This delicious Chinese entrée is easy to make and perfect for a weekday meal. Shrimp is marinated in a mixture of oyster sauce, soy sauce, sesame oil, rice wine and pepper. Then garlic and onions are sautéed in a skillet. Shredded cabbage and carrots are added and cooked until soft. Next the shrimp is added to the skillet with all of the marinating sauce. Once the shrimp is cooked, cooked egg noodles are mixed into the skillet. This delicious dinner is topped with green onions before serving.
Course
Entree
Prep Time15minutes
Cook Time15minutes
Servings4people
Ingredients
12ozthin egg noodles/canton noodlesdried
12ozshrimp
2-4tspminced garlic
½cupsliced white onions
1cupchopped green onions
2cupsshredded cabbage
2cupsshredded carrots
2-4tbspvegetable oil
Sauce
4tbspoyster sauce
2tbspsoy sauce
1tbspsesame oil
1tbsprice cooking wine
2-4dashes white or black pepper
2tspsugar
2tspdark soy sauce
Instructions
Fill a medium pot with water and bring to a boil. Add noodles to boiling water and cook for 3 minutes (or according to package). Drain water from noodles. Add vegetable oil to noodles and mix together, set aside while prepping other ingredients.
In a small bowl, mix together all ingredients for stir fry sauce.
Heat the wok to high heat. Add ½ tbsp vegetable oil. Add the shrimp and cook for a few minutes until done, remove from pan.
Add 1 tbsp vegetable oil to pan. Add garlic and onions and cook for 30 seconds. Add the noodles and cook for 1 minute. Then add the sauce. Add the shrimp, green onions, cabbage and carrots to noodles. Cook for 30 seconds.