Stir-Fried Shrimp Noodles

Ingredients

• 200 g Shelled shrimp (Leave tails if desired, devein)
• 200 g Dried Chinese noodles (Egg noodles or ramen type)
• 1 piece Carrot (Julienned)
• 200 g Chinese cabbage (pak choi) (Leaves cut into 5 mm strips)
• 2 stalks Green onion (scallion) (Separate the white and green parts)
• 2 pieces Garlic clove (Coarsely chopped)
• 1 tbsp Light soy sauce (15 ml)
• 1 tbsp Dark soy sauce (15 ml)
• 1 tbsp Oyster sauce (15 ml)
• 1 tsp Sesame oil (5 ml)
• 1 pinch Ground black pepper
• 150 ml Water (For the cooking sauce)

Instructions

1. Prepare the vegetables

   Wash the carrot, bok choy and green onion. Julienne the carrot, separate the bulb of the onion, cut it into 5 cm pieces and then coarsely julienne. Slice the cabbage into strips about 5 mm wide. Roughly chop the garlic cloves.

   Time: PT5M

2. Shell the shrimp

   Remove the shells from the shrimp, leave the tails if you wish, then remove the black digestive tract using a small knife or tweezers.

   Time: PT3M

3. Season the shrimp

   In a bowl, toss the shrimp with 1 tablespoon of light soy sauce and a pinch of pepper. Coat well.

   Time: PT1M

4. Prepare the cooking sauce

   In another bowl, combine 150 ml water, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil and a pinch of pepper. Mix until smooth.

   Time: PT2M

5. Cook the noodles

   Bring a large pot of water to a boil, add the noodles and cook 2 minutes less than the time indicated on the package. Drain and set aside.

   Time: PT5M

   Temperature: 100°C

6. Sauté the garlic and white onion

   Heat 1 tbsp oil in the wok over medium heat. Add the chopped garlic and the white part of the green onion, sauté for 20 seconds until fragrant.

   Time: PT1M

   Temperature: Moyen (≈180°C)

7. Cook the shrimp

   Add the seasoned shrimp to the wok and cook for 2 minutes until they turn pink and opaque.

   Time: PT2M

   Temperature: Moyen (≈180°C)

8. Add the carrots

   Incorporate the carrot juliennes and sauté for 30 seconds.

   Time: PT0.5M

   Temperature: Moyen (≈180°C)

9. Add the bok choy

   Add the sliced bok choy and sauté for an additional 30 seconds.

   Time: PT0.5M

   Temperature: Moyen (≈180°C)

10. Incorporate the noodles and sauce

    Pour the cooked noodles into the wok, add the prepared sauce and toss vigorously until the sauce is almost fully absorbed, about 2 minutes.

    Time: PT2M

    Temperature: Moyen (≈180°C)

11. Finish with the green onion

    Add the green part of the green onion, stir for 20 seconds so the aromas stay fresh.

    Time: PT0.33M

12. Plating and serving

    Divide the stir-fried noodles among plates, serve immediately while hot and tender.

    Time: PT1M

Nutrition Facts

Calories

270

Protein

20 g

Carbohydrates

55 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shelled shrimp: Firm tofu, Chicken strips
• Instead of Dried Chinese noodles: Wheat noodles, Spaghetti
• Instead of Carrot: Red bell pepper, Zucchini
• Instead of Chinese cabbage (pak choi): Bok choy, Napa cabbage
• Instead of Green onion (scallion): Shallots
• Instead of Garlic clove: Garlic powder
• Instead of Light soy sauce: Light soy sauce
• Instead of Dark soy sauce: Dark soy sauce
• Instead of Oyster sauce: Mushroom sauce
• Instead of Sesame oil: Peanut oil, Sunflower oil

Equipment Needed

• Chef's knife
• Cutting board
• Pot or stockpot
• Wok or large high‑sided skillet
• Mixing bowl
• Tablespoon (measure)
• Wooden or silicone spatula

Critical Steps — Do Not Skip

• Cooking the shrimp: avoid overcooking to prevent them from becoming rubbery.
• Remove the noodles 2 minutes before the indicated time so they stay firm during the stir‑fry.
• Sauce absorption: toss until the sauce is almost fully absorbed for optimal texture.

Chef Tips from the Video

• Use egg noodles for a richer texture.
• Add a splash of lime juice just before serving to brighten the flavors.
• Lightly sprinkle toasted sesame seeds for extra crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; noodle texture deteriorates after freezing.

Room temperature: Consume immediately; do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the cooking sauce the day before and keep it refrigerated.
• Noodles can be cooked ahead, rinsed in cold water and stored in a thin layer of oil to prevent sticking.