30-Minute Shrimp Pan Fried Noodle Recipe
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.
Ingredients
- 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
Sauce
- 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
Instructions
- 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!