Shrimp Stir-Fried Noodles

Ingredients

• 4 pieces Shiitake mushrooms (soak minimum 4 hours, then press and slice)
• 400 g Shrimp, peeled and deveined (remove vein if present)
• 2 medium Onion (cut into bite‑size pieces)
• 4 cloves Garlic cloves (minced)
• 1 tsp Fresh ginger (grated)
• 3 stalks Scallions (green onions) (cut into 2‑inch pieces)
• 200 g Cilantro (roughly chopped)
• 3 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 2 tbsp Oyster sauce
• 30 g Sugar (≈2 tbsp)
• 1 pinch Salt
• ¼ tsp Ground black pepper
• 1 tsp Rice wine (Shaoxing)
• 4 tbsp Vegetable oil (neutral‑flavored)
• 500 g Thick Chinese egg noodles (preferably fresh or dried thick noodles)
• 250 g Bean sprouts (rinsed and drained)

Instructions

1. Rehydrate mushrooms

   Place the 4 shiitake mushrooms in a bowl of cold water and soak for at least 4 hours. After soaking, press gently to remove excess water and slice into strips.

   Time: PT4H

2. Prep shrimp and vegetables

   Peel and devein the shrimp, pat dry. Slice the onions, mince the garlic, grate the ginger, cut scallions into 2‑inch pieces, and roughly chop the cilantro. Set everything aside in separate bowls.

   Time: PT15M

3. Make the sauce

   In a mixing bowl combine 3 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp oyster sauce, 30 g sugar, a pinch of salt, and ¼ tsp ground black pepper. Stir until the sugar dissolves.

   Time: PT5M

4. Cook the noodles

   Bring a large pot of water to a rolling boil. Add the 500 g noodles and cook for about 4 minutes, or until just tender but still firm to the bite. Drain in a colander and rinse briefly with warm water to stop cooking. Toss with a drizzle of oil to keep separate.

   Time: PT5M

   Temperature: boiling

5. Stir‑fry the shrimp

   Heat 2 tbsp oil in the wok over high heat. Add half of the minced garlic and stir‑fry for 10 seconds until fragrant. Add the shrimp, a pinch of salt, a pinch of pepper, and 1 tsp rice wine. Stir‑fry 2‑3 minutes until the shrimp turn pink and opaque. Transfer to a plate and set aside.

   Time: PT4M

   Temperature: high

6. Stir‑fry vegetables and mushrooms

   Add the remaining 2 tbsp oil to the same wok. Add the remaining garlic, grated ginger, sliced onions, and rehydrated shiitake strips. Stir‑fry 3‑4 minutes until the vegetables start to soften and the mushrooms develop a light brown edge.

   Time: PT4M

   Temperature: high

7. Combine noodles and sauce

   Return the cooked noodles to the wok. Pour the prepared sauce over the noodles and toss continuously for 2‑3 minutes, ensuring every strand is evenly coated and heated through.

   Time: PT3M

   Temperature: high

8. Finish the dish

   Add the cooked shrimp back to the wok along with the bean sprouts, scallion pieces, and chopped cilantro. Toss quickly for about 1‑2 minutes just to warm the sprouts and wilt the herbs. Remove from heat.

   Time: PT2M

   Temperature: high

9. Serve

   Transfer the stir‑fried noodles to a serving platter or individual bowls. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Shiitake mushrooms: Button mushrooms, Oyster mushrooms
• Instead of Shrimp, peeled and deveined: Peeled prawns, Frozen shrimp
• Instead of Onion: Shallots
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Fresh ginger: Ground ginger (¼ tsp)
• Instead of Scallions (green onions): Chives
• Instead of Cilantro: Parsley
• Instead of Light soy sauce: Tamari
• Instead of Dark soy sauce: Regular soy sauce + a dash of molasses
• Instead of Oyster sauce: Hoisin sauce
• Instead of Sugar: Honey (1 tbsp)
• Instead of Rice wine (Shaoxing): Dry sherry
• Instead of Vegetable oil: Canola oil
• Instead of Thick Chinese egg noodles: Udon noodles, Ramen
• Instead of Bean sprouts: Shredded cabbage

Equipment Needed

• Large pot
• Wok or large skillet
• Cutting board
• Chef’s knife
• Mixing bowl
• Measuring spoons
• Spatula or wooden spoon
• Colander
• Tongs (optional) (optional)

Critical Steps — Do Not Skip

• Rehydrate mushrooms for at least 4 hours
• Cook noodles al dente (do not over‑cook)
• Stir‑fry shrimp quickly to avoid rubbery texture
• Coat noodles thoroughly with sauce before adding final ingredients

Chef Tips from the Video

• Use a carbon‑steel wok for the best high‑heat performance
• Add a few drops of sesame oil at the very end for an aromatic finish
• If you like heat, stir‑fry a sliced red chili with the garlic and ginger.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a hot wok or microwave, adding a splash of water to loosen.

Freezer: Not recommended because noodles become mushy, but can freeze for up to 1 month. Thaw and re‑heat gently.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the sauce a day ahead and store in the refrigerator
• Soak the shiitake mushrooms overnight for convenience
• Cook the noodles, toss with a little oil, and refrigerate; re‑heat quickly in the wok