Shrimp Stir-Fry Noodles on the Blackstone Griddle

CJ and Stephanie hit the griddle for a little mystery meal magic — and it turned out to be Shrimp Stir-Fry Noodles that absolutely stole the show. With a sauce packed with oyster, soy, and sesame flavor, tender shrimp, and crisp veggies tossed to perfection, this easy weeknight stir-fry brought big flavor in no time.

Shrimp Stir-Fry Noodles: https://blackstoneproducts.com/blogs/recipes/shrimp-stir-fry-noodles

Ingredients
Protein
1 lb shrimp, peeled and deveined
1 tbsp oyster sauce
Black pepper, to taste

Noodles & Veggies
14–16 oz cooked lo mein noodles (rinsed and drained)
1 cup bok choy, chopped
½ cup shaved carrots
½ yellow onion, julienned
½ red bell pepper, julienned
¼ cup green onions, sliced (green parts only)

Sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Asian cooking wine
2 tsp honey
1 tbsp chili garlic sauce (adjust to taste)
1 tsp sesame oil (add at the end)

Other
2 tbsp olive oil (for the griddle)

Directions
1. In a bowl, toss shrimp with oyster sauce and black pepper. Set aside while preparing the vegetables and sauce.

2. In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, cooking wine, honey, and chili garlic sauce. Stir well and set aside.

3. Preheat your Blackstone griddle to medium-high on one side and medium on the other.

4. Add olive oil to the hot side of the griddle and cook shrimp for 1–2 minutes per side until pink and cooked through. Remove and set aside.

5. Add a little more oil if needed, then toss on onions, red bell pepper, carrots, and bok choy. Stir-fry for 3–4 minutes until slightly softened but still crisp.

6. Add noodles to the griddle with the veggies and pour the sauce over top. Toss everything together for 2–3 minutes until evenly coated and heated through.

7. Return shrimp to the griddle, drizzle sesame oil over the top, and toss once more before removing from heat.

8. Serve immediately, topped with green onions and, if desired, extra chili garlic sauce or lime wedges.

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