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Chinese Fried Noodles with Shrimps

This Chinese Fried Noodles with Shrimps dish has fresh, pre-boiled Hong Kong-style noodles which I purchase at the Asian grocery. After blanching the noodles for a few seconds, stir-fry it with shrimps, vegetables and add the seasonings. For best results, always use fresh shrimps, and cook it the day you bought them.This is an Asian in America recipe. Serves 2 to 4.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dinner, Lunch, Main Course, Seafood, Vegetables
Cuisine: American, Asian, Chinese, Filipino
Servings: 2 people
Calories: 170kcal
Author: Asian in America recipe

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

Serving: 1g | Calories: 170kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 11g | Sodium: 4405mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg