Ingredients
Scale
- 8 ounces fresh thin Hong Kong Style egg noodles
- 12 large shrimp (peeled, deveined, and butterflied)
- 1½ cups mung bean sprouts
- 3 fresh Shiitake mushrooms (sliced)
- 2 teaspoons fresh ginger (julienned)
- 2 scallions (julienned)
- Vegetable oil
- Soy sauce
- Dark soy sauce
- Sesame oil
- Oyster sauce
- Sugar
- Vinegar
- White pepper
Instructions
- Boil water in a large pot and cook the noodles for 1 minute. Drain and rinse in cold water.
- Toss shrimp with vegetable oil, salt, and cornstarch; set aside.
- Rinse mung bean sprouts under cold water; drain just before cooking.
- Mix together sauce ingredients in a bowl.
- Heat wok over medium-high heat with oil; crisp noodles on both sides until golden brown.
- Stir-fry mushrooms in the wok until tender; push to the side.
- Add ginger and shrimp to the center of the wok; stir-fry until shrimp are nearly cooked.
- Combine crispy noodles with shrimp mixture and sauce; stir-fry briefly.
- Toss in scallions and mung bean sprouts; stir-fry for an additional minute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 380
- Sugar: 2g
- Sodium: 790mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 130mg