{"id":27825,"title":"Shrimp Stir Fried Noodles","modified":"2025-02-06T11:01:32+01:00","plain":"A delicious recipe for juicy and comforting shrimp noodles \n\n\n\nThere are plenty of stir-fried shrimp noodle recipes on the internet. Some cook them Thai-style, others Chinese-style; some add vegetables, others prefer to let the shrimp take center stage... It can be a bit confusing sometimes.  \n\n\n\nSo here, without giving you the complete guide to different Asian noodles, I'm offering you a very simple one, with Chinese inspiration but above all very delicious, which should please everyone. \n\n\n\nFor those who still don't like shrimp, I recommend my recipe for quick stir-fried beef noodles or chicken. And if you like rice, try my yakimeshi, Japanese fried rice \n\n\n\nThe quick beef noodle recipe\n\n\n\nTips for successful stir-fried shrimp noodles\n\n\n\n\n\n\n\nBeware of large quantities\n\n\n\nIf you're making the recipe for many guests, be careful not to overload the wok. Otherwise, you risk boiling the ingredients rather than stir-frying them. In these cases, you can either cook in batches or stir-fry the different elements separately and then 'combine' everything  \n\n\n\nMain ingredients for stir-fried shrimp noodles\n\n\n\n\n\n\n\nEgg noodles: These are the ones most frequently used in preparing stir-fried noodles in Chinese cuisine. They're quite filling compared to rice noodles. That's what makes the dish comforting!   \n\n\n\nShrimp: As they're the star of the dish, think big. We prefer large pink ones that are meatier, sweet, and briny. To go even further, you can try my salt and pepper stir-fried shrimp recipe.   \n\n\n\nChinese cabbage: This adds a crunchy texture and a sweeter note, ideal for stir-fried dishes. And it's different from traditional Western cabbage, especially for this kind of recipe where we're looking for different flavors and sensations.  \n\n\n\nDon't want seafood? Try my vegetable noodles recipe \n\n\n\nGreen onions: It's not for nothing that we find them in a large majority of Asian dishes. They're mild, subtle, and adapt to many recipes. Note that their flavors are more pronounced at the ends.   \n\n\n\nDark and light soy sauces: Light soy sauce, with its salty taste and fine texture, combined with dark soy sauce, which is thicker and sweeter, together form a perfect coating for stir-fried noodles. \n\n\n\nOyster sauce: It's regularly found in stir-fried dishes. With its velvety texture, oyster sauce gives noodles that shiny appearance while adding earthier and sweet-salty flavors.  \n\n\n\nSesame oil: This condiment is considered neutral. Inevitably, that's also its strength as it can adapt to any dish. We especially appreciate it for its slight nutty taste. Be careful not to overdose to avoid masking the taste of other ingredients.    \n\n\n\n\n\n\tShrimp Stir Fried Noodles\n\t\t\n\t\tA delicious recipe for juicy and comforting shrimp noodles \t\n\t\n\t\tWok\t\n\t\n\t\t450 g of egg noodles (cooked weight, about 225g dry weight)225 g of shrimp (large, pink)3 leaves of Chinese cabbage (white parts sliced, green parts finely chopped)1 onion (sliced)3 cloves garlic (minced)2 stems young onions (white parts separated from green, finely chopped)Sauce0.5 tablespoon of beef broth (in paste form, Chinese or European brand)70 ml of chicken broth (unsalted)1 tablespoons light soy sauce0.5 tablespoon dark soy sauce0.5 tablespoon of oyster sauce0.5 teaspoon of ginger (finely chopped)1 teaspoons sesame oil0.5 teaspoon of sugar\t\n\t\n\t\tPeel and devein the shrimp. Keep the tail but remove the head. Season with salt and pepper. Set aside in the refrigerator.   SauceBring the broth to a boil and add all the sauce ingredients.Simmer on low heat for 3 minutes.CookingCook the noodles according to package instructionsRinse under cold water to stop the cooking process and drainHeat a wok over high heat.Sear the shrimp in several batches with a little oil. Set aside. Reheat the wok, add oil, stir-fry the white parts of the cabbage and onion for 3-4 minutesAdd garlic and white parts of green onions, stir-fry for 2-3 minutes. Set asideReheat the wok and stir-fry the noodles alone for a few minutesAdd the sauce and mix for a few minutesAdd the cooked vegetables, green parts of the cabbage, and shrimp, then mix.Add the green parts of the green onions, mix and serve\t\n\t\n\t\tIf you're making the recipe for many guests, be careful not to overload the wok. Otherwise, you risk boiling the ingredients rather than stir-frying them. In these cases, you can either cook in batches or stir-fry the different elements separately and then 'combine' everything  \n\t\n\t\n\t\tMain courseChineseCrevettes, Huile de s\u00e9same, Nouilles, Sauce huitre, Sauce soja dark, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27825"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27825\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/25249"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}