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
Scale
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.
