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Quick Shrimp Stir‑Fry with Noodles
A fast, flavorful Thai‑inspired shrimp stir‑fry packed with crisp vegetables, fresh basil, and glossy noodles. Ready in about 20‑30 minutes and perfect for meal‑prep – five generous portions that store well for up to 4 days in the fridge or 3 months in the freezer.
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Critical Success Points
- • Dry the prawns thoroughly before coating
- • Ensure the wok is smoking hot before adding oil
- • Do not stir the prawns immediately; let them sear
- • Cook garlic and chili only 20‑30 seconds to prevent burning
- • Keep vegetables crisp by high‑heat quick toss
- • Add basil at the very end for maximum fragrance
Safety Warnings
- • Hot oil can splatter – use a splatter guard or keep face away from the wok.
- • Ensure prawns are cooked through (opaque) to avoid foodborne illness.
- • Handle the hot wok with a sturdy oven mitt or towel.
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