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Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Sheet Pan-Fried Noodles with Shrimp
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 827
- Total Fat
- 39 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 37 g
- Cholesterol
- 183 mg
- Sodium
- 2917 mg
Sheet pan shrimp noodles offer a brilliant twist on classic noodle stir-fries, giving you crispy, takeout-style noodles and perfectly cooked seafood with minimal cleanup. Here, your broiler duplicates the high heat needed to crisp the noodles, plus it cooks shrimp to juicy perfection and quickly thaws shortcut frozen stir-fry vegetables — no defrosting required. While we love shrimp for this recipe, thin strips of chicken can easily be used as well; just adjust the cooking time to ensure the chicken is cooked all the way through.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 827
- Total Fat
- 39 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 37 g
- Cholesterol
- 183 mg
- Sodium
- 2917 mg
Ingredients
Noodles and Shrimp:
Sauce:
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Directions
- Position a rack in the upper third of the oven and preheat the broiler to high.
- For the noodles a shrimp: Place the ramen in a large heatproof bowl and cover with boiling water. Soak until the noodles have softened, stirring occasionally to break up any clumps, about 5 minutes. Reserve 1 cup of the soaking water in a large liquid measuring cup, then drain the noodles.
- Coat a sheet pan with 2 tablespoons of the vegetable oil. Add the noodles to the pan and drizzle with 2 tablespoons more of the vegetable oil. Toss to coat, then spread out in a single layer. Broil the noodles until crispy and golden brown on top, 4 to 5 minutes. Set the noodles aside on the sheet pan.
- Combine the shrimp, remaining 2 tablespoons vegetable oil, garlic powder, 1/2 teaspoon salt and white pepper in a medium bowl and toss to combine. Add to a separate sheet pan along with the frozen vegetables and spread out to a single layer. Broil the shrimp and vegetables until the shrimp is lightly pink and opaque and the vegetables have defrosted, 4 to 5 minutes.
- For the sauce: Combine the garlic, oyster sauce, soy sauce, Shaoxing wine, honey, cornstarch and sesame oil in the large measuring cup with the reserved noodle soaking liquid. Whisk together to break up any clumps of cornstarch. Carefully pour the sauce over the shrimp and vegetables and broil until the sauce begins to bubble and thicken, 3 to 4 minutes. Gently toss until the sauce coats the shrimp and vegetables. If the sauce is thin, broil for a minute at a time, tossing each time, until thickened.
- Carefully pour the shrimp and vegetables over the noodles, leaving a 2-inch border of noodles exposed. Broil for an additional 1 to 2 minutes to heat the noodles through. Garnish with scallions. Serve by tossing everything together and enjoy immediately.
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