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 Stir-Fry
- 1 pound Shanghai noodles, fresh or dried
- 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
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 and set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, 1 tablespoon Shaoxing wine, granulated sugar, white pepper, and 1 teaspoon cornstarch. Set aside.
⏱️ 3 min
- 3
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min
- 4
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
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.
⏱️ 1 min - 6
Add the bok choy to the wok and stir-fry for 2-3 minutes until slightly tender-crisp. If the wok seems dry, add a splash of water or broth.
⏱️ 3 min
- 7
Add the cooked Shanghai noodles to the wok with the bok choy. Pour the prepared sauce over the noodles and vegetables. Toss everything together to coat evenly, cooking for 1-2 minutes until the sauce thickens and coats the noodles.
⏱️ 3 min
- 8
Return the cooked shrimp to the wok and toss gently to combine and heat through, about 1 minute.
⏱️ 1 min
- 9
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Bok Choy Shanghai Noodles
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 Stir-Fry
- 1 pound Shanghai noodles, fresh or dried
- 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
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 and set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, 1 tablespoon Shaoxing wine, granulated sugar, white pepper, and 1 teaspoon cornstarch. Set aside.
⏱️ 3 min - 3
If using fresh Shanghai noodles, separate them gently. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min - 4
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
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.
⏱️ 1 min - 6
Add the bok choy to the wok and stir-fry for 2-3 minutes until slightly tender-crisp. If the wok seems dry, add a splash of water or broth.
⏱️ 3 min - 7
Add the cooked Shanghai noodles to the wok with the bok choy. Pour the prepared sauce over the noodles and vegetables. Toss everything together to coat evenly, cooking for 1-2 minutes until the sauce thickens and coats the noodles.
⏱️ 3 min - 8
Return the cooked shrimp to the wok and toss gently to combine and heat through, about 1 minute.
⏱️ 1 min - 9
Serve immediately, garnished with sliced green onions.
⏱️ 1 min