Description
This Crispy Cake Noodle Stir Fry features perfectly browned egg noodles topped with a savory stir fry of shrimp and crisp vegetables in a luscious oyster-soy sauce. The dish combines textures and flavors for a satisfying Asian-inspired meal that’s quick to prepare and sure to impress.
Ingredients
Scale
Main Ingredients
- 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
- 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
Sauce Ingredients
- 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
- Make the Crispy Noodle Cake: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the cooked egg noodles, spreading them evenly to form a flat cake. Allow the noodles to cook undisturbed until the bottom is browned and crispy. Carefully flip the noodle cake to brown the other side. Once crispy on both sides, remove from the pan and set aside.
- Cook the Shrimp: In a separate pan over medium-high heat, melt 1 tablespoon butter. Add the peeled and deveined shrimp along with 1 teaspoon garlic salt. Toss to combine and cook shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp from heat and set aside.
- Stir Fry the Vegetables: Add 1 tablespoon oil to the pan used for the shrimp. Add mushrooms, bok choy, zucchini, carrots, and onions. Stir fry for 2-3 minutes until vegetables are just tender but still crisp. Avoid overcooking. Remove vegetables from the pan and set aside.
- Prepare the Sauce: In a saucepan over medium-high heat, combine chicken stock, oyster sauce, shoyu, sugar, sesame oil, salt, and pepper. Whisk continuously and bring the sauce to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix cornstarch and water until smooth. Slowly whisk this slurry into the simmering sauce. Continue whisking until the sauce thickens to your preferred consistency.
- Combine Shrimp and Vegetables with Sauce: Return vegetables to the pan over medium heat. Add cooked shrimp and pour the thickened sauce over them. Toss gently to coat all ingredients and heat through thoroughly.
- 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 and enjoy!
Notes
- Ensure noodles are cooked according to package instructions before making the crispy cake for the best texture.
- Use fresh vegetables for optimal flavor and crispness.
- Be careful when flipping the noodle cake to keep it intact; using a large spatula can help.
- The sauce thickness can be adjusted by varying the amount of cornstarch slurry.
- Substitute shrimp with chicken or tofu for a different protein option.
