Crispy Cake Noodle Stir Fry with Shrimp and Veggies

why make this recipe

This dish gives you crisp noodles, juicy shrimp, and fresh vegetables in one pan. You get crunchy texture and a rich sauce in each bite. If you enjoy surf-and-turf style meals, you may like the rich flavors in Filet mignon with shrimp and lobster cream as another special dinner option.

introduction

Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe makes a quick weeknight meal. The noodles crisp like a cake and hold the hot saucy stir fry on top. The shrimp cooks fast and the vegetables stay bright and crunchy. This recipe uses simple pantry sauces and a clear method so you can repeat it easily.

how to make Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe

1. Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Once the oil is hot, add the cooked egg noodles, spreading them into an even layer. Allow them to cook undisturbed until the bottom is browned and crispy. Carefully flip to brown the other side while keeping the cake shape intact. Remove the crispy noodle cake from the pan and set aside.
2. In a separate pan over medium-high heat, melt 1 tablespoon of unsalted butter. Add the peeled and deveined shrimp along with 1 teaspoon garlic salt. Toss to combine and cook until shrimp turn pink and opaque, approximately 2-3 minutes per side. Remove shrimp from the pan and set aside.
3. Add 1 tablespoon of oil to the same pan. Add chopped bok choy, sliced mushrooms, zucchini, carrots, and onions. Stir fry over medium-high heat until vegetables soften slightly but remain crisp, about 2-3 minutes. Avoid overcooking to retain texture. Remove vegetables and set aside.
4. In a saucepan over medium-high heat, combine chicken stock, oyster sauce, shoyu (soy sauce), granulated sugar, sesame oil, salt, and pepper. Whisk the mixture well and bring to a simmer.
5. In a small bowl, whisk together cornstarch and water until smooth. Slowly pour this slurry into the simmering sauce while whisking continuously. Continue whisking until the sauce thickens to your preferred consistency.
6. Return the stir-fried vegetables to the pan over medium heat. Add the cooked shrimp and pour the thickened sauce over everything. Toss to coat evenly and heat through.
7. Place the crispy noodle cake on a large serving dish or individual plates. Spoon the shrimp and vegetable stir fry with sauce over the top of the noodles. Serve immediately to enjoy the crisp texture and savory flavors.
   For a different surf-and-turf mix, you can pair this sauce with grilled steak like in filet mignon with grilled shrimp lobster sauce if you want a fancier dinner.

Ingredients :

• 2 tablespoons vegetable oil
• 1 pound egg noodles, cooked according to package directions
• 1 tablespoon unsalted butter
• 1 tablespoon oil
• 1/2 pound shrimp, peeled and deveined
• 1 teaspoon garlic salt
• 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
• 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

Directions :

Follow the steps in "how to make" above. Work in small batches if your pan is not large. Keep the noodles flat and undisturbed when you crisp them. Mix the cornstarch slurry into the sauce slowly and whisk so you do not get lumps.

how to serve Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe

Serve the crispy noodle cake hot with the shrimp and vegetables spooned over the top. Use large plates so the sauce does not spill. Add chopped green onions or sesame seeds for color. For a sweet finish, serve a simple dessert like air fryer apple hand pies after the main dish.

how to store Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe

Cool leftovers to room temperature within two hours. Store sauce, shrimp, and vegetables in an airtight container in the fridge for up to 3 days. Keep the crispy noodle cake separate—it will lose its crunch in the fridge. Reheat the sauce and shrimp gently in a pan and crisp the noodle cake again in a hot skillet for 1-2 minutes per side.

tips to make Crispy Cake Noodle Stir Fry with Shrimp and Vegetables Recipe

• Dry the cooked noodles well before frying so they crisp better.
• Do not overcrowd the pan when crisping the noodles. Work in one layer.
• Cook shrimp just until pink to avoid toughness.
• Toss vegetables quickly over high heat to keep them crisp.
• If the sauce gets too thick, add a little warm stock to thin it.
  Try a light dessert like banana cake with brown butter icing if you plan a full meal for guests.

variation (if any)

• Make it vegetarian: skip shrimp and add firm tofu or extra mushrooms.
• Use chicken instead of shrimp. Cook pieces until no longer pink.
• Swap oyster sauce for hoisin sauce for a sweeter flavor.
• Add chili paste if you like heat.

FAQs

Q: Can I make this ahead of time?
A: Make the sauce and chop vegetables ahead. Do not combine with crispy noodles until ready to serve.

Q: Can I use different noodles?
A: Yes. Thin wheat noodles or rice sticks work. Cook and dry them before crisping.

Q: How do I keep the noodles crispy?
A: Serve right after you place the stir fry on top. Re-crisp in a hot skillet if needed.

Q: Can I freeze leftovers?
A: You can freeze the saucy shrimp and vegetables, but not the crispy noodle cake. Thaw and reheat the sauce gently.

Conclusion

This recipe gives a nice mix of crunch and sauce in one plate. For an extra cake noodle method and tips, see Better Than Takeout Chinese Cake Noodle – Keeping It Relle.

Crispy Cake Noodle Stir Fry with Shrimp and Vegetables

This dish features crisp noodles topped with juicy shrimp and fresh vegetables, delivering a delightful crunch and rich flavors.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

Noodle Base

• 2 tablespoons vegetable oil
• 1 pound egg noodles, cooked according to package directions

Shrimp and Vegetables

• 1 tablespoon unsalted butter
• 1 tablespoon oil
• 1/2 pound shrimp, peeled and deveined
• 1 teaspoon garlic salt
• 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

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

Method

 

Crisping Noodles

1. Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Once hot, add the cooked egg noodles, spreading them into an even layer. Allow to cook undisturbed until the bottom is browned and crispy. Carefully flip to brown the other side while keeping the cake shape intact. Remove and set aside.

Cooking Shrimp

1. In a separate pan over medium-high heat, melt 1 tablespoon of unsalted butter. Add the shrimp with 1 teaspoon garlic salt. Cook until the shrimp turn pink and opaque, approximately 2-3 minutes per side. Remove and set aside.

Stir-frying Vegetables

1. Add 1 tablespoon of oil to the same pan. Add bok choy, mushrooms, zucchini, carrots, and onions. Stir fry over medium-high heat until vegetables soften but remain crisp, about 2-3 minutes. Remove and set aside.

Making Sauce

1. In a saucepan over medium-high heat, combine chicken stock, oyster sauce, soy sauce, sugar, sesame oil, salt, and pepper. Bring to a simmer.
2. In a small bowl, whisk together cornstarch and water. Slowly pour into the simmering sauce while whisking continuously until thickened.

Combining Ingredients

1. Return stir-fried vegetables to the pan and add shrimp. Pour the thickened sauce over everything. Toss to coat evenly.
2. Place the crispy noodle cake on serving plates and spoon the stir fry over it. Serve immediately.

Notes

Cool leftovers to room temperature within two hours. Store sauce, shrimp, and vegetables in an airtight container in the fridge for up to 3 days. Keep the crispy noodle cake separate to maintain its crunch.