These Chinese shrimp noodles are tossed with fragrant scallion oil, lightly caramelized shrimp, and chewy noodles for a simple dish that’s packed with flavor.
Inspired by a recipe from Fuchsia Dunlop’s Land of Fish and Rice, it’s the kind of meal that’s elegant enough for company but quick enough for a weeknight dinner. When I stumbled across this in Fuschia Dunlop’s book, it looked excellent and she raved about eating it a few times a week.
This recipe comes from my Essential Cookbooks page, The Cookbooks That Changed How I Cook
It called for dried shrimp, which I didn’t have on hand. I have made it with dried shrimp and I actually prefer it with fresh shrimp. And I added the fish sauce for a little extra umami.
I’m glad I gave it a try, as the flavor of the spring onion oil is unlike anything I’ve ever had. It was subtle, pleasantly sweet and packed with flavor.
Looking for another classic noodle dish, try Quick Singapore-style Stir-fried Noodles
Or if you’re more in the mood for Vietnamese noodles, try Vietnamese Garlic Noodles: A San Francisco Classic
My go to recipe when I want shrimp noodles, Make Authentic Thai Soup Noodles at Home
Looking for a list of recipes I come back to again and again, My Favorite Recipes
Sunrise in Hong Kong, looking towards Hong Kong Island from Kowloon.
The most important tip:
One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn completely pink, when they curl, they’re done and set them aside the carryover cooking will cook them through.
Ingredients:
10 large raw Shrimp, peeled and tails left on
3 Tbsp Rice Wine
1 tsp Sugar
1 tsp Fish Sauce
4-5 Spring Onions, cleaned and cut into 2 inch pieces.
2 Tbsp Soy Sauce
3 Tbsp Vegetable Oil
8 oz of thin noodles, I used ramen and udon would work too. In a pinch, thin spaghetti will work.
Preparation:
Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
Start your water, so you can quickly cook the noodles when needed.
Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl and just slightly pink. Set the wok aside.
Add your soy sauce into the bottom of your serving bowl.
Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl with your shrimp and green onions. Toss again to coat with soy sauce.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil
Ingredients
Equipment
Method
- Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
- Start your water, so you can quickly cook the noodles when needed.
- Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
- Add your soy sauce into the bottom of your serving bowl.
- Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.