Description
This homemade Cake Noodle recipe features crispy, golden-brown egg noodles topped with a flavorful stir fry of succulent shrimp and crisp mixed vegetables, all coated in a savory sauce with notes of oyster sauce and sesame. This Hawaiian-Chinese inspired dish is simple to make, perfect for weeknights, and highly customizable with your favorite veggies.
Ingredients
Units
Scale
For the cake noodle
- 2 tablespoons vegetable oil
- 1 pound egg noodles, cooked to package directions
For the stir fry
- 1 tablespoon unsalted butter
- 1/2 pound shrimp, peeled and deveined
- 1 teaspoon garlic salt
- 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: Add vegetable oil to a large pan over medium-high heat. Once the oil is hot, add the cooked egg noodles, spreading them into an even layer. Let them cook undisturbed until browned and crispy on the bottom. Carefully flip the noodles, trying to keep the cake shape intact, and brown the other side. Remove from the pan and set aside.
- Cook the shrimp: In another pan over medium-high heat, melt the butter. Add the shrimp and garlic salt, tossing to combine. Cook until the shrimp are pink and no longer translucent, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
- Stir fry the vegetables: Add 1 tablespoon of oil to the pan. Add the mushrooms, bok choy, zucchini, carrots, and onions. Stir fry until the vegetables are just softened but still crisp, about 2-3 minutes. Be careful not to overcook them. Remove vegetables and set aside.
- Make the sauce: While the vegetables are stir frying, begin the sauce. In a saucepan over medium-high heat, combine chicken stock, oyster sauce, shoyu, sugar, sesame oil, salt, and pepper. Whisk until everything is well mixed and the mixture begins to simmer.
- Thicken the sauce: In a small bowl, mix the cornstarch and water until smooth. Slowly add this slurry to the simmering sauce, whisking continuously until the sauce thickens to your desired consistency.
- Combine shrimp, vegetables, and sauce: Return the vegetables to the pan over medium heat. Add the cooked shrimp and pour the sauce over. Toss everything together until well coated and heated through.
- Serve: 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 and enjoy!
Notes
- Prep all your ingredients before cooking for a smoother workflow.
- Stir fry vegetables and shrimp on medium-high heat to lock in flavor and maintain texture.
- Swap in any vegetables you have on hand or prefer for a versatile meal.
- Adjust seasonings like soy sauce, oyster sauce, and sesame oil to taste, depending on personal preferences or regional variations.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 5g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 120mg