Shrimp & Broad Noodles

Asian food is by far one of my favorite cuisines and I’m always experimenting in ways I can make “take-out style” dishes at home. Whenever my oldest sister visits Maine we ALWAYS stop for take-out at Empire Chinese Kitchen in Portland. They have the best food, but one of our favorite dishes is called “Beef & Broad Noodles.” I’ve been working on trying to replicate this recipe and I think I’ve finally done it (with shrimp as a substitution!) Simple, easy, and will definitely make you want to come back for seconds.

Serves:  3 Generous Servings –  Prepare Time: 20 minutes +/-



  • 1 Pound Raw Shrimp, Peeled & Deveined
  • 10 Ounces Rice Linguine Noodles
  • 1/2 White Onion, Sliced Thin
  • 1/2 Fresno Chili Pepper, Minced
  • 1 Cup Broccoli Florets, Cut into Bite-Sized Pieces
  • 1 Garlic Clove, Minced
  • 1 Tablespoon Fresh Ginger, Minced
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Dark Soy Sauce
  • 3 Tablespoons Olive Oil
  • Salt & Pepper, To Taste
  • Sesame Seeds: For Garnish
  • Crushed Red Pepper Flakes: For Garnish


1.) If frozen, thaw shrimp. Remove shells & devein shrimp. Rinse with cool water and pat dry.

2.) Prep veggies by slicing onion, cutting broccoli, and mincing fresno pepper, garlic, and ginger. Place a large saucepan on medium heat and add 2 tablespoons olive oil. Pan is ready when flicked water droplets pop when they come in contact with oil. Add onions, fresno pepper, ginger, garlic, shrimp, and salt and pepper to pan. Let cook 5-7 minutes until onions are cooked down and shrimp is opaque.

3.) Meanwhile, place a pot with salted water on high heat to boil. Once boiling, add broccoli florets. Cook for 1 minute before adding rice noodles to pot. Stir frequently to prevent noodles from sticking together. Cook for 5 minutes, drain, and rinse with cool water.

4.) Slide veggies & shrimp to one half of the pan and add remaining tablespoon of olive oil. Let come to temperature and add noodles and broccoli to pan. Sauté for 2 minutes then add dark and light soy sauce. Stir with chopsticks to prevent noodles from breaking down.

5.) Plate and garnish with sesame seeds and crushed red pepper flakes for a little spice! Enjoy!

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