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
Scale
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.
