Shrimp Pan Fried Noodle

I grew up eating these Hong Kong-style pan fried noodles every week at Sunday dim sum and it was my favorite part of the meal.

The crunchy exterior and soft interior smothered in the thick seafood gravy was hard not to love. I only used shrimp for this recipe but you can use an assortment of seafood that you like!

Shrimp Pan Fried Noodle

Servings 2 people
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • 8 oz shrimp peeled + deveined
  • 8 oz fresh Hong Kong pan fried noodles or 4 oz dried noodles
  • 4 tbsp neutral oil divided
  • 3 slices ginger
  • 3 garlic cloves minced
  • 2 oz carrot thinly sliced
  • 2 oz celery chopped
  • 2 oz beech mushrooms or your choice of mushrooms
  • 1 scallion chopped
  • 1/2 tbsp Shaoxing wine or rice wine
  • 3 oz yu choy or your choice of vegetables


  • 1 1/2 cups chicken stock low-sodium
  • 2 tsp oyster sauce
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp white pepper powder
  • 2 tbsp cornstarch
  • 2 tbsp water


  • Cook the fresh egg noodles for 30 seconds. If using dried noodles, follow the cooking instructions on the package. Drain well.
  • In a wok, heat up 2 tbsp of oil and add the cooked noodles. Spread the noodles out evenly and into a circular shape. Cook for 2-3 minutes or until golden and crispy.
  • Flip the noodles and add another tbsp of oil around the edge of the noodles. Swirl the noodles in the pan in a circular motion to distribute the oil. Cook for 2-3 minutes or until golden and crispy. Transfer to a plate and set aside.
  • To prepare the sauce, combine all the sauce ingredients in a small bowl. Mix together well.
  • In another bowl, combine cornstarch and water to create a starch slurry. Set aside.
  • In a deep pan or wok with boiling water, blanch the yu choy for 1 minute. Remove and drain. Next, blanch the shrimp for 30 seconds. Remove and set aside.
  • Clean the pan or wok and heat 1 tbsp of oil over medium-high heat. Add the ginger and cook for 1 minute. Then, add the garlic and cook for another 30 seconds until fragrant.
  • Toss in the carrot, celery, and mushrooms. Cook for 2 minutes until the vegetables are slightly tender. Add the shrimp and scallions. Mix everything together well.
  • Add Shaoxing wine and the sauce mixture. Bring to a boil and add the starch slurry until it thickens.
  • Plate the yu choy on the side of the pan fried noodles. Ladle the thick shrimp gravy over the noodles. Serve and enjoy!
Course: Dinner, Lunch, Main Course
Cuisine: Cantonese, Chinese

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