Description
A delicious Crispy Cake Noodle Stir Fry featuring crispy egg noodles topped with savory shrimp, fresh vegetables, and a rich, flavorful oyster-soy sauce. This quick and easy recipe balances textures with crispy noodles and tender stir-fried ingredients, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Noodles and Oil
- 2 tablespoons vegetable oil
- 1 pound egg noodles, cooked according to package directions
- 1 tablespoon unsalted butter
- 1 tablespoon oil
Protein
- 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
Instructions
- Cook and Crisp the Noodles: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Once the oil is hot, add the cooked egg noodles, spreading them into an even layer. Allow them to cook undisturbed until the bottom is browned and crispy. Carefully flip to brown the other side while keeping the cake shape intact. Remove the crispy noodle cake from the pan and set aside.
- Cook the Shrimp: In a separate pan over medium-high heat, melt 1 tablespoon of unsalted butter. Add the peeled and deveined shrimp along with 1 teaspoon garlic salt. Toss to combine and cook until shrimp turn pink and opaque, approximately 2-3 minutes per side. Remove shrimp from the pan and set aside.
- Stir Fry the Vegetables: Add 1 tablespoon of oil to the same pan. Add chopped bok choy, sliced mushrooms, zucchini, carrots, and onions. Stir fry over medium-high heat until vegetables soften slightly but remain crisp, about 2-3 minutes. Avoid overcooking to retain texture. Remove vegetables and set aside.
- Prepare the Sauce: In a saucepan over medium-high heat, combine chicken stock, oyster sauce, shoyu (soy sauce), granulated sugar, sesame oil, salt, and pepper. Whisk the mixture well and bring to a simmer.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and water until smooth. Slowly pour this slurry into the simmering sauce while whisking continuously. Continue whisking until the sauce thickens to your preferred consistency.
- Combine Ingredients: Return the stir-fried vegetables to the pan over medium heat. Add the cooked shrimp and pour the thickened sauce over everything. Toss to coat evenly and heat through.
- Serve: Place the crispy noodle cake on a large serving dish or individual plates. Spoon the shrimp and vegetable stir fry with sauce over the top of the noodles. Serve immediately to enjoy the crisp texture and savory flavors.
Notes
- Ensure the noodles are dry before frying to achieve maximum crispiness.
- You can substitute shrimp with chicken or tofu for a different protein option.
- Adjust the amount of soy sauce and oyster sauce based on your salt preference.
- For extra flavor, garnish with chopped green onions or sesame seeds.
- Be careful not to overcook the vegetables to keep them crisp and fresh.
