Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot Recipe

Serves: 4 Save

Ingredients (17)

  • 1/2 pound thin Hong Kong-style noodles
  • 6 tablespoons canola oil, divided
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white rice vinegar
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon sugar
  • Black pepper
  • 1 tablespoon peeled and minced fresh ginger.
  • 2 medium garlic cloves, minced (about 2 teaspoon)
  • 1/2 cup snap peas
  • 1/4 cup carrot
  • 1/2 pound shrimp, peeled and deveined
  • 1 tablespoon cornstarch mixed with 3 tablespoons cold water
  • 2 scallions, ends trimmed, thinly sliced

Directions

Learn how to make this recipe at Serious Eats