Stir-Fried Shrimp With Lemon Sauce & Scallion Noodles

READY IN: 30mins
Recipe by JackieOhNo

From Good Food Magazine October 1988. On the table in 30 minutes or less.

Top Review by mama smurf

Made for the Think Pink 2013 Cancer Awareness tag game and I followed the instructions completely only cutting in half for DH and I. We enjoyed it very much and anyone could add or delete any vegetable that they need to use or like. Next time I will add some water chestnuts and more onion/garlic. Thank you for posting.

Ingredients Nutrition


  1. Crush 1 clove garlic through press and combine with 1 t. soy sauce, 1/2 t. sesame oil, pepper flakes, and shrimp in bowl. Let stand 15 minutes.
  2. Put large pot of water on to boil for noodles.
  3. Mix remaining 1 T. soy sauce, 1/2 t. sesame oil, the lemon juice, sugar, and cornstarch in small bowl. Heat wok or large heavy skillet over high heat. Add peanut oil. Lightly crush remaining garlic and peel.
  4. Salt water and add noodles to boiling water; cook according to package directions, about 6 minutes.
  5. Add peeled garlic to oil with 3/4 of the scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.
  6. Drain noodles well; transfer to serving bowl and mix with 1 T. Oriental sesame oil and 1.4 of the scallions; toss well.
  7. Add shrimp with marinade to wok; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds. Serve over noodles.

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