Shrimp and Bok Choy Shanghai Noodles
Shrimp and Bok Choy Shanghai Noodles
Ingredients
For the Shrimp Marinade
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
For the Noodles and Stir-fry
- 1 pound Shanghai noodles, fresh or frozen
- 1 pound bok choy, trimmed and cut into 1-inch pieces
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
- 2 green onions, sliced, for garnish
Instructions
- 1
Marinate the shrimp: In a medium bowl, combine the shrimp with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil. Toss to coat evenly. Set aside to marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
Prepare the sauce: In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce, 1 tablespoon Shaoxing wine, granulated sugar, white pepper, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Cook the noodles: Bring a large pot of salted water to a boil. Add the Shanghai noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.
⏱️ 8 min•🌡️ 212
- 4
Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the wok and set aside.
⏱️ 4 min
- 5
Stir-fry aromatics and bok choy: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the bok choy and stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 6
Combine and finish: Add the cooked noodles and the cooked shrimp back into the wok with the bok choy. Give the prepared sauce a quick whisk again, then pour it over the noodles and vegetables. Toss everything together for 1-2 minutes, ensuring the noodles are evenly coated and the sauce has thickened slightly.
⏱️ 2 min
- 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Bok Choy Shanghai Noodles
Ingredients
For the Shrimp Marinade
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
For the Noodles and Stir-fry
- 1 pound Shanghai noodles, fresh or frozen
- 1 pound bok choy, trimmed and cut into 1-inch pieces
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
- 2 green onions, sliced, for garnish
Instructions
- 1
Marinate the shrimp: In a medium bowl, combine the shrimp with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil. Toss to coat evenly. Set aside to marinate for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 2
Prepare the sauce: In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce, 1 tablespoon Shaoxing wine, granulated sugar, white pepper, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Cook the noodles: Bring a large pot of salted water to a boil. Add the Shanghai noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.
⏱️ 8 min•🌡️ 212 - 4
Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the wok and set aside.
⏱️ 4 min - 5
Stir-fry aromatics and bok choy: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the bok choy and stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 6
Combine and finish: Add the cooked noodles and the cooked shrimp back into the wok with the bok choy. Give the prepared sauce a quick whisk again, then pour it over the noodles and vegetables. Toss everything together for 1-2 minutes, ensuring the noodles are evenly coated and the sauce has thickened slightly.
⏱️ 2 min - 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min