Cantonese-Style Fried Wheat Noodles with Shrimp Recipe
These fried wheat noodles with shrimp are a Cantonese-style dish – delicate, full of vegetables and garlic aroma, but not overwhelmingly spicy. In Chinese cities it’s a classic from small wok bars, perfect for a quick after-work dinner. For Polish eaters it will feel like a “pan-fried pasta” dish, just with lots of crunchy vegetables and juicy shrimp.
A simple, weeknight-friendly stir-fry that brings the light, balanced flavors of Cantonese cooking into your kitchen: springy noodles, crisp vegetables, and juicy shrimp in a glossy, savory sauce that isn’t too heavy or spicy.
Chef's tips
Prepare and chop all ingredients before you start cooking – stir-frying goes very fast and you won’t have time to slice vegetables once the pan is hot. Don’t overcrowd the pan with shrimp; if needed, fry them in two batches so they sear instead of steaming. After cooking the noodles, drain them well so they don’t water down the sauce.
How to serve
Serve as a complete one-pan meal, optionally with a simple cucumber salad or lightly pickled vegetables on the side. For a more filling spread, pair with a clear Asian-style soup or a small plate of edamame. At the table, offer extra soy sauce, chili oil, or toasted sesame seeds so everyone can adjust the flavor to their liking.
Ingredients
- wheat noodles for stir-fry or thicker egg noodles you can use thicker spaghetti - 250 g
- raw peeled shrimp fresh or frozen, thawed - 250 g
- carrot cut into thin matchsticks - 1 piece
- bell pepper cut into thin strips - 0.5 piece
- small zucchini cut into thin half-slices - 0.5 piece
- onion cut into 3–4 cm pieces - 3 piece
- garlic finely chopped - 3 cloves
- fresh ginger grated - 1 teaspoon
- soy sauce - 3 tablespoons
- oyster sauce can be replaced with 1 tablespoon soy sauce and 0.5 teaspoon sugar - 1.5 tablespoons
- oil e.g. rapeseed - 3 tablespoons
- sugar - 0.5 teaspoons
- pepper - 0.25 teaspoons
- water or stock - 3 tablespoons
Preparation
- Cook the noodles in plenty of salted water for 1–2 minutes less than the package instructions. Drain, rinse briefly under cold water and set aside to drain well.
- Pat the shrimp dry with paper towels. If they have a dark vein along the back, make a shallow cut with a knife and remove it with a toothpick.
- In a small bowl, mix together the soy sauce, oyster sauce, sugar, pepper, and water or stock.
- Heat 1 tablespoon of oil in a large frying pan or wok over high heat. Add the shrimp and fry for 2–3 minutes, until they turn pink and opaque. Transfer to a plate.
- Pour the remaining oil into the same pan. Add the garlic and ginger and fry for about 30 seconds, stirring, until they become very fragrant but do not brown.
- Add the carrot and fry for 2 minutes over high heat, stirring frequently. Then add the bell pepper and zucchini and fry for another 2–3 minutes, until the vegetables soften slightly but remain crunchy.
- Add the cooked noodles and the sauce from the bowl. Stir-fry vigorously for 2–3 minutes, until the noodles are well coated in the sauce and heated through.
- Finally, add the fried shrimp and pieces of spring onion or chives. Stir for 1 more minute, until everything is hot.
- Taste and, if needed, season with a little more soy sauce or pepper. Serve immediately while the noodles are hot and glossy.
Storage
Makaron z krewetkami najlepiej smakuje świeży. Jeśli zostanie, przechowuj w lodówce do 2 dni i podgrzewaj na patelni z odrobiną wody, aby sos znów stał się lekko płynny.
