well. Just adjust the blanching time based on how long each vegetable needs. Harder vegetables like carrots need more time than softer ones like snow peas.

Keep them in an airtight container in the fridge for up to 2 days. Reheat in a hot wok or pan, not the microwave. The microwave will overcook the shrimp and make them rubbery.

More Stir Fry Recipes

I made this last week for my family and everyone went back for seconds. My daughter, who usually picks at vegetables, actually ate all her broccoli. I think the sauce makes all the difference.

This Shrimp and Broccoli Stir Fry has become one of my regular weeknight dinners. Once you get the timing down, it’s faster than ordering takeout.

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Vanjo Merano
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This shrimp broccoli stir fry is one of those dishes I like making when I want something quick but still satisfying. The shrimp stay tender, the broccoli keeps its crunch, and everything gets coated in a simple savory sauce that does not overpower the ingredients. It is an easy weeknight dish that goes perfectly with a bowl of hot steamed rice.

By: Vanjo Merano Leave a Comment Published: 12/22/25

This post may contain affiliate links. Please read our disclosure policy.

Shrimp and Broccoli Stir Fry is a quick and easy seafood dish that brings tender shrimp and crisp broccoli together in a savory oyster sauce. This recipe takes less than 30 minutes from start to finish.

I’ve been making this for years, especially on weeknights when I want something healthy but still filling. The blanching step might seem like extra work, but it keeps the broccoli bright green and crispy.

What is Shrimp and Broccoli Stir Fry?

Shrimp and Broccoli Stir Fry is a Chinese-inspired dish where shrimp and vegetables are cooked quickly over high heat with garlic, soy sauce, and oyster sauce. The key is cooking fast so the shrimp stays tender and the broccoli stays crisp.

Stir frying is one of the most common cooking methods in Asian kitchens. You cook everything in a hot wok or pan with just a little oil, keeping ingredients moving constantly. This technique seals in flavor and keeps vegetables from getting mushy.

Blanched broccoli and carrot on a strainer

I learned this recipe from my mom years ago. She always said the secret is having everything prepped before you turn on the stove. Once you start cooking, there’s no time to chop or measure. Everything happens fast.

Before You Start – Vanjo’s Advice

Just a few things I want you to know before you start:

Prep everything first. I mean everything. Once that wok gets hot, you won’t have time to measure sauce or chop garlic. Get it all ready and lined up.

Don’t skip the ice water bath. After blanching the vegetables, that ice water stops them from cooking further. It’s what keeps the broccoli bright green and crunchy.

High heat is your friend. Stir fry needs really high heat. If your pan isn’t hot enough, everything steams instead of searing, and you lose that nice flavor.

The shrimp cooks fast. Seriously, like 2 to 3 minutes total. Overcooked shrimp turns rubbery. The moment they turn pink all the way through, you’re done.

You got this!

Why This Recipe Works

Blanching the vegetables first means they’re already partially cooked when they hit the wok. This keeps them crisp and prevents overcooking the shrimp while waiting for the broccoli to soften.
Shaoxing cooking wine adds depth. This Chinese rice wine brings out the natural sweetness in shrimp and cuts through any fishy smell. If you can’t find it, dry sherry works too.
The cornstarch slurry creates a glossy sauce that clings to the shrimp and vegetables instead of pooling at the bottom of your plate. It’s what makes restaurant stir fries look so good.
Finishing with sesame oil adds that nutty aroma right at the end. Never cook with sesame oil because heat destroys the flavor. Always add it last.

Ingredients for Shrimp and Broccoli Stir Fry0.

Main Ingredients:

Shrimp (1 lb., peeled and deveined) – Use medium to large shrimp. The 31/40 count works well, meaning 31 to 40 shrimp per pound. Fresh or frozen both work fine. If using frozen, thaw completely and pat dry before cooking. Wet shrimp won’t sear properly and will steam instead.
Broccoli Florets (3 cups) and Stalks (¾ cup, sliced) – Don’t throw away the stalks. They’re just as good as the florets once you peel off the tough outer layer and slice them thin. The stalks take a bit longer to cook, which is why we add them 1 minute after the florets when blanching.
Carrot (1 medium, sliced) – Adds sweetness and color. Slice them thin so they cook at the same speed as the broccoli stalks. If your carrots are thick, cut them on an angle for bigger slices that still cook quickly.
Garlic (5 cloves, minced) – Fresh garlic makes a huge difference here. Pre-minced garlic from a jar doesn’t have the same punch. I use a garlic press to save time, but chopping works too.
Shaoxing Cooking Wine (2 tablespoons) – This Chinese rice wine is sold in most Asian grocery stores. It’s usually near the soy sauce. If you can’t find it, dry sherry is the closest substitute. Don’t use regular drinking wine because it’s too acidic.
Ground White Pepper (¼ teaspoon) – White pepper has a sharper, more pungent flavor than black pepper. It’s traditional in Chinese cooking. If you only have black pepper, use it, but the flavor will be slightly different.
Cooking Oil (3 tablespoons) – Use a neutral oil with a high smoke point like vegetable oil, canola, or peanut oil. Olive oil doesn’t work for stir frying because it burns at high heat.

Sauce Ingredients:

Sesame Oil (1 ½ teaspoons) – This is for flavor, not cooking. Add it at the very end for that nutty aroma. A little goes a long way, so don’t use more than the recipe calls for or it becomes overpowering.
Soy Sauce (1 ½ tablespoons) – Regular soy sauce works fine. If you’re watching sodium, use low-sodium soy sauce and adjust the salt in the blanching water.
Oyster Sauce (2 tablespoons) – This thick, savory sauce is what gives the dish its umami depth. It’s made from oyster extract and is a staple in Chinese cooking. Look for Lee Kum Kee brand in the Asian aisle. If you’re vegetarian, they make mushroom-flavored oyster sauce that works just as well.
Cornstarch Slurry (1 ½ tablespoons cornstarch + ¼ cup water) – Mix these together right before using. Don’t make it ahead because the cornstarch settles. This is what thickens the sauce and makes it cling to the shrimp and vegetables.

How to Make Shrimp and Broccoli Stir Fry

1. Make the Sauce

Combine all the sauce ingredients in a small bowl. Add the water, soy sauce, oyster sauce, and sugar.
Mix well and set aside.

Having this ready before you start cooking is important because once you’re at the stove, everything moves fast.

2. Blanch the Vegetables

Bring 1 quart of water to a rolling boil in a cooking pot.
Add the salt, then the broccoli florets. Boil for exactly 1 minute. Add the broccoli stalks and carrots.
Continue boiling for another minute. The vegetables should be bright green and still crisp.
Drain immediately and plunge them into a bowl of ice-cold water for 3 minutes. This stops the cooking and locks in the color. Drain well and set aside.

3. Saute The Garlic

Heat 3 tablespoons of cooking oil in a wok or large pan over medium-high heat.
Once the oil shimmers, add the minced garlic. Stir constantly and cook until it turns light brown and fragrant, about 30 seconds.

Don’t let it burn or it will taste bitter.

4. Cook the Shrimp

Add the shrimp to the wok. Spread them out in a single layer if possible.
Stir-fry for about 2 minutes until they start turning pink. Flip them over and cook another minute until they’re pink all the way through and no longer translucent.

Don’t overcook or they’ll get rubbery.

5. Add the Cooking Wine

Pour in the Shaoxing cooking wine. Keep stirring and cooking until the liquid evaporates completely, about 1 minute.

You’ll smell the alcohol cook off and the shrimp will have absorbed the flavor.

6. Add the Vegetables

Toss in all the blanched vegetables.
Stir-fry everything together for 1 minute.

The vegetables are already cooked, so you’re just heating them through and mixing everything together.

7. Pour in the Sauce

Add the sauce mixture you prepared earlier.
Stir everything to coat the shrimp and vegetables evenly. Let it bubble for about 30 seconds.

8. Season with White Pepper

Sprinkle the ground white pepper over everything and give it a quick stir to distribute.

9. Add with Sesame Oil

Drizzle the sesame oil over the top.
Give everything a toss to distribute that nutty aroma.

10. Thicken with Slurry

Combine 1/4 cup water with cornstarch.
Give your cornstarch slurry a quick stir (it settles fast).
Pour it into the wok.
Stir immediately and continuously.

The sauce will thicken in about 1 minute and turn glossy. This is what makes the sauce cling to everything instead of being watery.

11. Serve

Transfer everything to a serving plate.
Serve hot with steamed rice.

The sauce is perfect for pouring over rice, so don’t leave any behind in the wok.

What to Serve with Shrimp and Broccoli Stir Fry

Garlic Fried Rice (Sinangag) – The classic pairing. The garlic flavor goes perfectly with the oyster sauce in the stir fry.
Steamed Jasmine Rice – If you want something simple that won’t compete with the stir fry flavors. The sauce soaks into the rice beautifully.
Asian Chicken Stir Fry – Make both and serve them together for a bigger meal. Two stir fries with different proteins gives everyone options.
Egg Drop Soup – A light soup balances out the richness of the stir fry. It’s simple and won’t take away from the main dish.
Tofu Vegetable Stir Fry – Good for when you have vegetarian guests. The tofu adds protein without meat.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Shrimp and Broccoli Stir Fry

Quick and easy seafood stir fry with tender shrimp, crisp broccoli, and savory oyster sauce. Ready in under 30 minutes.

Prep: 15 minutes

Cook: 12 minutes

Total: 27 minutes

Equipment

1 Wok or large skillet For stir frying
1 Cooking pot For blanching vegetables
1 Bowl for ice water bath To stop vegetables from cooking

Instructions

Combine all sauce ingredients (5 tablespoons water, soy sauce, oyster sauce, and sugar) in a bowl. Mix well and set aside.
5 tablespoons water, 1 1/2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar
Bring 1 quart of water to a boil in a cooking pot. Add 1 1/2 teaspoons salt and the broccoli florets. Boil for 1 minute.
1 quart water, 1 1/2 teaspoons salt, 3 cups broccoli florets
Add broccoli stalks and sliced carrots. Continue boiling for 1 more minute.
3/4 cup broccoli stalks, 1 medium carrot
Remove vegetables from pot and immediately soak in ice-cold water for 3 minutes. Drain and set aside.
Heat 3 tablespoons cooking oil in a wok or large pan over medium-high heat. Sauté the minced garlic until it turns light brown, about 30 seconds.
3 tablespoons cooking oil, 5 cloves garlic
Add the shrimp. Stir-fry until they turn pink and opaque, about 2 to 3 minutes.
1 lb shrimp
Pour in the Shaoxing cooking wine. Continue sautéing until the liquid evaporates completely, about 1 minute.
2 tablespoons Shaoxing cooking wine
Add the blanched vegetables. Stir-fry for 1 minute to heat through.
Pour in the sauce mixture and stir to combine. Let it bubble for 30 seconds.
Season with 1/4 teaspoon ground white pepper.
1/4 teaspoon ground white pepper
Drizzle with 1 1/2 teaspoons sesame oil and give everything a toss.
1 1/2 teaspoons sesame oil
Combine slurry ingredients (cornstarch and 1/4 cup water) and mix well. Pour into the wok and stir immediately. Continue cooking until the sauce thickens, about 1 minute.
1 1/2 tablespoons cornstarch, 1/4 cup water
Transfer to a serving plate. Serve hot with steamed rice.

Notes

Shaoxing wine: Substitute with dry sherry if unavailable. You can find it in most Asian grocery stores near the soy sauce.
Shrimp: Fresh is best, but frozen works fine. If using frozen, thaw completely and pat very dry with paper towels. Excess water will make your stir fry watery.
Vegetables: Feel free to swap in snow peas, snap peas, bell peppers, or baby corn. Just adjust blanching time based on how tender each vegetable is.
Storage: Leftovers keep for 2 days in the fridge in an airtight container. Reheat in a hot wok or pan, not the microwave. Microwave will overcook the shrimp and make them rubbery. Not recommended for freezing.
Make ahead: You can blanch the vegetables up to 4 hours ahead. Keep them refrigerated until ready to stir fry.
Wok alternative: A large skillet works fine if you don’t have a wok. Just make sure it’s big enough that ingredients aren’t crowded.
High heat is essential: Stir fry needs really high heat. If your pan isn’t hot enough, everything steams instead of searing.

Nutrition Information

Shrimp and Broccoli Stir Fry FAQs

Yes. Thaw them completely first and pat them dry with paper towels. Frozen shrimp releases water when it cooks, which will make your stir fry watery if you don’t dry them first.

A large skillet or frying pan works fine. Just make sure it’s big enough that the shrimp and vegetables aren’t crowded. If they’re packed too tight, they’ll steam instead of searing.

You can, but the broccoli might turn dull green and take longer to cook in the wok. Blanching gives you that bright color and crisp texture that makes the dish look restaurant-quality.

Keep them in an airtight container in the fridge for up to 2 days. Reheat in a hot wok or pan, not the microwave. The microwave will overcook the shrimp and make them rubbery.

More Stir Fry Recipes

I made this last week for my family and everyone went back for seconds. My daughter, who usually picks at vegetables, actually ate all her broccoli. I think the sauce makes all the difference.

This Shrimp and Broccoli Stir Fry has become one of my regular weeknight dinners. Once you get the timing down, it’s faster than ordering takeout.

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Vanjo Merano
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December 22, 2025

Crispy Honey Sriracha Beef with Snow Peas – Simply Scratch

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Crispy Honey Sriracha Beef and Snow Peas has lots of delicious texture and flavor. Crispy thin strips of beef and crunchy snow peas are tossed in a simple honey sriracha sauce and served overtop of cooked rice. Yields 4 generous servings.

Crispy Honey Beef with Snow Peas

Who needs takeout when you can create an incredible stir-fry at home?

In this crispy beef and snow peas stir-fry, thin strips of steak are seasoned, coated in cornstarch and fried until ridiculously crispy. Toss with stir-fried snow peas, garlic and green onion and a simple, sweet and spicy, honey-sriracha sauce before serving over a rice of your choice. This recipe is pretty easy and straight forward, and once you’ve fried all of the beef, the recipe comes together rather quickly. I have a feeling that you’re going to love all of the flavors and textures in this stir-fry.

Crispy Honey Beef with Snow Peas

This recipe has been a staple in our home and I hope it will be in yours as well!

Ingredients for Crispy Honey Beef with Snow Peas

To Make This Crispy Honey Sriracha Beef and Snow Peas You Will Need:

steak – For this recipe, I like to use strip steak.
honey – Lends sweetness and flavor.
sriracha – Adds delicious spicy flavor.
rice vinegar – Gives the sauce subtle tang.
low-sodium chicken broth – Lends subtle flavor and stretches out the sauce.
white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.
cornstarch – Thickens the stir-fry sauce and aids in crisping the beef when fried.
kosher salt – Enhances the flavor of the steak.
freshly ground black pepper – Adds distinct bite and flavor.
olive oil – Or substitute with an oil that’s safe for high temp cooking.
toasted sesame oil – Gives this dish a toasty warm flavor.
snow peas – Adds mild flavor and subtle crunch to this stir-fry.
green onions – Lends a delicate onion flavor.
garlic – Lends distint punchy flavor.
rice – Use sticky rice or sticky rice and cauliflower rice blend, protein packed rice, white rice, brown rice or cauliflower rice.
toasted sesame seeds – For garnish.

honey sriracha stir-fry sauce

Make The Sauce:

In a liquid measuring cup, measure and add 2 tablespoon honey, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1/4 cup low-sodium chicken broth, 2 teaspoons cornstarch and 1/4 teaspoon ground white pepper. Whisk well to combine.

steaks steaks

Make The Stir-fry:

Place the steak in the freezer for 10 minutes. Freezing the steak makes it easier to slice.

sliced steaks

Then remove and with a sharp knife, thinly slice.

salt and pepper steak

Season with a few pinches of kosher salt and freshly ground black pepper.

Toss to coat

Toss to coat in the seasonings.

steak with cornstarch in bag

Add half of the seasoned beef to a gallon size re-sealable bag with 2 tablespoons of cornstarch. Seal and shake well to coat. You may need to separate a few pieces and shake or toss in the cornstarch to coat.

arrange on wire rack set over a rimmed sheet pan

Using tongs remove each slice, shaking of any excess cornstarch and place on a wire rack set into a large metal baking pan. Repeat with the remaining steak and cornstarch.

olive oil in skillet

Heat 3 tablespoons of avocado oil (or oil safe for high heat cooking) and heat over medium-high heat.

work in batches frying beef

Once hot, sear the beef for 2 to 3 minutes a side. As the pan and oil get hotter, you may only need to sear for 1 to 2 minutes. Adding more oil as needed.

transfer beef back to wire rack

After each batch, transfer back to the wire rack and repeat with the remaining slices.

wipe out pan and add toasted sesame oil

Once the beef is cooked, wipe out the pan and reduce the heat to medium. Next, add in 2 teaspoons toasted sesame oil.

add snow peas and half of the green onions

And add in 8 ounces snow peas and 3 sliced green onions. Toss and cook 2 to 3 minutes or until bright green and glossy.

add garlic

Then add in 3 large cloves of minced fresh garlic, toss and cook 1 minute.

add crispy beef back in

Add the crispy beef back into the pan.

pour in stir-fry sauce

Pour in the honey sriracha sauce.

toss to coat and simmer until sauce thickens

Increase heat to high and stir, bringing the sauce to a bubble until thickened. This shouldn’t take but a few minutes, if that.

Crispy Honey Beef with Snow Peas

Serve over cooked rice and garnish with a sprinkle of sliced green onions and toasted sesame seeds.

Crispy Honey Beef with Snow Peas

Click Here For More Stir-fry Recipes!

Crispy Honey Beef with Snow Peas

Enjoy! And if you give this Crispy Honey Sriracha Beef and Snow Peas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Crispy Honey Beef with Snow Peas

Yield: 4 servings

Crispy Honey Sriracha Beef and Snow Peas

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

FOR THE SAUCE:

1/4 cup low-sodium soy sauce, or low-sodium tamari if gluten free
2 tablespoons honey
1 tablespoon sriracha
1 teaspoon rice vinegar
1/4 cup low-sodium chicken broth
2 teaspoons cornstarch
1/4 teaspoon white pepper

FOR THE STIR-FRY:

20 ounces lean grass-fed strip steak
kosher salt
freshly ground black pepper
1/2 cup cornstarch
3 tablespoons avocado oil, or other oil safe for high-heat cooking
2 teaspoons toasted sesame oil
8 ounces snow peas
4 green onions, sliced, reserving some for garnish
3 cloves garlic, finely chopped
2 teaspoons toasted sesame seeds, for garnish

MAKE THE SAUCE:

In a liquid measuring cup, measure and add honey, sriracha, rice vinegar, chicken broth, (2 teaspoons) cornstarch and the ground white pepper. Whisk well to combine.

MAKE THE STIR-FRY:

Place the steak in the freezer for 10 minutes. Freezing the steak makes it easier to slice. Then remove and with a sharp knife, thinly slice. Season with a few pinches of kosher salt and freshly ground black pepper. Toss to coat in the seasonings.
Add half of the seasoned beef to a gallon size re-sealable bag with half of the cornstarch. Seal and shake well to coat. You may need to separate a few pieces and shake or toss in the cornstarch to coat.
Using tongs remove each slice, shaking of any excess cornstarch and place on a wire rack set into a large metal baking pan. Repeat with the remaining steak and cornstarch.
Heat 3 tablespoons of avocado oil (or oil safe for high heat cooking) and heat over medium-high heat. Once hot, sear the beef for 2 to 3 minutes a side. As the pan and oil get hotter, you may only need to sear for 1 to 2 minutes. Adding more oil as needed.Transfer back to the wire rack and repeat with the remaining slices.
Once the beef is cooked, wipe out the pan and reduce the heat to medium. Next, add in the toasted sesame oil, snow peas and green onions. Toss and cook 2 to 3 minutes or until the snow peas are bright green and glossy. Then add in the garlic and toss and cook 1 minute.
Add the crispy beef back into the pan, pour in the sauce and increase the heat to high. Continue to stir as the sauce comes to a bubble until it has thickened. This shouldn’t take but a few minutes.
Serve over cooked rice of choice (linked in blog post) and garnish with a sprinkle of sliced green onions and toasted sesame seeds.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: The nutritional value is for the stir-fry only and does NOT include the cooked rice as it would depend on what type of rice you are serving.

Serving: 1serving, Calories: 445kcal, Carbohydrates: 32g, Protein: 37g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 86mg, Sodium: 752mg, Potassium: 751mg, Fiber: 2g, Sugar: 11g, Vitamin A: 742IU, Vitamin C: 39mg, Calcium: 86mg, Iron: 4mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Asian

This recipe was inspired and adapted from CookingForKeeps.com

This post may contain affiliate links.

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Laurie McNamara

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September 29, 2025

Crispy Pork Dragon Noodles with Broccolini – Simply Scratch

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Crispy Pork Dragon Noodles is a spicy noodle dish consisting of crispy ground pork, roasted broccolini and toasted cashews in a super simple, sweet and fiery chili-garlic sauce. Yields 2 to 4 servings depending on desired portion size.

Crispy Pork Dragon Noodles

Love spicy noodles? I’ve got you!

I originally found this recipe via Pinterest years ago and have been making them for my husband and I ever since. It’s spicy and super flavorful!

This crispy Pork Dragon Noodles recipe is a quick, calls for simple ingredients and comes together rather quickly. However, since it’s a pretty fast paced recipe, I recommend having everything prepped before starting – i.e have oven preheated, ingredients measured, the sauce made, veggies prepped etc.

Crispy Pork Dragon Noodles

You don’t have to include the broccolini if you’d rather just have a bowl of saucy pork and noodles.

ingredients for Crispy Pork Dragon Noodles

To Make This Dragon Noodles Recipe You Will Need:

roasted broccolini:

broccolini – Or substitute with broccoli florets
avocado oil – Or use a flavorless oil with a high smoke point.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
kosher salt – Enhances flavor.

for the sauce:

low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
light brown sugar – Lends sweetness and subtle caramel flavor.
ginger (fresh) – Lends a pungent, spicy and sweet flavor.
garlic (fresh) –Adds distinct punchy flavor.
sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
toasted sesame oil – Adds distinct flavor and nuttiness.

for the noodle stir-fry:

avocado oil – Or use a flavorless oil with a high smoke point.
ground pork – Use 85/15 or 80/20 ground pork.
cashews (unsalted) – Or substitute with unsalted peanuts.
ramen noodles – You’ll need the noodles only, discard any sauce or seasoning packet.

dried noodles

A Note On Noodles:

What helps keep this recipe quick is by using instant ramen noodles. I like the Momofuko brand or, if you live by a Trader Joes, their squiggly ramen noodles. However lo mein or even linguine can be use, just plan more time for cooking. You will need around 7 ounces uncooked noodles.

sauce ingredients

Make The Sauce:

First preheat your oven to 400℉ or 200℃ while also bringing a pot of water to boil.

In a bowl or liquid measuring cup, measure and add 1/4 cup low-sodium soy sauce, 3 tablespoons light brown sugar, 1 tablespoon each minced ginger and minced garlic, 2 tablespoon sambal oelek (add more or less to your spice preference) and 2 teaspoons toasted sesame oil. Whisk well to combine.

seasoned broccoli on sheet pan

Make The Broccolini:

Line a rimmed baking sheet with foil and spray with avocado oil spray. Trim the thick ends of 2 bunches broccolini and arrange on the prepared pan. Spray with avocado oil and season with kosher salt and garlic powder. Personally, I eyeball the seasonings.

roasted broccolini

Roast on the middle rack of your preheated oven for 10 to 12 minutes or until tender.

NOTE: If using broccoli florets, it may take longer depending on their size.

add oil and ground pork o wok

Make The Dragon Noodle Recipe:

Meanwhile heat avocado oil in a large 12 to 14-inch wok or chefs pan over medium heat. Once hot, add in the ground pork. Use a wooden spoon to break up the pork, and cook about 8 to 10 minutes or until fully cooked and is crispy and browned in spots.

browned ground pork

Stir-fry about 8 to 10 minutes or until fully cooked and browned.

Add chopped cashews to wok

Once cooked, add in the chopped cashews and toss, toasting the cashews for about 2 minutes or until fragrant.

pour in sauce

Drop the ramen noodles into the boiling water – follow the package directions for cooking times. Usually its 2 to 3 minutes. Stir a couple of times as they cook to break up the noodles. Then pour the sauce into the pan with the pork and cashews.

stir and cook until thickened

Once you’ve poured in the sauce, stir until slightly thickened.

add cooked noodles and roasted broccolini

Drain and add in the noodles along with the roasted broccolini.

toss to combine

Toss well to combine.

Crispy Pork Dragon Noodles

Serve The Crispy Pork Dragon Noodles:

Divide among bowls and sprinkle with sliced green onion.

Crispy Pork Dragon Noodles

Simple, spicy and SO addictively delicious!

Crispy Pork Dragon Noodles

Enjoy! And if you give this Crispy Pork Dragon Noodles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Crispy Pork Dragon Noodles

Yield: 2 servings

Crispy Pork Dragon Noodles with Broccolini

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

FOR THE SAUCE:

1/4 cup low-sodium soy sauce, or low-sodium tamari if gluten free
3 tablespoons light brown sugar
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 tablespoons sambal oelek, more or less to your spice preference
2 teaspoons toasted sesame oil

FOR THE BROCCOLINI:

2 bunches broccolini, thick end trimmed and discarded (or composted)
avocado oil spray
garlic powder, to taste
2 pinches kosher salt , or to taste

FOR THE DRAGON NOODLE RECIPE:

2 teaspoons avocado oil
1/2 pound ground pork
1/3 cup cashews, measured first then chopped
7 ounces instant ramen noodles, discarding the sauce/seasoning packet
4 green onions, sliced

MAKE THE SAUCE:

Bring a pot of water to boil and preheat your oven to 400℉ or 200℃.In a bowl or liquid measuring cup, measure and add the low-sodium soy sauce, brown sugar, ginger and garlic, sambal oelek (more or less to taste) and toasted sesame oil. Whisk well to combine.

MAKE THE DRAGON NOODLE RECIPE:

Meanwhile heat avocado oil in a large 12 to 14-inch wok or chefs pan over medium-high heat. Once hot, add in the ground pork. Use a wooden spoon to break up the pork, and cook about 8 to 10 minutes or until fully cooked and is crispy and browned in spots.
Once cooked, add in the chopped cashews and toss, toasting the cashews for about 2 minutes or until fragrant.
Drop the ramen noodles into the boiling water – follow the package directions for cooking times. Usually its 2 to 3 minutes. Then pour the sauce into the pan with the pork and cashews. Stir until slightly thickened.
Drain and add in the noodles along with the roasted broccolini. to. the pork. and cashew mixture. Toss well to combine.
Divide among bowls and sprinkle with sliced green onion.

Serving: 305grams, Calories: 1115kcal, Carbohydrates: 109g, Protein: 44g, Fat: 58g, Saturated Fat: 19g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 27g, Cholesterol: 82mg, Sodium: 3685mg, Potassium: 937mg, Fiber: 6g, Sugar: 27g, Vitamin A: 3291IU, Vitamin C: 166mg, Calcium: 226mg, Iron: 9mg

Author: Laurie McNamara

Course: Main Course

Cuisine: Chinese

This post may contain affiliate links.

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Laurie McNamara

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April 8, 2024

Quick and Easy 15 Minute Chicken Stir-Fry [+ Video] – Oh Sweet Basil

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Looking for quick dinner ideas for tonight but only have 15 minutes to whip together a fresh but easy meal? Try our quick and easy 15-minute chicken stir-fry and ditch the grilled cheese.

I always thought that life was busy with kids and that it would slow down a little once they were in school and I was alone at home to get things done. I laugh out loud at my naive self. You don’t get more done with kids in school, you become a taxi, a tutor, a teacher, a maid, a lunch lady, a soccer mom, a shopper, an errand runner, a project planner, a nurse (because heaven knows once they start school they bring home every germ in the world) — and the list only goes on and on. But this Quick and Easy 15-Minute Chicken Stir Fry recipe is totally attainable even with all of that work.

Creating This Quick Dinner Recipe

Between packing and unpacking lunches and backpacks and making sure everyone gets out the door on time with all homework finished, there isn’t a lot of time left for meal planning. And we know you’re in the same boat as us.

I thought I made quick and easy dinners before, but we’ve stepped up our game. Who’s got time for a 30-minute meal on a day when 3 kids have to be in 3 different places all over town between 4-4:30?!

Cade called to see if I needed anything from the store, and when I told him a super quick dinner idea I could make before the girls had dance he showed up with Yakisoba noodles he found in the produce department and that only require a quick rinse in warm water to eat, and all the veggies for a chicken stir-fry.

He rinsed the noodles and chopped the broccolini and peppers. I opened the matchstick carrots, the pre-sliced package of crimini mushrooms, and cut the baby bok choy open. Two minutes was all it took, and I bet you could find a package of stir fry-veggies that would cut back on your prep time even more.

In a measuring cup, we threw together a little sauce for it all and opened up a package of already cubed chicken from the meat department (which does cost more, so next time we will just use our own. But hey, convenience on a night like that was important).

a photo of a bowl of chicken stir fry with noodles with chopsticks sitting next to the bowl.

What’s in This Easy Chicken Stir Fry Recipe?

For this quick and easy dinner recipe, you’ll need:

Cubed skinless chicken breasts
Yakisoba noodles
Cooking oil
Your favorite stir-fry vegetables (I’ve shared ours in the recipe card below)

We opted to make a quick homemade stir-fry sauce as well, which uses:

Soy sauce
Vegetable broth (or chicken broth)
Honey, brown sugar
Ground ginger
Garlic Cloves
Cornstarch

In the spirit of super easy recipes, feel free to adjust the sauce and chicken stir-fry ingredients as needed. We constantly change up our stir-fry vegetables depending on what’s in the fridge — you’ve gotta do what you’ve gotta do when the kids need to be out the door soon! Some other options could be baby corn, green beans, water chestnuts, snap peas, etc.

a photo of all the ingredients for chicken stir fry including broccoli, matchstick carrots, red bell peppers, chicken

How to Make Chicken Stir-Fry Fast

This easy stir-fry recipe is the definition of a quick and easy recipe. You’ll first need to heat a large skillet or cast iron pan (or you can use a wok if you have one!) over high heat and add a little oil. Throw in the bite-sized pieces of chicken and season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until cooked through, about 4 minutes. Remove to a plate.

Next, sauté the veggies in a little more oil until they’re crisp-tender. While the veggies cook, run the noodles under hot water to separate them, and whisk together the homemade stir-fry sauce.

Once the veggies are tender, add the chicken back to the pan along with the noodles and stir-fry sauce. In the meantime, whisk all the ingredients for sauce in a small bowl. Then toss everything together to coat evenly in the sauce and cook until heated through. We like to garnish our chicken stir-fry with chopped scallions and sesame seeds, but it’s also delicious as is. Isn’t this such an easy dinner recipe?!

a photo of several pieces of baby bok choy being sauteed in a large dutch oven with slices of mushroom

Can I Use Another Type of Noodle?

Yes, if you can’t find yakisoba noodles at your grocery store, you can also use another thin noodle. Angel hair pasta and spaghetti would work well in this chicken stir-fry. I know neither are authentic, but they cook quickly, which is what matters here! You could even use ramen noodles for this delicious dinner recipe.

Which Soy Sauce Should I Use?

Unfortunately, not all soy sauce brands are created equal. I recommend using a low-sodium soy sauce to make sure your chicken stir-fry doesn’t come out too salty. If you’re really sensitive to salt, you may want to use a salt-free stock or bouillon base as well. Remember: you can always make your stir-fry saltier by adding in more salt yourself!

What Pan Should I Use for Stir-Fries?

Use a cast iron pan so that the juices and food can caramelize at the bottom of the pan for the best flavor. If you haven’t bought one yet, do so now, this pan is our FAVORITE! A wok would also be a great option if you have one.

Okay, the truth is, this dish actually took us less than 15 minutes because we didn’t even have to chop the chicken but in case you do, 15 minutes from the start of cook time to finish!

a photo of a large dutch oven full of chicken stir fry including broccoli, mushrooms, red bell peppers, and chicken

Can I Use Another Type of Meat in This Easy Stir-Fry?

Of course! The great thing about quick dinners like this easy stir-fry recipe is that you can tailor them to suit whatever ingredients you have in your fridge. You’re welcome to use any protein you want, like chicken thighs instead of chicken breasts or skip the chicken altogether and instead use ground meat (any kind), steak, pulled chicken, and more. And if you’re vegetarian, you can add cubed tofu to this simple dinner idea.

Can I Add Pre-Cooked Chicken to This Quick Stir-Fry?

That’s a great idea! If you have pre-cooked chicken breasts you need to use up, throw them into this easy stir-fry. You’ll want to cube the chicken and add it into the stir-fry at the very end, just to heat it through.

How to Reheat Leftover Chicken Stir-Fry

If you wind up with leftovers of this quick dinner idea, I recommend reheating it in a skillet with a little oil and a splash of stock or water. Avoid the microwave for leftovers, as the stir-fry noodles become rubbery when reheated that way.

a photo of a bowl of chicken stir fry with noodles

Tips for Making Chicken Stir-Fry

We used broccolini in this easy stir-fry recipe, but you can also use broccoli florets. Again, whatever you have in your fridge will work!

There’s one more thing I’ll note about the veggies, though. I say ditch the boring button mushrooms, and buy some sliced cremini mushrooms instead. Cremini are a little more meaty in flavor, and I find they’re not as rubbery as button mushrooms once they’re cooked.

I also recommend whisking together the stir-fry sauce before adding it to the veggie mixture, otherwise the sauce ingredients might not all dissolve (i.e. you’ll wind up with bits of partially dissolved cornstarch or brown sugar in the stir-fry).

If you want to add a little heat to your stir fry, add a dash or two of red pepper flakes, or you can add sriracha sauce.

Watch This Recipe Be Made…

This is the best chicken stir fry if you want a quick and easy meal that the whole family will love. It is loaded with fresh vegetables, chunks of juicy chicken, and noodles all tossed in simple stir-fry sauce.

More Asian Recipes:

Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Only got 15 minutes to whip together a fresh and yummy dinner? Try our quick and easy 15 minute chicken stir fry and ditch the grilled cheese.

Cook ModePrevent your screen from going dark

Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the juices to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.

3 Tablespoons Oil
Add the chicken and season with a pinch of salt and pepper.

2 Chicken Breasts, Salt and Pepper
Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.
Remove the chicken to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.

3 Tablespoons Oil, 1 Bundle Broccolini Florets, 1 Cup Matchstick Carrots, 1 Cup Red Bell Peppers
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.

1 Cup Crimini Mushrooms, 2 Baby Bok Choy
Meanwhile, run the precooked noodles through hot water to separate the noodles.

1 Package Yakisoba Noodles
Drain and set aside.
Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.

1/2 Cup Low Sodium Soy Sauce, 1/4 Cup Vegetable or Chicken Stock, 1 Tablespoon Honey, 1 Tablespoon Brown Sugar, 1/4 teaspoon Ground Ginger, 1 teaspoon Garlic, 2 Tablespoons Cornstarch
As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.

2 Green Onions, 1 Tablespoon Sesame Seeds

reheat stirfry on top of the stove in a pan with a little oil

Serving: 1gCalories: 547kcalCarbohydrates: 68gProtein: 38gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 73mgSodium: 1859mgPotassium: 1003mgFiber: 3gSugar: 12gVitamin A: 9122IUVitamin C: 78mgCalcium: 144mgIron: 4mg

Author: Sweet Basil

Course: 50 + Best Easy Asian Recipes

Recommended Products

Only got 15 minutes to whip together a fresh and yummy dinner? Try our quick and easy 15 minute chicken stir fry and ditch the grilled cheese. ohsweetbasil.com

grasping easy stir fry from a skillet with a pair of metal tongs

pouring stir fry sauce into a skillet of chicken stir fry

remnants of easy dinner recipe in cast iron skillet

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Sweet Basil

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April 8, 2024

Spicy Pork Teriyaki Stir-Fry – Simply Scratch

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Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week! Yields 6 servings.

Pineapple Pork Teriyaki Stir-Fry

I love a good Stir-fry.

Stir-fries are a great way to get a good amount of protein and veggies in. This pineapple pork teriyaki yields over 30 grams of protein per serving and is loaded with my favorite veggies. You can prep the pork and veggies, and make the teriyaki stir-fry sauce in advance so whipping this up is a breeze. Because there’s just something about the ease of a stir-fry meal on those nights that you just don’t feel like cooking.

Pineapple Pork Teriyaki Stir-Fry

If it was up to me, I would make stir-fry a few times a week.

ingredients for Pineapple Pork Teriyaki Stir-Fry

To make this Pineapple Pork Teriyaki Stir-Fry You Will Need:

for the marinade:

garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
baking soda – Works as a tenderizer in the marinade.
kosher salt – Enhances flavor.
pork tenderloin – For this recipe, you will need 2 pounds.

for the stir-fry:

avocado oil – Or use extra light olive oil.
marinated pork – See above.
red bell pepper – Adds a pop of color, texture and subtle sweetness.
carrots – Lends color, flavor and crunchy texture.
pineapple – For color and delicious sweetness.
snow peas – Adds a pop of green and crunchy texture.
green onion – Gives subtle onion flavor.
teriyaki sauce – For this recipe I used the spicy version by using sambal oelek. However use whichever sauce you prefer!

garlic powder, baking soda, salt

Marinate The Pork:

In a bowl, measure and add 1teaspoon garlic powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt.

pour in low-sodium soy

Pour in 2 tablespoons low-sodium soy.

stir to combine

Stir well to combine. It should foam up a bit

cubed pork tenderloin

Toss in 2 pounds of pork tenderloin that has been cut into 1-inch pieces.

toss pork in marinade

Toss well to coat and set off to the side to prep veggies and preheat your wok.

add oil to wok

Make The Stir-Fry:

Preheat your wok on high to medium-high and add in 3 tablespoon of avocado oil.

add sambal oelek to teriyaki sauce

For a spicier pineapple pork stir-fry, add in 1 tablespoon of sabal oelek or sriracha to the teriyaki sauce.

once hot add marinated pork

Add in the pork (work in batches if your pan is smaller) in an even layer.

Cook 3 minutes stir and continue to brown pork

Let cook 2 to 3 minutes before flipping and continuing to brown until fully cooked. Once cooked, transfer to a clean plate.

remove pork and add pineapple and veggies

Next, add the 1 chopped red bell pepper, 6 ounces sliced carrots and 8 ounces each snow peas and diced fresh pineapple.

cook until glistening

Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.

Add in green onions and stir-fry 2 minutes

Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces (reserving the sliced dark green parts for serving). Stir-fry for 1 to 2 minutes.

Add browned pork back in

Add the pork back into the wok.

pour in teriyaki sauce

And pour in the teriyaki sauce.

toss while sauce thickens

Continue to stir and allow the sauce to bubble and thicken.

Pineapple Pork Teriyaki Stir-Fry

That’s it!

Pineapple Pork Teriyaki Stir-Fry

Serve the Pineapple Pork Teriyaki stir-fry over your favorite white, brown or cauliflower rice, and then drizzle it all with extra sauce. Sprinkle with the reserved green onions.

Pineapple Pork Teriyaki Stir-Fry

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Pineapple Pork Teriyaki Stir-Fry

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pineapple Pork Teriyaki Stir-Fry

Yield: 6 servings

Spicy Teriyaki Pork Stir-Fry

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

FOR THE MARINADE:

1 teaspoon baking soda
1 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons low-sodium soy sauce, or sub with low-sodium tamari
2 pounds pork tenderloin, cut into 1-inch pieces

FOR THE STIR-FRY:

3 tablespoon avocado oil, or sub with extra light olive oil
1 red bell pepper, seeded diced
6 ounces carrots, sliced
8 ounces fresh pineapple, cut into 1-inch pieces
8 ounces snow peas
1 bunch green onions, dark parts thinly sliced. Light parts cut into 1-inch pieces
1 recipe teriyaki sauce, I used the spicy teriyaki recipe

MARINATE THE PORK:

In a bowl, measure and add garlic powder, baking soda and kosher salt. Pour in the low-sodium soy sauce and stir to combine. It should bubble and foam a bit.
Toss in the pork tenderloin (that has been cut into 1-inch pieces) and toss we’ll to coat.

MAKE THE STIR-FRY:

Heat 3 tablespoons oil in a large wok or chefs pan over medium-high heat.
For a spicier sauce, add sambal oelek or Sriracha to teriyaki sauce.
Once the pan and oil are hot, add in the marinated pork (work in batches if your pan is smaller) in an even layer. Leave it alone and allow it to cook 2 to 3 minutes before flipping and continuing to brown until no longer pink and fully cooked.Then transfer the pork to a clean plate.
Next, add the peppers, carrots, snow peas and pineapple to the wok. Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.
Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces. Stir-fry for 1 to 2 minutes.
Add the browned pork back into the wok and pour in the teriyaki sauce. Continue to stir and allow the sauce to bubble until thickened.
Serve over rice and sprinkle with the reserved green onions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
*The nutritional value is for the pork stir-fry only and does not include rice.

Serving: 1serving, Calories: 304kcal, Carbohydrates: 13g, Protein: 34g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 677mg, Potassium: 890mg, Fiber: 3g, Sugar: 8g, Vitamin A: 5838IU, Vitamin C: 69mg, Calcium: 47mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Japanese

This post may contain affiliate links.

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Laurie McNamara

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January 31, 2024

Napa Cabbage Stir Fry | Kitchen Nostalgia

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Napa Cabbage Stir Fry | Kitchen Nostalgia

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Tag: stir-fry

Looking for a quick, easy and spicy noodle dish? Look no further.

To Make These Spicy Garlic Sesame Noodles You will Need:

What Type of Noodles are Best For This Recipe?

Prepare The Sauce:

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Ingredients for Shrimp and Broccoli Stir Fry0.

Main Ingredients:

Sauce Ingredients:

How to Make Shrimp and Broccoli Stir Fry

1. Make the Sauce

2. Blanch the Vegetables

3. Saute The Garlic

4. Cook the Shrimp

5. Add the Cooking Wine

6. Add the Vegetables

7. Pour in the Sauce

8. Season with White Pepper

9. Add with Sesame Oil

10. Thicken with Slurry

11. Serve

What to Serve with Shrimp and Broccoli Stir Fry

Equipment

Instructions

Notes

Nutrition Information

Shrimp and Broccoli Stir Fry FAQs

Can I use frozen shrimp?+

What if I don’t have a wok?+

Can I skip the blanching step?+

My sauce came out too thick. What happened?+

Can I add other vegetables?+

How do I store leftovers?+

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Why This Recipe Works

Ingredients for Shrimp and Broccoli Stir Fry0.

Main Ingredients:

Sauce Ingredients:

How to Make Shrimp and Broccoli Stir Fry

1. Make the Sauce

2. Blanch the Vegetables

3. Saute The Garlic

4. Cook the Shrimp

5. Add the Cooking Wine

6. Add the Vegetables

7. Pour in the Sauce

8. Season with White Pepper

9. Add with Sesame Oil

10. Thicken with Slurry

11. Serve

What to Serve with Shrimp and Broccoli Stir Fry

Equipment

Instructions

Notes

Nutrition Information

Shrimp and Broccoli Stir Fry FAQs

Can I use frozen shrimp?+

What if I don’t have a wok?+

Can I skip the blanching step?+

My sauce came out too thick. What happened?+

Can I add other vegetables?+

How do I store leftovers?+

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