If you are on the lookout for a dish that combines the satisfying crunch of perfectly crisped noodles with the vibrant freshness of shrimp and colorful vegetables, then you are in for a treat with this Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe. This dish brings together a delightful interplay of textures and flavors, from the crispy golden noodle cake base to the tender, garlicky shrimp and the bright, lightly stir-fried vegetables all enveloped in a luscious, savory sauce. It’s a comforting yet elegant recipe that’s great for busy weeknights or impressing friends with a home-cooked Asian-inspired meal.
Ingredients You’ll Need
This recipe keeps things straightforward but don’t let the simplicity fool you — every ingredient plays a crucial role in building the dish’s layers of flavor and texture. From the hearty egg noodles that crisp beautifully to the fresh shrimp and garden vegetables that bring brightness, each component is essential for creating the perfect balance in your stir fry.
- Vegetable oil (2 tablespoons): Provides a neutral base for frying the noodles to a crispy golden brown without overpowering flavors.
- Egg noodles (1 pound, cooked): These form the crispy cake base; cook them just right to get that perfect texture contrast.
- Unsalted butter (1 tablespoon): Adds a rich, velvety flavor when cooking the shrimp.
- Shrimp (1/2 pound, peeled and deveined): The star protein packed with a tender bite and mild sweetness.
- Garlic salt (1 teaspoon): Enhances the shrimp with aromatic garlic notes while seasoning them perfectly.
- Additional oil (1 tablespoon): For stir-frying the fresh vegetables to crisp-tender perfection.
- Baby bok choy (1/2, roughly chopped): Offers a fresh, slightly peppery crunch and vibrant green color.
- Mushrooms (1/2 cup, sliced): Bring earthiness and umami complexity.
- Zucchini (1/2 cup, sliced): Adds a subtly sweet freshness and mild texture.
- Carrots (1/4 cup, sliced): Introduce a sweet crunch and beautiful orange hue.
- Onions (1/4 cup, sliced): Provide a gentle bite and sweetness when stir-fried.
- Chicken stock (1 1/2 cups): Forms the savory base of the sauce that ties all the ingredients together.
- Oyster sauce (2 tablespoons): Deepens the savory umami flavor with a touch of sweetness.
- Shoyu (soy sauce, 2 tablespoons): Adds saltiness and enhances the overall bouquet of the dish.
- Granulated sugar (1 tablespoon): Balances out the salt and sharpness in the sauces.
- Sesame oil (1 teaspoon): Imparts a toasty, nutty aroma to the final dish.
- Salt and pepper (to taste): Adjust the seasoning to your own preference for a perfectly balanced flavor.
- Cornstarch (2 tablespoons) and water (1/4 cup): Create a smooth slurry to thicken the sauce for that silky coating.
How to Make Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe
Step 1: Prepare the Crispy Noodle Cake
Start by heating the vegetable oil in a large pan on medium-high heat. Add your cooked egg noodles, spreading them out evenly to form a cohesive cake. The key here is patience — let the noodles cook undisturbed until the bottom side turns a gorgeous golden brown and crisp. This process usually takes several minutes, but the reward is worth it. Then carefully flip the noodle cake to crisp the other side without breaking it. Once both sides achieve that beautiful crunch, remove the noodle cake and set it aside to keep warm.
Step 2: Cook the Shrimp
In a separate pan, melt the butter over medium-high heat. Toss in the raw shrimp, seasoning them with garlic salt as they cook. Stir occasionally to make sure each shrimp gets perfectly pink and opaque on all sides — this usually takes about 2 to 3 minutes per side. The garlic-infused butter adds a luscious richness while the garlic salt heightens the flavor, making each bite a little bite of shrimp heaven. Once cooked, remove the shrimp and set them aside.
Step 3: Stir Fry the Vegetables
Using the same pan, add a tablespoon of oil and toss in the sliced mushrooms, chopped bok choy, zucchini, carrots, and onions. Stir fry quickly over medium-high heat until the vegetables are just slightly softened but remain crisp to the bite. This quick cooking keeps their vibrant colors and crisp textures intact, providing a fresh contrast to the crunchy noodles and the tender shrimp. Overcooking could result in soggy veggies, so keep an eye on them. Remove from the pan and set aside.
Step 4: Create the Savory Sauce
While your vegetables are cooking, whisk together the chicken stock, oyster sauce, shoyu, sugar, sesame oil, and a touch of salt and pepper in a saucepan over medium-high heat. Let this mixture come to a gentle simmer, allowing the flavors to meld beautifully into a rich, savory base for your stir fry. This sauce is the magic glue that ties all the elements of the Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe together.
Step 5: Thicken the Sauce
In a small bowl, mix the cornstarch and water until there are no lumps. Slowly pour this slurry into the simmering sauce, whisking constantly to prevent clumps. Continue whisking until the sauce thickens into a glossy, silky coating that will cling perfectly to the shrimp and veggies. This thickness is essential for coating every ingredient evenly and adding that lovely luscious texture to the dish.
Step 6: Combine Everything
Return the sautéed vegetables back to the pan over medium heat. Add the cooked shrimp and pour the thickened sauce over everything. Toss gently to coat all the ingredients in that flavorful sauce and to warm everything through for a minute or two. The shrimp, vegetables, and sauce meld into a harmonious, glistening mixture ready to crown the crispy noodle cake.
Step 7: Assemble and Serve
Carefully place the crispy noodle cake on a large serving platter or individual plates. Spoon the shrimp and vegetable stir fry generously over the top. Serve immediately to enjoy the wonderful contrast of crunchy noodles and tender, saucy toppings. It’s a perfect balance that makes this Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe an absolute crowd-pleaser every time.
How to Serve Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe
Garnishes
To elevate your presentation and add a burst of fresh flavor, sprinkle chopped green onions or fresh cilantro over the top before serving. A few toasted sesame seeds add a delightful nutty crunch and look beautiful against the glossy sauce, making each bite even more enticing. If you like a bit of zing, a sprinkle of crushed red pepper flakes would bring a subtle heat that complements the other flavors perfectly.
Side Dishes
This dish is fantastic on its own, but if you want to round out the meal, consider serving it with a light Asian cucumber salad or a simple miso soup. These sides bring refreshing and gentle contrasts to the rich, savory stir fry. A bowl of steamed jasmine rice or sticky rice can also be offered for those who want a little extra carb to soak up every bit of that delicious sauce.
Creative Ways to Present
For a fun twist, try serving the crispy noodle cake in individual portions using small skillets or oven-safe ramekins, creating personal noodle cakes topped with the shrimp and vegetable mixture. Alternatively, you can turn the stir fry into lettuce wraps for a fun handheld option that cuts down on carbs while adding a crunchy fresh element. Presentation with a drizzle of extra sesame oil or a wedge of lime on the side can make this informal dish feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe should be stored in an airtight container in the refrigerator. The shrimp and vegetables keep well for up to 2 days. To prevent the noodles from becoming soggy, try to store them separately from the sauce and stir fry mixture if possible.
Freezing
Freezing is not highly recommended for this dish because the crispy noodle cake will lose its texture and become mushy after thawing. If you must freeze leftovers, store the shrimp and vegetable portion without the noodles and reheat gently before serving. Freshly cooked egg noodles crisp best when made fresh.
Reheating
To reheat, gently warm the shrimp and vegetable stir fry in a skillet over medium heat until heated through, adding a splash of chicken stock or water if it looks dry. The crispy noodle cake is best reheated separately in a non-stick pan to restore some of its crispness instead of using a microwave, which will make it soggy.
FAQs
Can I use other types of noodles in this Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe?
Absolutely! While egg noodles are traditional and give a wonderful texture, you can experiment with thin rice noodles or even fresh ramen noodles. Just be sure to cook and dry them well before pan-frying to achieve that crispiness.
What can I substitute for shrimp if I’m not a seafood fan?
Chicken breast or thigh pieces, tofu, or even thinly sliced beef work beautifully as alternatives. Adjust cooking times accordingly to ensure proteins are cooked through without overcooking the vegetables.
How can I make this dish spicier?
Add chili garlic sauce or sliced fresh chilies while stir frying the vegetables, or sprinkle crushed red pepper flakes over the finished dish. You can also mix a bit of Sriracha into the sauce for a spicy kick.
Is this recipe gluten-free?
Not as written, since shoyu (soy sauce) and oyster sauce typically contain gluten. To make it gluten-free, substitute with tamari or gluten-free soy sauce and a gluten-free oyster sauce alternative.
Why is the crispy noodle cake so important in this recipe?
The crispy noodle cake provides an irresistible textural contrast that makes this dish extra special. It soaks up the savory sauce while still maintaining crunchy edges, turning every bite into a delightful combination of crisp and tender flavors.
Final Thoughts
I cannot recommend making this Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe enough if you want a dish that feels both comforting and exciting. It’s a fantastic way to enjoy a mix of textures and vibrant flavors that come together so beautifully. Whether for a quick weeknight dinner or a casual get-together, it’s sure to become a favorite you’ll want to make again and again. Go ahead and dive in—you’ll love every bite!
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 Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Crispy Cake Noodle Stir Fry recipe features golden, crispy egg noodles topped with tender shrimp and a medley of colorful stir-fried vegetables, all coated in a savory, thickened sauce. Perfect for a quick and satisfying 30-minute meal, this dish combines delightful textures and umami flavors with the ease of stovetop cooking.
Ingredients
For the Noodles
- 2 tablespoons vegetable oil
- 1 pound egg noodles, cooked to package directions
- 1 tablespoon unsalted butter
For the Shrimp
- 1/2 pound shrimp, peeled and deveined
- 1 teaspoon garlic salt
For the 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
For the 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 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, spreading them out evenly. Let them cook undisturbed until the bottom turns golden brown and crispy. Carefully flip the noodle cake to crisp the other side, maintaining its shape. Remove from the pan and set aside.
- Cook the shrimp: In another pan over medium-high heat, melt the butter. Add peeled and deveined shrimp along with garlic salt. Toss to combine and cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- Stir fry the vegetables: Add 1 tablespoon of oil to the same pan. Toss in mushrooms, bok choy, zucchini, carrots, and onions. Stir fry for 2-3 minutes until vegetables are just tender but retain a crisp texture. Avoid overcooking. Remove and set aside.
- Make the sauce: While stir frying the vegetables, combine chicken stock, oyster sauce, shoyu (soy sauce), granulated sugar, sesame oil, salt, and pepper in a saucepan over medium-high heat. Whisk mixture and bring it to a simmer.
- Thicken the sauce: In a small bowl, mix cornstarch with water until smooth. Gradually add this slurry to the simmering sauce while whisking continuously. Continue until the sauce thickens to your 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. Toss gently to coat everything 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 the savory sauce over the top of the noodles. Serve immediately and enjoy your crispy cake noodle stir fry!
Notes
- To maintain the noodle cake’s shape when flipping, use a large spatula or two smaller spatulas for support.
- Feel free to substitute shrimp with chicken, tofu, or beef as preferred.
- Adjust the amount of garlic salt and soy sauce to suit your taste preferences and dietary needs.
- For a vegetarian version, omit shrimp and use vegetable stock in the sauce, replacing oyster sauce with mushroom sauce or a vegetarian alternative.
- To make this dish spicier, add chili flakes or a dash of sriracha to the sauce.
