Chinese Fried Noodles with Shrimps
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
My family can never resist a platter of any noodle dish I cook. So, when I cooked this Chinese Fried Noodles with Shrimps entree for dinner, it was gone in minutes. My husband remarked “It tastes like pancit canton. Is it?” It was similar to the favorite Filipino pancit noodle dish, but this was not the same. The difference was in the noodles I used for dinner.
At my childhood home in the Philippines, eating out was only for special occasions. Same with buying take-out and back then in my rural hometown we only had one or two panciterias (Chinese noodle restaurants). When my parents ordered pancit from our neighborhood go-to Chinese place, my little sister and I clapped our hands with glee in anticipation. Later on, as I got older, mom taught me how to cook noodle dishes by simply stir-frying everything together. Those cooking lessons served me well.
In my American kitchen, one of the fastest ways I can put a meal together is a stir-fry dish of meats, seafood and vegetables. Adding a pack of fresh, pre-boiled Hongkong-style Chinese noodles from the Asian grocery simplifies it even more for me. The long, thick, noodles extend the dish and make the entrée heftier.
In the skillet (or you can use a wok), the savory aroma of the shrimps sizzling signaled it was time to add the shredded cabbage and carrots which softened quickly. The scent of soy sauce combined with lemon juice swirling in the broth reminded me of noodle memories and family meals we’ve enjoyed through the years. It was delightful to savor them again.
Chinese Fried Noodles with Shrimps
Equipment
- Large Skillet or Wok :10 or 12 inches
Ingredients
- 8 ounces fresh Chinese Hongkong-style noodles pre-boiled; in plastic packages at Asian groceries
- 2 cups boiling water to blanch the noodles
- 2 Tablespoons vegetable oil
- 2 cloves garlic peeled, minced
- 1 whole white or yellow onion sliced
- 2 stalks scallion whites chopped
- 1 pound fresh large shrimps peeled, heads and tails removed
- 1 whole lemon for juice
- 1/4 cup soy sauce
- 1 1/2 cups vegetable or chicken broth
- 2 to 3 cups shredded cabbage sliced in 2-inch strips
- 1 whole medium-sized carrot peeled; sliced in julienne strips
- 1/8 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 stalks scallion greens chopped, for garnish
- 1/4 cup soy sauce for side dipping sauce
- 1 Tablespoon lemon juice to add to soy sauce; for side dipping sauce
Instructions
To prepare Chinese noodles:
- In a medium-sized stockpot of boiling water, dunk the fresh Chinese noodles for 10 seconds. Blanch the noodles quickly. Do not soak them too long or the noodles will clump together. Use a slotted spoon to remove the noodles. Drain any excess water. Loosen noodles with a fork. Cover and set aside.
To stir-fry:
- In a large skillet or wok, add the vegetable oil. Over medium-high heat, when oil is hot enough, stir-fry the garlic, onions and scallion whites for 1 to 2 minutes till fragrant.Add the shrimps. Sprinkle the juice of 1 lemon all over the shrimps. Stir-fry around the skillet or wok to combine with the rest of ingredients. Cover and cook shrimps for 8 minutes till they turn pink.
- Pour the soy sauce and broth.Add the cabbage and carrots. Mix them together with the shrimps. Cook for 2 minutes till vegetables soften.
- Pour sesame oil. Season with salt and black pepper. Mix the ingredients together so shrimps, vegetables and seasonings coat the noodles well.Garnish with chopped scallion greens. Serve warm.
To make the side dipping sauce:
- Combine the soy sauce and lemon juice. Pour into a small bowl. Serve this as a side dipping sauce for the Chinese Fried Noodles with Shrimps.
Cook's comments:
- The Chinese noodles are made of wheat and are pre-boiled. They are sold in plastic packages and I find them at Asian groceries in the refrigerated section. As you stir-fry and cook them, the noodles expand and make the dish hefty. If the liquid gets absorbed quickly, pour an additional 1/4 to 1/2 cups of broth or water to the dish. Do the same when reheating the dish, since the noodles tend to absorb the liquid.
Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
