Shrimp Fried Noodles with Egg

Name: Shrimp Fried Noodles with Egg
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) fresh or dried thin Chinese egg noodles; 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted very dry; ¼ tsp (1½ g) kosher salt, for seasoning the shrimp; ¼ tsp (½ g) ground white pepper; 3 whole (150 g) large eggs, beaten with a pinch of salt; 6 whole (90 g) scallions, whites and greens separated, thinly sliced on a bias; 3 cloves (15 g) garlic, minced; 1 tbsp (6 g) fresh ginger, peeled and minced; 2 cups (180 g) bean sprouts, rinsed and drained well (optional); 4 tbsp (60 ml) neutral oil such as avocado or peanut oil, divided; 1 tsp (5 ml) toasted sesame oil, to toss with the drained noodles; 3 tbsp (45 ml) light (regular) soy sauce; 1 tsp (5 ml) dark soy sauce; 1 tbsp (18 ml) oyster sauce; 1 tbsp (15 ml) Shaoxing wine or dry sherry; 1 tsp (4 g) granulated sugar; 2 tbsp (30 ml) water

From the MyKitchenBank Kitchen

A fast Chinese-style stir-fry of springy egg noodles, juicy seared shrimp, soft scrambled egg and plenty of scallions, tossed in a savory soy-oyster sauce. Dinner is on the table in about 30 minutes.

Prep: 20 min
Cook: 12 min
Wait: 10 min
Total: 42 min
Makes: 4 generous servings (about 8 cups)

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Ingredients

4 servings

12 oz (340 g) fresh or dried thin Chinese egg noodles
1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted very dry
¼ tsp (1.5 g) kosher salt, for seasoning the shrimp
¼ tsp (0.5 g) ground white pepper
3 whole (150 g) large eggs, beaten with a pinch of salt
6 whole (90 g) scallions, whites and greens separated, thinly sliced on a bias
3 cloves (15 g) garlic, minced
1 tbsp (6 g) fresh ginger, peeled and minced
2 cups (180 g) bean sprouts, rinsed and drained well (optional)
4 tbsp (60 ml) neutral oil such as avocado or peanut oil, divided
For the noodles
1 tsp (5 ml) toasted sesame oil, to toss with the drained noodles
For the sauce
3 tbsp (45 ml) light (regular) soy sauce
1 tsp (5 ml) dark soy sauce
1 tbsp (18 ml) oyster sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry
1 tsp (4 g) granulated sugar
2 tbsp (30 ml) water

Equipment (6)

14-inch (35 cm) wok or 12-inch (30 cm) large skillet
Large pot for boiling noodles
Colander
Small bowl for sauce
Spatula or wok spatula
Instant-read thermometer

Steps

Before you start

Have every ingredient prepped and within reach before you turn on the heat; the stir-fry moves fast.
Boil and drain the noodles ahead and let them dry for 10 minutes, so they fry instead of steam and clump.
Pat the shrimp very dry so they sear rather than steam.
Use a large 14-inch (35 cm) wok or a 12-inch (30 cm) heavy skillet, and don't double the batch in one pan.

1
Mix the sauce
- In a small bowl, stir together the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar and water until the sugar dissolves.
- Set it next to the stove.
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Ready when: Sauce looks uniformly dark brown with no sugar granules at the bottom.
2
Season the shrimp
- Toss the dry shrimp with the kosher salt and white pepper in a bowl.
- Set aside while you cook the noodles.
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Tip: Wet shrimp steam and turn rubbery; blot them with paper towels first.
3
Boil the noodles
- Bring a large pot of water to a boil.
- Cook the noodles 1 minute less than the package directions (usually 2–3 minutes for fresh, 3–4 for dried), until just tender with a slight chew.
- Drain and rinse briefly under cold water to stop cooking.
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Ready when: Noodles are flexible and slightly firm in the center when bitten.
Tip: Undercooking slightly keeps them from turning mushy in the wok.
4
Dry the noodles
- Shake the noodles very well, toss with the sesame oil and 1 tablespoon of the neutral oil, and spread on a baking sheet or large plate.
- Let them air-dry for about 10 minutes.
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Ready when: Noodles feel dry and separate on the surface, not slick or wet.
Tip: Use this time to slice the scallions, garlic and ginger.
5
Scramble the eggs
- Heat the wok over medium-high heat until hot, then add 1 tablespoon oil.
- Pour in the beaten eggs and let them set for 10 seconds, then push and fold gently for about 30 seconds.
- Transfer to a plate while still slightly glossy.
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Ready when: Eggs form soft, large curds that are barely set; they finish cooking later.
Tip: Pull them early. Overcooked eggs turn dry in the final toss.
6
Sear the shrimp
- Return the wok to high heat.
- Add 1 tablespoon oil, then the shrimp in a single layer.
- Sear undisturbed 60 seconds, flip, and cook 30–60 seconds more.
- Transfer to the egg plate.
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Ready when: Shrimp are pink with light browning and curled into a loose C; the center reaches 120°F (49°C) and finishes at 145°F (63°C) in the final toss.
Tip: Cook in two batches if they crowd the pan.
7
Build the aromatics
- Reduce heat to medium-high.
- Add the remaining 1 tablespoon oil, scallion whites, garlic and ginger.
- Stir constantly for 20–30 seconds.
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Ready when: Fragrant and softened, with no browning on the garlic.
Tip: Burnt garlic turns bitter; lower the heat if it colors quickly.
8
Fry the noodles
- Turn heat to high.
- Add the noodles and spread them out.
- Toss and lift for 2 minutes, letting them contact the hot pan, until they are heated through and a few edges look lightly golden.
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Ready when: Noodles are steaming hot with a few lightly golden spots.
Tip: Use tongs or chopsticks and a spatula together to lift without breaking the strands.
9
Sauce and combine
- Pour the sauce around the edge of the wok and toss for 30 seconds until the noodles are evenly brown.
- Add the bean sprouts (if using), shrimp, eggs and scallion greens.
- Toss gently 45–60 seconds, breaking the eggs into bite-size pieces.
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Ready when: Shrimp are opaque throughout and read 145°F (63°C); sauce has been absorbed with no puddle at the bottom.
Tip: Taste and add a splash of soy sauce if you want more seasoning. Serve right away.

Good to know

Tips

Cook in a very hot pan; a lukewarm pan makes soggy noodles.
Do not skip drying the noodles; wet noodles clump and steam.
Dark soy is mostly for color; if you lack it, add an extra 1/2 tsp light soy sauce.
Add a few drops of chili oil at the table for heat.

Make ahead

Boil, oil and dry the noodles up to 1 day ahead and refrigerate uncovered-then-covered in a sealed container. Mix the sauce up to 3 days ahead and refrigerate.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight up to 2 days. Freezer: not recommended because the shrimp turn rubbery. Reheat in a hot skillet with 1 tablespoon water for 2–3 minutes until steaming hot (165°F/74°C).

Substitutions

fresh or dried thin Chinese egg noodles → Dried lo mein noodles or spaghetti. Spaghetti works in a pinch; cook it al dente.
Shaoxing wine or dry sherry → Dry sherry or chicken broth. Broth gives less depth but works for an alcohol-free option.
oyster sauce → Vegetarian mushroom stir-fry sauce. Use the same amount.
large shrimp (21–25 count) → Sliced chicken breast or firm tofu. Cook chicken to 165°F (74°C); sear tofu until golden.