Description
This Crispy Cake Noodle Stir Fry features crispy pan-fried egg noodles topped with succulent shrimp and colorful stir-fried vegetables, all coated in a rich, savory oyster and soy sauce glaze. A quick and satisfying Asian-inspired dish perfect for a weeknight dinner.
Ingredients
Scale
Noodles and Protein
- 2 tablespoons vegetable oil
- 1 pound egg noodles, cooked to package directions
- 1 tablespoon unsalted butter
- 1/2 pound shrimp, peeled and deveined
- 1 teaspoon garlic salt
Vegetables
- 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
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
- 1 tablespoon oil (for stir frying vegetables)
Instructions
- Prepare the noodles: Cook the egg noodles according to package instructions, then drain and set aside.
- Cook the crispy noodle cake: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Once hot, add the cooked noodles spreading them evenly. Let cook undisturbed until the bottom is browned and crispy. Carefully flip the noodles to brown the other side, maintaining the cake shape. Remove from pan and set aside.
- Cook the shrimp: In another pan over medium-high heat, melt the butter. Add the shrimp and garlic salt and toss to combine. Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove from pan and set aside.
- Stir fry vegetables: Add 1 tablespoon of oil to the pan. Add mushrooms, bok choy, zucchini, carrots, and onions. Stir fry for 2-3 minutes until just softened yet still crisp. Avoid overcooking. Remove vegetables and set aside.
- Make the sauce: In a saucepan over medium-high heat, combine chicken stock, oyster sauce, shoyu, sugar, sesame oil, salt, and pepper. Whisk to mix and bring to a simmer.
- Thicken the sauce: Mix cornstarch and water in a small bowl until smooth. Slowly whisk this slurry into the simmering sauce until it thickens to desired consistency.
- Combine shrimp, vegetables, and sauce: Return the vegetables to the pan over medium heat. Add shrimp and pour the sauce over. Toss everything together until well coated and heated through.
- Serve: Place the crispy noodle cake on serving dish or individual plates. Spoon the shrimp and vegetable stir fry over the top. Serve immediately and enjoy!
Notes
- Pressing the noodles into a cake and allowing them to crisp undisturbed is key for texture.
- Use medium-high heat for stir frying to keep vegetables crisp.
- Adjust the amount of cornstarch slurry for preferred sauce thickness.
- Shrimp cooking times may vary based on size—cook until opaque.
- For vegetarian option, substitute shrimp with tofu and use vegetable stock.
