Stir-Fried Noodles with Shrimp and Vegetables
Stir-Fried Noodles with Shrimp and Vegetables
Clare Barboza / Chinese Soul Food by Hsiao-Ching Chou
print recipe
4.7272725 (11 rated)
Cook time:
Prep time:

This recipe can wear many different hats because you can change the protein and vegetables according to what you have on hand. During Chinese New Year, families enjoy eating noodles, because the noodles represent long life — especially if the cook makes homemade noodles that are extra long.

Swap option: You can use 1/2 pound of cubed boneless, skinless chicken thighs instead of the shrimp.


    • 1 pound dried Chinese noodles
    • 1/2 pound raw shrimp, peeled and deveined
    • 2 tablespoons plus 1 teaspoon soy sauce, divided
    • 2 teaspoons cornstarch
    • 1/2 cup water
    • 1 teaspoon minced fresh ginger
    • 2 green onions, 1 finely chopped and 1 cut into 2-inch segments
    • 1 large clove garlic, minced
    • 1 tablespoon plus 1 teaspoon vegetable oil, divided
    • 1/2 medium carrot, cut into matchsticks (about 1/2 cup)
    • 3 to 4 cups roughly chopped greens, such as baby bok choy, yu choy or Chinese broccoli
    • 1/2 teaspoon sesame oil
    • Kosher salt, to taste


1. Bring a large pot of water to boil over high heat (it's not necessary to salt the water, since the sauce is quite savory). Add the noodles and cook for about 10 minutes, or until the noodles are soft, but not mushy, on the outside and have a little chew on the inside. The cooking time will depend on the thickness of the noodles.

2. Drain the noodles and set aside (if you are not using the noodles within 5 minutes, to prevent sticking, add 1 tablespoon oil to the noodles and incorporate with tongs).

3. In a small bowl, add the shrimp and 1 teaspoon of the soy sauce, and mix well. Add the cornstarch and mix well again. Set aside.

4. In another small bowl, add the water, remaining soy sauce, ginger, chopped green onion and garlic, and stir to combine. Set aside.

5. Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Add the shrimp in a single layer to the bowl of the wok and sear for 30 to 40 seconds, or until the shrimp have begun to turn pink. Flip the shrimp and sear for 30 to 40 seconds more. Remove the pan from the heat, transfer the shrimp to a small bowl, and set aside (if there are any charred bits in the wok, gently scrape them out).

6. Return the wok to the stove over high heat. Add the remaining 1 teaspoon vegetable oil, immediately add the remaining green onion, and stir for about 5 seconds to release the aroma. Add the carrots and stir for a few seconds. Add the greens and continue stirring and scooping to mix for about 1 minute. Add the shrimp and the sauce, and stir again to combine. Add the noodles and carefully stir and scoop to mix. It may be helpful to use tongs. Once well combined, drizzle on the sesame oil. Remove the wok from the heat. Add a dash more soy sauce or salt to taste.