If you have ever dreamed of a dish that combines crispy textures with succulent shrimp and vibrant vegetables all tossed in a flavorful sauce, then you are in for a treat. This Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe is a magical harmony of crunchy golden-brown noodles, tender shrimp, and a colorful medley of fresh veggies. The sauce is savory with a slight sweetness and an umami kick, perfectly tying all elements together. It’s quick enough for a weeknight but impressive enough to make any meal feel special. Get ready to embark on a cooking adventure that will leave your taste buds dancing with joy!
Ingredients You’ll Need
This recipe’s beauty lies in its simplicity, with each ingredient playing a critical role in building layers of flavor, texture, and color. From the silkiness of shrimp to the satisfying crisp of the noodle cake, every component is essential to create this balanced and hearty stir fry.
- Vegetable oil: Ideal for frying the noodles to a perfect crisp without overpowering other flavors.
- Egg noodles: Cooked and ready to be transformed into a crispy cake base that holds this dish together.
- Unsalted butter: Adds a rich depth and helps beautifully cook the shrimp.
- Shrimp (peeled and deveined): The star protein that cooks quickly and absorbs the sauce’s deliciousness.
- Garlic salt: Infuses the shrimp with just the right level of savory garlic flavor.
- Additional cooking oil: Needed for stir-frying the vibrant mix of vegetables.
- Baby bok choy: Provides tender greens with a mild peppery crunch.
- Mushrooms: Earthy and meaty, they complement the shrimp beautifully.
- Zucchini: Adds freshness and a light bite to the vegetable medley.
- Carrots: Their natural sweetness brightens the stir fry and adds color.
- Onions: Introduce aromatic layers that caramelize gently during cooking.
- Chicken stock: The base for the luscious, savory sauce that coats everything.
- Oyster sauce: Brings subtle sweetness and a hallmark umami punch.
- Shoyu (soy sauce): Adds salty depth and enriches the sauce’s flavor palette.
- Granulated sugar: Balances the savory elements with a touch of sweetness.
- Sesame oil: A few drops impart a nutty aroma that elevates the dish.
- Salt and pepper: Essential seasonings to taste for perfect overall balance.
- Cornstarch and water slurry: Used to thicken the sauce, giving it that silky smooth finish that clings beautifully to the shrimp and vegetables.
How to Make Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe
Step 1: Prepare the Noodle Cake
Start by heating vegetable oil in a large pan over medium-high heat. Once the oil is hot, add your cooked egg noodles, spreading them evenly. This step is where the magic begins—allow the noodles to cook undisturbed until the bottom forms a crispy, golden crust. Carefully flip the noodles to crisp the other side, trying to keep the noodle cake intact. This crispy base is what gives this stir fry its signature texture and makes it uniquely delightful.
Step 2: Cook the Shrimp
In a different pan, melt the butter over medium-high heat and toss in the shrimp sprinkled with garlic salt. Cooking shrimp fast is key—they should turn pink and opaque in about 2 to 3 minutes per side. Removing them when just cooked ensures they stay juicy and tender, ready to mingle with your veggies and sauce.
Step 3: Stir Fry the Vegetables
Add oil to your pan and stir fry the mushrooms, bok choy, zucchini, carrots, and onions. You want them to soften slightly yet retain a bit of crispness for texture contrast—about 2 to 3 minutes should do. Overcooking will sap that refreshing crunch, so keep an eye on them during this colorful step.
Step 4: Create and Thicken the Sauce
While the vegetables are cooking, combine chicken stock, oyster sauce, shoyu, granulated sugar, sesame oil, salt, and pepper in a saucepan. Bring this mixture to a simmer, whisking gently. To achieve that perfect, velvety sauce that clings to every bite, slowly incorporate your cornstarch and water slurry while whisking continuously. Watch as the sauce thickens—it’s the glue that unites shrimp, veggies, and noodles into one irresistible dish.
Step 5: Combine Everything
Return the vegetables to the pan over medium heat, add back the cooked shrimp, and drench everything with your glossy sauce. Toss gently but thoroughly to ensure each component is beautifully coated and warmed through. This step integrates the flavors and textures in that lovely way only a well-made stir fry can offer.
Step 6: Serve the Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe
Place your crispy noodle cake on a serving plate or individual dishes. Spoon the succulent shrimp and vegetable mixture generously over the top. Serve immediately while everything is hot and the noodle cake is still perfectly crispy on the outside. Dive in and enjoy the chorus of textures and tastes!
How to Serve Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe
Garnishes
Adding garnishes like freshly chopped green onions, toasted sesame seeds, or a sprinkle of crushed red pepper flakes can bring a vibrant pop of color and a flavor boost. A wedge of lime on the side also offers a zesty brightness that cuts through the richness of the sauce wonderfully.
Side Dishes
This dish is substantial on its own, but if you want to round out your meal, consider simple steamed jasmine rice or a crisp cucumber salad. Both provide fresh, neutral flavors that balance the savory intensity of the stir fry.
Creative Ways to Present
Try serving the noodle cake in individual portions topped with the shrimp and vegetable stir fry for a more elegant appearance. Or, for a fun twist, you could cut the crispy noodle cake into squares and use them as a base for an appetizer version with spoonfuls of the topping.
Make Ahead and Storage
Storing Leftovers
Store leftover shrimp, vegetables, and sauce separately from the crispy noodles in airtight containers in the refrigerator for up to 2 days. Keeping the noodle cake separate prevents it from becoming soggy and helps preserve its crisp texture.
Freezing
Freezing is not recommended for the crispy noodles as they will lose their texture upon thawing. However, you can freeze the shrimp and vegetable stir fry mixture in a sealed container for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat leftover stir fry, gently warm the shrimp and vegetables with sauce in a skillet over medium heat until heated through. For the noodle cake, crisp it up again in a hot, lightly oiled pan for a couple of minutes on each side to revive that signature crunch before serving.
FAQs
Can I use other types of noodles for this recipe?
Absolutely! While egg noodles provide a fantastic texture for a crispy noodle cake, you can experiment with other firm, wide noodles like chow mein or even fresh ramen noodles. Just make sure they are cooked and drained before forming the cake.
Is it possible to make this dish vegetarian?
Yes! Swap the shrimp for tofu or tempeh for a plant-based protein punch. Also, substitute the chicken stock with vegetable broth and replace oyster sauce with a vegetarian mushroom sauce alternative to keep the umami flavor intact.
How do I ensure the noodles get crispy and don’t stick to the pan?
Using a good amount of hot vegetable oil and letting the noodles cook undisturbed allows a crispy crust to form. Use a wide spatula to gently loosen the edges before flipping. Also, a non-stick or well-seasoned skillet makes this task easier.
Can the sauce be made ahead of time?
Definitely! You can prepare the sauce a day in advance and store it in the fridge. When ready to serve, gently warm it up and whisk if needed before tossing it with the shrimp and vegetables.
What can I do if I don’t have oyster sauce on hand?
You can substitute oyster sauce with hoisin sauce or a mix of soy sauce and a touch of mushroom sauce to capture a similar sweet and umami flavor profile. Keep in mind this might slightly alter the taste but still yields delicious results.
Final Thoughts
This Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe has quickly become one of my go-to dishes when I want something that feels indulgent without requiring hours in the kitchen. It’s a wonderful crowd-pleaser and perfect for when you want to impress with bold flavors and irresistible textures. I hope you enjoy making it as much as I do and find it becoming a beloved part of your meal rotation!
Print
Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Crispy Cake Noodle Stir Fry is a delicious, quick, and satisfying Asian-inspired dish that features pan-fried egg noodles turned crispy on the outside, topped with succulent shrimp, vibrant stir-fried vegetables, and a flavorful savory sauce. Perfect for a family dinner or a casual weeknight meal, this recipe balances textures and tastes beautifully.
Ingredients
Noodles and Oil
- 2 tablespoons vegetable oil
- 1 pound egg noodles, cooked according to package directions
- 1 tablespoon unsalted butter
- 1 tablespoon oil
Shrimp
- 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
- Prepare the noodles: Cook the egg noodles according to package instructions, drain and set aside.
- Crisp the noodles: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Once hot, add the cooked egg noodles and spread them evenly. Let them cook undisturbed until the bottom is browned and crispy, then carefully flip to brown the other side. 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 shrimp and garlic salt, tossing to coat. Cook until the shrimp turn pink and are opaque throughout, about 2-3 minutes per side. Remove the shrimp and set aside.
- Stir fry the vegetables: Add 1 tablespoon of oil to the pan. Add mushrooms, chopped baby bok choy, zucchini, carrots, and onions. Stir fry for about 2-3 minutes until vegetables are tender-crisp but not overcooked. Remove and set aside with shrimp.
- Make the sauce: In a saucepan over medium-high heat, combine chicken stock, oyster sauce, shoyu, granulated sugar, sesame oil, salt, and pepper. Whisk together until well mixed and bring to a simmer.
- Thicken the sauce: In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk this into the simmering sauce until it thickens to desired consistency.
- Combine shrimp, vegetables, and sauce: Return the cooked vegetables to the pan over medium heat, add the cooked shrimp, and pour the thickened sauce over everything. Toss to coat and heat through evenly.
- Serve: Place the crispy noodle cake on a serving dish or plates. Spoon the shrimp and vegetable stir fry with sauce over the top. Serve immediately and enjoy!
Notes
- Ensure the noodles are well drained before frying to achieve maximum crispiness.
- When flipping the noodle cake, use a wide spatula for better support to keep it intact.
- Feel free to substitute shrimp with chicken, tofu, or your preferred protein.
- Adjust vegetables based on seasonal availability or personal preference.
- You can make this dish vegetarian by omitting shrimp and using vegetable stock with soy sauce instead of oyster sauce.
- For spicier flavor, add chili flakes or fresh chili slices during the vegetable stir fry step.
