Shrimp Stir Fry With Egg Noodles

Ingredients

• 0.5 cup baby corns drained
• 0.5 cup bamboo skewers canned drained sliced
• 0.8 cup broccoli florets 
• 1 pound extra wide egg noodles fresh chinese
• 1 clove garlic chopped
• 2 tablespoons olive oil 
• 0.3 cup onion chopped
• 3 tablespoons oyster sauce 
• 0.5 cup bell pepper red chopped
• 1 tablespoon pepper flakes red to taste
• 2 cups shrimp cooked
• 0.5 cup water chestnuts drained sliced

Equipment

• frying pan
• pot

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
2. Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute.
3. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
4. Serve shrimp and vegetables over noodles.