Crispy Noodle Cakes with Shrimp and Vegetables
Two thin golden egg-noodle cakes topped with fully cooked shrimp, bok choy, mushrooms and carrot in a light ginger-soy sauce. Spoon on the topping just before serving.
Ingredients
- 6 oz dried thin egg noodles prepare according to package directions
- 2½ tbsp neutral cooking oil 1 tbsp per noodle cake; ½ tbsp for topping
- 10 oz raw shrimp, peeled and deveined thaw completely if frozen; keep chilled
- 1 cup sliced mushrooms cremini or shiitake
- ½ cup carrot matchsticks approximately 1 medium carrot
- 2 cups chopped baby bok choy keep stems separate from leaves
- 2 cloves garlic minced
- 2 tsp freshly grated ginger
- ¾ cup unsalted vegetable broth
- 1 tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 2 tbsp cold water for cornstarch slurry
- 1 tsp toasted sesame oil optional
- 2 tbsp sliced scallions optional garnish
Instructions
- Cook the dried egg noodles to the package directions, drain very well and spread briefly on a clean tray so the surface moisture evaporates. Blot gently if needed, then divide into two equal, thin, loose mounds. While they drain, stir the broth and soy sauce together in one bowl; whisk the cornstarch with the cold water in another.
- Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat. Spread one noodle mound into a thin cake; fry until golden, approximately 3–5 minutes per side depending on the noodles and pan. Transfer uncovered to a clean rack or plate. Repeat with the second tablespoon of oil and remaining noodles.
- Add the remaining ½ tbsp oil to the skillet. Sauté the carrot, mushrooms and bok choy stems until beginning to soften, roughly 2–3 minutes. Stir in the ginger and garlic briefly without scorching them.
- Add the raw shrimp and cook, turning as needed, until firm, pearly and opaque throughout. Add the bok choy leaves and the measured broth-soy mixture. Bring to a gentle simmer.
- Re-whisk and add the cornstarch slurry, stirring until the sauce coats the shrimp and vegetables, usually 1–2 minutes. Turn off the heat and add optional sesame oil. Divide the topping immediately over the centers of both crisp noodle cakes, garnish with optional scallions, and serve hot.
Notes
Use dried thin egg noodles and raw peeled, deveined shrimp that are fully thawed before starting. Follow noodle package directions. Cook shrimp until firm, pearly and opaque throughout; the timing is an estimate. Contains crustacean shellfish, wheat, egg and soy; optional sesame adds another allergen. Check package labels. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F (32°C). Reheat leftovers thoroughly to 165°F (74°C). No nutrition or star ratings have been calculated.