Crispy Egg Noodle Stir-Fry with Garlic Shrimp
A tangle of egg noodles is pan-fried until the bottom turns crackling-crisp while the top stays chewy, then smothered with a saucy stir-fry of plump shrimp, tender vegetables, and a glossy garlic-oyster sauce. The contrast between the shatteringly crunchy noodle base and the saucy, savory topping is pure textural bliss.
Ingredients
- 12 oz fresh or dried egg noodles (mi trung)
- 1 lb large shrimp, peeled and deveined
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced on the diagonal
+ 11 more ingredients
Instructions
Cook the egg noodles according to package directions until just al dente, drain well, and toss with 1 teaspoon of sesame oil to prevent sticking.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Spread the noodles into an even layer and press down gently. Cook without disturbing for 4 to 5 minutes until the bottom is golden and crispy. Carefully flip the noodle cake and crisp the other side for 3 minutes. Transfer to a serving plate.
Add the remaining tablespoon of oil to the skillet over high heat. Stir-fry the shrimp with half the garlic for 2 minutes until pink and just cooked. Remove to a plate.
In the same skillet, stir-fry the broccoli, carrot, and cabbage for 3 minutes until crisp-tender. Add the remaining garlic and toss for 15 seconds.
Mix the oyster sauce, soy sauce, fish sauce, and sugar together, then pour into the vegetables. Add the cornstarch slurry and stir until the sauce thickens and becomes glossy, about 1 minute.
Return the shrimp to the skillet and toss to coat. Season with white pepper.
Spoon the shrimp and vegetable mixture over the crispy noodle cake, letting the sauce soak into the edges. Garnish with sliced scallions and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI