Today we’re talking about one of my all-time favorite Hong Kong-style noodle dishes – shrimp pan-fried noodles! Shrimp pan-fried noodle is made of crunchy egg noodles smothered in a thick seafood gravy and juicy succulent shrimp.
I grew up eating these noodles every week at Sunday dim sum and it was my favorite part of the meal.
Why you’ll love this recipe
If you’re a fan of textures and flavors, this noodle dish is the one for you! The delightful crunch from the crispy pan-fried noodles followed by the velvety sauce and tender shrimp is incredibly hard to resist. In my opinion, the best part is the crispy bits from the noodles!
In terms of flavor, the combination of soy sauce and oyster sauce complements the natural umami flavors of the shrimp. Couple that with aromatics like ginger, scallion, and garlic, and you’re left with an explosion of flavor in every bite.
Not only is this dish incredibly delicious, it’s easily customizable based on ingredients that you like. Feel free to add your choice of vegetables or substitute the shrimp for your favorite protein including pork, chicken, beef, or an assortment of seafood.
Best of all, this dish comes together in under 30 minutes making it an easy weekday meal!
How do I prepare Shrimp Pan Fried Noodle?
This noodle dish is relatively simple to prepare. To get started, just follow the steps below!
Step 1: Cook the egg noodles
In a pot, cook the fresh egg noodles for 30 seconds. If you’re using dried noodles, follow the cooking instructions on the package. Then, drain well.
Step 2: Fry the noodles
In a wok or pan, heat 2 tablespoons of oil over medium-high heat then add the cooked noodles. Spread it out evenly and into a circular shape. Let it pan-fry for 2 to 3 minutes or until golden and crispy.
Step 3: Flip the noodles
Flip the noodles and add another tbsp of oil around the edge of the wok. Swirl the noodles in a circular motion to evenly distribute the oil underneath. Cook for 2 to 3 minutes or until golden and crispy. Then, transfer the noodles to a plate and set aside.
Step 4: Prepare the sauce
In a small bowl, combine chicken stock, oyster sauce, soy sauce, sesame oil, salt, sugar, white pepper powder, cornstarch, and water. Mix well until the sauce has a smooth consistency.
Step 5: Make a slurry
In another bowl, combine cornstarch and water to create a starch slurry. Set it aside while you prepare the rest of the ingredients.
Step 6: Blanch the yu choy and shrimp
In a deep pan or wok with boiling water, blanch the yu choy for 1 minute. Remove it from the heat and drain the water. Next, blanch the shrimp for 30 seconds then set them aside in a bowl.
Step 7: Saute the garlic and ginger
Clean the pan or wok and heat 1 tablespoon of oil over medium-high heat. Add the ginger and cook for 1 minute. Next, add the garlic and cook for another 30 seconds until fragrant.
Step 8: Cook the rest of the ingredients
Toss in the carrot, celery, and mushrooms. Stir fry for 2 minutes or until the vegetables are slightly tender. Add the shrimp and scallions. Mix everything well.
Step 9: Add the liquid ingredients
Add Shaoxing wine and the sauce mixture. Bring to a boil and add the starch slurry to thicken the sauce.
Step 10: Plate and serve
Plate the yu choy on the side of the pan-fried noodles. Then, ladle a generous amount of the thick shrimp gravy over the noodles. Serve and enjoy!
Cooking tips for Shrimp Pan Fried Noodle
To help you create the most delicious shrimp pan-fried noodles every time, here are a few tips to keep in mind:
- This pan-fried noodle dish is best served with fresh egg noodles which can be found in the refrigerated section of your local Asian market.
- For crispier noodles, feel free to add more oil to the wok or pan. However, be sure NOT to shallow fry the noodles otherwise they will be too crunchy.
- When pan-frying the noodles, be sure to swirl it in the pan or wok to evenly distribute the oil underneath the noodles.
- Make sure to devein the shrimp to avoid an unpleasant gritty texture.
- While the shrimp is the main character of this dish, feel free to add your favorite vegetables or proteins!
- When adding the starch slurry, pour it in slowly in small amounts until it reaches your desired consistency.
Shrimp Pan Fried Noodle Ingredients & Substitutions
Shrimp: the shrimp is the main protein of the dish. Feel free to use fresh or frozen shrimp for this recipe.
Fresh egg noodles (pan-fried noodles): you can get fresh egg noodles or pan-fried noodles in your local Asian market. If you don’t have access to these noodles, you can substitute them with dried egg noodles or thin spaghetti.
Neutral oil: any neutral-tasting oil would work including vegetable, avocado canola, corn, grapeseed oil, peanut, or sunflower seed oil.
Ginger: ginger will add a hint of spice and a beautiful aroma to the dish.
Garlic cloves: garlic cloves enhance the flavors and aroma of the dish. Feel free to add more garlic if you desire!
Carrot: carrots add a hint of sweetness and a pop of color to the noodles.
Celery: celery adds a sweet and earthy flavor to the dish. Feel free to use any vegetable of your choice, including snap peas, green beans, cabbage, and more!
Beech mushrooms: beech mushrooms add a sweet and nutty flavor. But you can also use any type of mushroom you prefer, including button, enoki, or shiitake mushrooms.
Scallion: scallions add a peppery and oniony flavor to the dish.
Shaoxing wine: Shaoxing wine adds complexity to the dish with its sweet, dry, and sharp taste. But in a pinch, you can also substitute it with mirin, sake, or dry sherry.
Yu choy: yu choy is the most common vegetable served with pan-fried noodle dishes, but you can also replace it with any leafy greens of your choice, including bok choy or cabbage.
Chicken stock: chicken stock is the base of the sauce, but you can also substitute it with vegetable stock, beef stock, or water.
Oyster sauce: oyster sauce builds the umami flavors of the sauce. Feel free to use vegan oyster sauce or substitute it with equal parts soy sauce plus ½ teaspoon of sugar for every tablespoon of soy sauce.
Soy sauce: soy sauce helps to enhance the flavors of the dish.
Sesame oil: sesame oil adds a rich and nutty taste to the sauce.
Salt: salt is used to season the sauce. Feel free to adjust the amount added based on your preferences.
Sugar: the sugar will balance out the saltiness of the sauce.
White pepper powder: white pepper powder will add a bit of spice to the sauce, but you can also use ground black pepper.
Cornstarch: cornstarch is used to help thicken the sauce, but you can substitute it with potato starch.
Water: water is used to dissolve the cornstarch to make a slurry.
Frequently Asked Questions
Can I use other types of seafood or protein?
Yes, absolutely! Feel free to use any type of seafood or meat that you prefer. Pork, chicken, beef, and a medley of seafood including scallops, squid, and octopus are great options. Make sure to adjust the cooking time based on the ingredients you are using.
What can I substitute fresh egg noodles for?
While fresh egg noodles are ideal for this dish, if they are not accessible you can use dried egg noodles or thin spaghetti. If using spaghetti, just keep in mind that the texture of the dish will be different.
What can I substitute oyster sauce with?
Oyster sauce can be substituted with equal parts soy sauce and ½ teaspoon of sugar for every tablespoon of soy sauce. Alternatively, it can be substituted with vegan oyster sauce.
What is yu choy?
Yu choy or choy sum is a type of green leafy vegetable that’s often used in Chinese cuisine. When harvested young, it has a sweet and peppery taste. I like to serve this on the side of the noodles because it adds freshness to the dish.
What does a starch slurry do?
A starch slurry helps thicken the sauce and ensures it’s smooth. Since adding cornstarch directly to hot liquid is a surefire way of creating lumps. Add the slurry in small amounts until you can get the perfect consistency you prefer.
Why is my sauce so runny?
If you find that the sauce is too runny, it can be thickened up by adding more starch slurry. I recommend adding the starch slurry slowly until it reaches your desired consistency.
Why is my sauce so thick?
If your sauce is too thick, it can be loosened up by adding water or more chicken stock. Start with 1 to 2 tablespoons at a time until it reaches your desired consistency.
How do you store leftover Shrimp Pan Fried Noodles?
Store leftover pan-fried noodles in an airtight container for up to 2 days. Note that the noodles will lose their crispness but the flavors of the dish will still be delicious. The noodles can be reheated in a pan over the stovetop or microwaved for 1 to 2 minutes until thoroughly warmed.
Looking for more easy and delicious noodle recipes? Give these a try!
1. Ginger Scallion Noodles – these ginger scallion noodles are packed with flavor and only require 20 minutes to make. The noodles soak up the delicious flavors of the ginger scallion oil making it irresistibly good!
2. Chili Oil Ramen – this chili oil ramen is made by combining the ramen powder with a few everyday ingredients for a magical and glorious meal. If you’re looking for a quick, easy, and delicious meal, this chili oil ramen will get the job done!
3. Spicy Whelk Noodles (Golbaengi Muchim) – if you’re in the mood for seafood, this recipe is hard to beat. The whelks are smothered in a sweet and spicy sauce and served with cold wheat noodles for a light and refreshing meal.
4. Jjajangmyeon Black Bean Noodles – recreate your favorite Korean drama dish with this rich and hearty black bean noodles. Make sure to pair it with pickled radish!
5. Taiwanese Sesame Noodles (Ma Jiang Mian) – this low-effort recipe is perfect for days when you don’t want to spend time in the kitchen. It’s the perfect combination of sweet, spicy, and nutty flavors.
Shrimp Pan Fried Noodle
- 8 oz shrimp peeled + deveined
- 8 oz Fresh egg noodles (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 or pan, heat up 2 tablepsoons of oil over medium high heat and add the cooked noodles. Spread the noodles out evenly and into a circular shape. Cook for 2 to 3 minutes or until golden and crispy.
- Flip the noodles and add another tablespoon of oil around the edge of the pan or wok. Swirl the noodles in a circular motion to distribute the oil. Cook for 2 to 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!
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