Description
This Crispy Cake Noodle Stir Fry features golden-browned egg noodles topped with a savory stir fry of shrimp and crisp-tender vegetables in a rich, glossy oyster-soy sauce. The dish combines crispy textures with succulent shrimp and vibrant veggies, finished with a flavorful sauce thickened to perfection.
Ingredients
Scale
For the Noodles
- 2 tablespoons vegetable oil
- 1 pound egg noodles, cooked to package directions
- 1 tablespoon unsalted butter
For the Stir Fry
- 1/2 pound shrimp, peeled and deveined
- 1 teaspoon garlic salt
- 1 tablespoon oil
- 1/2 baby bok choy, roughly chopped
- 1/2 cup mushrooms, sliced
- 1/2 cup zucchini, sliced
- 1/4 cup carrots, sliced
- 1/4 cup onions, sliced
For the Sauce
- 1 1/2 cups chicken stock
- 2 tablespoons oyster sauce
- 2 tablespoons shoyu (soy sauce)
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Prepare the crispy noodles: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the cooked egg noodles, spreading them evenly into a flat layer. Leave undisturbed until the bottom side browns and crisps up. Carefully flip the noodle cake to brown the other side as well, keeping its shape intact. Once crisp and golden, remove from heat and set aside.
- Cook the shrimp: In another pan over medium-high heat, melt 1 tablespoon of unsalted butter. Add the peeled and deveined shrimp along with 1 teaspoon garlic salt, tossing to coat. Cook the shrimp for about 2-3 minutes per side, or until pink and opaque. Remove from the pan and set aside.
- Stir fry the vegetables: Add 1 tablespoon of oil to the pan used for the shrimp. Add sliced mushrooms, chopped bok choy, zucchini, carrots, and onions. Stir fry the vegetables over medium-high heat for 2-3 minutes until they are lightly softened but still crisp. Avoid overcooking. Remove from heat and set aside.
- Make the sauce: In a saucepan over medium-high heat, combine 1 1/2 cups chicken stock, 2 tablespoons oyster sauce, 2 tablespoons shoyu (soy sauce), 1 tablespoon granulated sugar, 1 teaspoon sesame oil, and salt and pepper to taste. Whisk the ingredients and bring to a simmer.
- Thicken the sauce: In a small bowl, mix 2 tablespoons cornstarch with 1/4 cup water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue whisking until the sauce thickens to your desired consistency.
- Combine shrimp, vegetables, and sauce: Return the cooked vegetables to the pan, add the cooked shrimp, then pour the thickened sauce over. Toss gently to coat everything evenly and warm through over medium heat.
- Serve the stir fry over crispy noodles: Arrange the crispy noodle cake on a large serving platter or individual plates. Spoon the shrimp and vegetable stir fry with sauce over the top of the noodles. Serve immediately and enjoy the delightful contrast of textures and flavors.
Notes
- Use cooked egg noodles per package instructions for best results.
- Be careful when flipping the noodle cake to keep it intact.
- Adjust seasoning in the sauce to taste, especially salt and pepper.
- To keep vegetables crisp, do not overcook during stir fry.
- You can substitute shrimp with chicken or tofu if preferred.
- For a vegetarian version, substitute chicken stock and oyster sauce with vegetable alternatives.
