👨‍🍳 作り方

1. 1

   Cook the thin wheat noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

2. 2

   In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and 2 tbsp water to make the sauce. Set aside.

3. 3

   Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry until pink and cooked through, about 2-3 minutes. Remove shrimp from the wok and set aside.

4. 4

   Add the remaining 1 tbsp of vegetable oil to the wok. Add the sliced onion and stir-fry for 1 minute until slightly softened.

5. 5

   Add the minced garlic and stir-fry for 30 seconds until fragrant.

6. 6

   Add the broccoli florets and julienned carrots to the wok. Stir-fry for 2-3 minutes until they are tender-crisp.

7. 7

   Add the sliced bell pepper and stir-fry for another 1-2 minutes.

8. 8

   Return the cooked noodles and shrimp to the wok. Pour the prepared sauce over the ingredients.

9. 9

   Stir-fry everything together for 1-2 minutes until heated through. Add the cornstarch slurry and stir continuously until the sauce thickens.

10. 10

    Garnish with chopped green onions before serving.