Shrimp Shanghai Noodles with Bok Choy
Shrimp Shanghai Noodles with Bok Choy
Ingredients
For the Noodles
- 1 pound fresh Shanghai noodles, or thick udon noodles
- 1 teaspoon sesame oil
For the Shrimp and Vegetables
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon cornstarch
- 1 soy sauce
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pound bok choy, trimmed, separated, and chopped into 1-inch pieces
- 1 cup carrots, julienned or thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 tablespoons vegetable oil
For the Sauce
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
For Garnish (Optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 teaspoon cornstarch and 1 teaspoon soy sauce. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Prepare the sauce: In a small bowl, whisk together the chicken broth, 3 tablespoons soy sauce, oyster sauce, rice vinegar, granulated sugar, white pepper, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 3 min
- 3
Cook the noodles: Bring a large pot of water to a boil. Add the Shanghai noodles and cook according to package directions until al dente (usually 2-3 minutes for fresh noodles). Drain well and toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
⏱️ 5 min
- 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
Sauté the aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and cook for 1-2 minutes until slightly softened. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 3 min
- 6
Add the vegetables: Add the julienned carrots and chopped bok choy to the wok. Stir-fry for 2-3 minutes, until the bok choy leaves begin to wilt and the stems are crisp-tender.
⏱️ 3 min
- 7
Combine and finish: Add the cooked noodles and the cooked shrimp back into the wok with the vegetables. Give the prepared sauce a quick whisk to re-combine the cornstarch, then pour it over the noodles and vegetables. Toss everything together quickly for 1-2 minutes, ensuring the noodles are evenly coated and the sauce has thickened slightly.
⏱️ 2 min
- 8
Serve immediately, garnished with sliced green onions and toasted sesame seeds, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Shanghai Noodles with Bok Choy
Ingredients
For the Noodles
- 1 pound fresh Shanghai noodles, or thick udon noodles
- 1 teaspoon sesame oil
For the Shrimp and Vegetables
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon cornstarch
- 1 soy sauce
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pound bok choy, trimmed, separated, and chopped into 1-inch pieces
- 1 cup carrots, julienned or thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 tablespoons vegetable oil
For the Sauce
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
For Garnish (Optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 teaspoon cornstarch and 1 teaspoon soy sauce. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Prepare the sauce: In a small bowl, whisk together the chicken broth, 3 tablespoons soy sauce, oyster sauce, rice vinegar, granulated sugar, white pepper, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 3 min - 3
Cook the noodles: Bring a large pot of water to a boil. Add the Shanghai noodles and cook according to package directions until al dente (usually 2-3 minutes for fresh noodles). Drain well and toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
⏱️ 5 min - 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
Sauté the aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion and cook for 1-2 minutes until slightly softened. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 3 min - 6
Add the vegetables: Add the julienned carrots and chopped bok choy to the wok. Stir-fry for 2-3 minutes, until the bok choy leaves begin to wilt and the stems are crisp-tender.
⏱️ 3 min - 7
Combine and finish: Add the cooked noodles and the cooked shrimp back into the wok with the vegetables. Give the prepared sauce a quick whisk to re-combine the cornstarch, then pour it over the noodles and vegetables. Toss everything together quickly for 1-2 minutes, ensuring the noodles are evenly coated and the sauce has thickened slightly.
⏱️ 2 min - 8
Serve immediately, garnished with sliced green onions and toasted sesame seeds, if desired.
⏱️ 1 min