Black Pepper Shrimp Garlic Noodles
This Black Pepper Shrimp Garlic Noodles dish is SO EASY! Bold peppery shrimp meet silky egg noodles in a quick, flavorful meal perfect for busy nights.
Servings: 4 servings
Ingredients
- 8 oz egg noodles tender yet sturdy
- 1 lb large shrimp peeled and deveined
- 2 tbsp vegetable oil for sautéing
- 4 cloves garlic minced
- 1 tbsp black pepper freshly cracked
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 green onions chopped
- salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, usually around 6-8 minutes, until al dente. Drain and set aside, reserving about ½ cup of the pasta water for later.
- Pat the shrimp dry with paper towels. Season them lightly with salt and half the black pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
- Lower the heat to medium. Add the minced garlic to the same skillet and sauté until fragrant, about 30 seconds. Then sprinkle in the remaining black pepper and stir to combine.
- Add soy sauce and oyster sauce to the skillet, stirring to blend. Pour in the reserved pasta water little by little to create a silky sauce.
- Return the cooked egg noodles and shrimp to the skillet. Toss everything together to coat the noodles with the sauce.
- Drizzle sesame oil over the noodles and stir in chopped green onions. Adjust salt if needed. Serve immediately.
Equipment
- Large Pot
- Large Skillet
- Wok
- Garlic press
- Knife
- Tongs
- Slotted Spoon
- Measuring Spoons
Notes
- Substitute shrimp with chicken breast or firm tofu for different dietary needs.
- Use spaghetti or linguine if egg noodles are unavailable.
- Freeze leftovers in an airtight container; reheat gently to avoid rubbery shrimp.