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Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 52 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Description

A delicious Crispy Cake Noodle Stir Fry recipe featuring golden, crunchy egg noodles topped with tender shrimp and vibrant stir-fried vegetables in a savory oyster-soy sauce, all brought together with a luscious thickened sauce. Perfect for a quick, satisfying lunch or dinner.

Ingredients

Noodles and Protein

  • 2 tablespoons vegetable oil
  • 1 pound egg noodles, cooked to package directions
  • 1 tablespoon unsalted butter
  • 1/2 pound shrimp, peeled and deveined
  • 1 teaspoon garlic salt

Vegetables

  • 1/2 baby bok choy, roughly chopped
  • 1/2 cup mushrooms, sliced
  • 1/2 cup zucchini, sliced
  • 1/4 cup carrots, sliced
  • 1/4 cup onions, sliced

Sauce

  • 1 1/2 cups chicken stock
  • 2 tablespoons oyster sauce
  • 2 tablespoons shoyu (soy sauce)
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon oil (for stir frying vegetables)

Instructions

  1. Prepare crispy noodles: Add vegetable oil to a large pan over medium-high heat. Once hot, add the cooked egg noodles, spreading them evenly. Let cook undisturbed until the bottom is browned and crispy. Carefully flip the noodles to brown the other side without breaking the shape. Remove and set aside.
  2. Cook shrimp: In another pan over medium-high heat, melt the butter. Add shrimp and garlic salt, toss to combine, and cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove and set aside.
  3. Stir fry vegetables: Add 1 tablespoon oil to the pan. Add mushrooms, bok choy, zucchini, carrots, and onions. Stir fry for 2-3 minutes until vegetables are just softened but still crisp. Remove and set aside.
  4. Make the sauce: In a saucepan over medium-high heat, combine chicken stock, oyster sauce, shoyu, sugar, sesame oil, salt, and pepper. Whisk until well mixed and simmering.
  5. Thicken the sauce: Mix cornstarch and water until smooth. Slowly add this slurry to the simmering sauce, whisking continuously until sauce thickens to desired consistency.
  6. Combine shrimp and vegetables: Return vegetables to the pan on medium heat, add cooked shrimp, pour sauce over, and toss together until well coated and heated through.
  7. Serve: Place crispy noodle cake on a serving dish or plates. Spoon the shrimp and vegetable stir fry with sauce over the noodles. Serve immediately.

Notes

  • Be gentle when flipping the noodle cake to keep shape intact.
  • Do not overcook vegetables; they should remain crisp.
  • You can substitute shrimp with chicken or tofu for variation.
  • Adjust salt and pepper to your taste, especially since soy sauce adds saltiness.
  • Use fresh vegetables for best texture and flavor.
  • This dish is best served immediately to keep noodles crispy.

Find it online: https://slsrecipes.com/crispy-cake-noodle-stir-fry-with-shrimp-and-vegetables-recipe/