Shrimp Stir-Fried Noodles

Ingredients

• 4 pieces Shiitake mushrooms (soak minimum 4 hours, then press and slice)
• 400 g Shrimp, peeled and deveined (remove vein if present)
• 2 medium Onion (cut into bite‑size pieces)
• 4 cloves Garlic cloves (minced)
• 1 tsp Fresh ginger (grated)
• 3 stalks Scallions (green onions) (cut into 2‑inch pieces)
• 200 g Cilantro (roughly chopped)
• 3 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 2 tbsp Oyster sauce
• 30 g Sugar (≈2 tbsp)
• 1 pinch Salt
• ¼ tsp Ground black pepper
• 1 tsp Rice wine (Shaoxing)
• 4 tbsp Vegetable oil (neutral‑flavored)
• 500 g Thick Chinese egg noodles (preferably fresh or dried thick noodles)
• 250 g Bean sprouts (rinsed and drained)

Instructions

1. Rehydrate mushrooms

   Place the 4 shiitake mushrooms in a bowl of cold water and soak for at least 4 hours. After soaking, press gently to remove excess water and slice into strips.

   Time: PT4H

2. Prep shrimp and vegetables

   Peel and devein the shrimp, pat dry. Slice the onions, mince the garlic, grate the ginger, cut scallions into 2‑inch pieces, and roughly chop the cilantro. Set everything aside in separate bowls.

   Time: PT15M

3. Make the sauce

   In a mixing bowl combine 3 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp oyster sauce, 30 g sugar, a pinch of salt, and ¼ tsp ground black pepper. Stir until the sugar dissolves.

   Time: PT5M

4. Cook the noodles

   Bring a large pot of water to a rolling boil. Add the 500 g noodles and cook for about 4 minutes, or until just tender but still firm to the bite. Drain in a colander and rinse briefly with warm water to stop cooking. Toss with a drizzle of oil to keep separate.

   Time: PT5M

   Temperature: boiling

5. Stir‑fry the shrimp

   Heat 2 tbsp oil in the wok over high heat. Add half of the minced garlic and stir‑fry for 10 seconds until fragrant. Add the shrimp, a pinch of salt, a pinch of pepper, and 1 tsp rice wine. Stir‑fry 2‑3 minutes until the shrimp turn pink and opaque. Transfer to a plate and set aside.

   Time: PT4M

   Temperature: high

6. Stir‑fry vegetables and mushrooms

   Add the remaining 2 tbsp oil to the same wok. Add the remaining garlic, grated ginger, sliced onions, and rehydrated shiitake strips. Stir‑fry 3‑4 minutes until the vegetables start to soften and the mushrooms develop a light brown edge.

   Time: PT4M

   Temperature: high

7. Combine noodles and sauce

   Return the cooked noodles to the wok. Pour the prepared sauce over the noodles and toss continuously for 2‑3 minutes, ensuring every strand is evenly coated and heated through.

   Time: PT3M

   Temperature: high

8. Finish the dish

   Add the cooked shrimp back to the wok along with the bean sprouts, scallion pieces, and chopped cilantro. Toss quickly for about 1‑2 minutes just to warm the sprouts and wilt the herbs. Remove from heat.

   Time: PT2M

   Temperature: high

9. Serve

   Transfer the stir‑fried noodles to a serving platter or individual bowls. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g