Shrimp Pan Fried Noodles

5 from 1 vote

A delicious shrimp and vegetable gravy on a bed of crispy egg noodles! The texture is crunchy chewy and soft with savory flavor! Its a classic Chinese restaurant staple!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 493kcal

Author: Dana

Ingredients

½ pack Hong Kong egg noodles
3-4 tablespoon vegetable oil

Shrimp & Vegetable Sauce

1 tablespoon vegetable oil
8-12 shrimp peeled and de-veined
1-2 small carrots sliced
1-2 stalks of celery sliced
1 garlic minced
½ tablespoon ginger
1 cup water
1 tablespoon soy sauce
½ teaspoon chicken bouillon
1 tablespoon oyster sauce
1 teaspoon sugar
cornstarch slurry mix 1 tablespoon corn starch with ¼ water
1 pack shimeji mushrooms

Instructions

Boil Chinese egg noodles for 1 minute. Strain the noodles and pat dry with a paper towel. This will help your noodles crisp up more and prevent the oil from splatter when frying.
In a medium saucepan, add 3-4 tbs to the pan. Once the oil is hot, add noodles and spread thinly. The more thin you spread the noodles, the crispier it would be. Fry noodles on each side for 3-4 minutes or until golden brown on both sides. Set aside noodles.
Heat pan to medium heat and add 1 tbs oil. Fry shrimp with a pinch of salt until cooked and set shrimp aside.
Using the same pan on medium heat, cook ginger and garlic. Then, add celery and carrots. Saute for one minute and add 1 cup of water.
When the carrots and celery are tender (slightly soft), add soy sauce, chicken bouillon, oyster sauce, and sugar. Mix well. Then add cornstarch slurry.
Add the mushrooms and the cooked shrimp. Mix for 1 minute and cook until the sauce has thickened.
Add sauce on top of the noodles and enjoy while the noodles are still crispy!

Video

@cookwithdana
noodle recipe 5: shrimp pan-fried noodles. I tested this recipe many times to get the crispiest noodles! You won’t regret trying this dish ❤️
♬ First date - TootyMcNooty

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