Ingredients
Method
- Peel and devein shrimp. Chop vegetables. Cook noodles according to package and rinse under cold water.
- In a small bowl, whisk together soy sauce, honey, garlic, sesame oil, water/broth, and cornstarch.
- Heat 1 tbsp oil in a wok or skillet over medium-high. Cook shrimp 1–2 mins per side until pink. Remove and set aside.
- Add remaining oil and broccoli. Cook 2–3 mins until just tender.
- Toss in the noodles and pour in the sauce. Stir well to coat evenly.
- Add shrimp back to the pan. Cook for 1–2 mins more. Top with green onions.
- and enjoy immediately.
Notes
Noodle Choice: I prefer fresh chow mein noodles for the best texture, but dried egg noodles work perfectly too.
Just be careful not to overcook them, they should still have a little bite.
Make Ahead Tip: You can prep all your vegetables and the sauce up to a day ahead.
Store the sauce in the fridge and the chopped broccoli and green onions in separate containers.
This makes dinner come together in minutes.
Shrimp Doneness: I've learned the hard way that shrimp cook very quickly.
Watch for them to turn pink and curl slightly, then remove them right away.
Overcooked shrimp turn rubbery and tough.
Storage: Leftovers keep well in an airtight container in the fridge for up to two days.
When reheating, I add a splash of water or soy sauce to bring back the moisture, and use a hot skillet rather than the microwave for better texture.
Sauce Consistency: If your sauce seems too thin after adding it to the noodles, don't worry.
Just let it cook for an extra minute and the cornstarch will thicken it nicely.
I always taste and adjust with a little extra soy sauce or honey if needed.
Serving Suggestion: I love serving this with a side of quick pickled cucumbers or a simple green salad.
The freshness balances the rich, savory noodles perfectly.
Equipment Alternative: If you don't have a wok, a large nonstick skillet works wonderfully.
Just make sure it's wide enough to toss the noodles without spilling, and keep the heat high to get that slight char on the broccoli.
