Description
This Crispy Cake Noodle Stir Fry is a flavorful and satisfying dish featuring golden-browned egg noodles topped with tender shrimp and vibrant stir-fried vegetables in a luscious savory sauce. The recipe combines crispy textures with fresh garden vegetables and a rich, umami-packed sauce, making it an impressive yet easy meal perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Noodles and Shrimp
- 2 tablespoons vegetable oil
- 1 pound egg noodles, cooked according to package directions
- 1 tablespoon unsalted butter
- 1/2 pound shrimp, peeled and deveined
- 1 teaspoon garlic salt
Vegetables
- 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
- 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 noodles: Cook the egg noodles according to package directions, drain well, and set aside.
- Brown the noodles: Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Add the cooked noodles in an even layer. Let them fry undisturbed until golden brown and crispy on the bottom. Carefully flip the noodle cake to brown the other side, preserving its shape. Remove from pan and set aside.
- Cook the shrimp: In another pan over medium-high heat, melt 1 tablespoon butter. Add the shrimp and garlic salt, tossing to coat. Cook shrimp 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
- Stir-fry the vegetables: Add 1 tablespoon oil to the pan. Add mushrooms, bok choy, zucchini, carrots, and onions. Stir-fry for 2-3 minutes until vegetables are tender-crisp. Do not overcook. Remove vegetables and set aside.
- Make the sauce: In a saucepan over medium-high heat, combine chicken stock, oyster sauce, soy sauce, sugar, sesame oil, salt, and pepper. Whisk well and bring to a simmer.
- Thicken the sauce: In a small bowl, mix cornstarch and water until smooth. Slowly add this slurry to the simmering sauce while whisking continuously until the sauce thickens to your preferred consistency.
- Combine shrimp, vegetables, and sauce: Return the vegetables to the pan over medium heat. Add the cooked shrimp and pour the thickened sauce over. Toss gently to coat everything and heat through.
- Serve: Place the crispy noodle cake on a serving dish or individual plates. Spoon the shrimp and vegetable stir fry with sauce over the noodles. Serve immediately for the best texture and flavor.
Notes
- Make sure to dry the egg noodles well after cooking to achieve crispiness.
- Be gentle when flipping the crispy noodle cake to keep its shape intact.
- You can substitute shrimp with chicken or tofu for variation.
- Adjust the amount of soy sauce and oyster sauce to taste for saltiness.
- For a vegetarian version, replace chicken stock and oyster sauce with vegetable broth and mushroom sauce.
