Shanghai Noodles with Prawns is a delicious, stir-fried noodle dish that combines tender prawns, fresh vegetables, and a savory sauce. The dish features chewy Shanghai-style noodles (or Udon noodles) and flavorful stir-fry sauce made with soy sauce, oyster sauce, and Shaoxing wine. This quick and satisfying meal is perfect for a weeknight dinner.
Ingredients
For the Prawns:
- 180g King prawns (peeled and deveined)
- 1/4 teaspoon black pepper
- Salt to taste
For the Noodles and Vegetables:
- 400g Shanghai noodles or Udon noodles
- 3 dried shiitake mushrooms, sliced (rehydrated in warm water if necessary)
- 3 cloves garlic, minced
- 3 spring onions, chopped
- 80g cabbage, thinly sliced
- 1/2 bell pepper, sliced
- Vegetable oil (for frying)
Stir Fry Sauce:
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon of Shaoxing wine or rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
- Prepare the Prawns:
- Season the peeled and deveined prawns with black pepper and a pinch of salt. Set aside.
- Cook the Noodles:
- Cook the Shanghai noodles or Udon noodles according to package instructions.
- Drain and set aside.
- Prepare the Stir-Fry Sauce :
- In a small bowl, whisk together light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine (or rice vinegar), sugar, and sesame oil.
- Set aside.
- Stir-Fry the Vegetables:
- Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Incorporate the minced garlic and sauté for approximately 30 seconds until it becomes aromatic.
- Add the rehydrated shiitake mushrooms, sliced cabbage, and bell pepper to the skillet.
- Sauté for 2 to 3 minutes until the vegetables start to become tender.
- Cook the Prawns:
- Push the vegetables to the side of the skillet and add the seasoned prawns to the pan.
- Cook the prawns for 1-2 minutes on each side until they turn pink and are cooked through.
- Combine and Stir-Fry:
- Add the cooked noodles to the skillet and pour the stir-fry sauce over the top.
- Toss everything together, ensuring the noodles and vegetables are well coated in the sauce.
- Continue to stir-fry for an additional 2 to 3 minutes, letting the flavors meld together.
- Add Spring Onions:
- Stir in the chopped spring onions and cook for an additional minute.
- Serve:
- Serve the Shanghai noodles with prawns hot, garnished with extra spring onions or sesame seeds if desired.
Conclusion
This Shanghai Noodles dish is a perfect combination of tender prawns, fresh vegetables, and savory noodles tossed in a rich, flavorful sauce. It’s a great option for a quick and tasty stir-fry meal.
Shanghai Noodles with Prawns
Shanghai Noodles with Prawns is a flavorfulstir-fry made with chewy noodles, prawns, and fresh vegetables. Tossed in asavory soy sauce blend, this dish is quick to prepare and perfect for anyoccasion.
Ingredients
For the Prawns:
- 180 g King prawns peeled and deveined
- 1/4 teaspoon black pepper
- Salt to taste
For the Noodles and Vegetables:
- 400 g Shanghai noodles or Udon noodles
- 3 dried shiitake mushrooms sliced (rehydrated in warm water if necessary)
- 3 cloves garlic minced
- 3 spring onions chopped
- 80 g cabbage thinly sliced
- 1/2 bell pepper sliced
- Vegetable oil for frying
Stir Fry Sauce:
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon of Shaoxing wine or rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
Prepare the Prawns:
- Season the peeled and deveined prawns with black pepper and a pinch of salt. Set aside.
Cook the Noodles:
- Cook the Shanghai noodles or Udon noodles according to package instructions.
- Drain and set aside.
Prepare the Stir-Fry Sauce :
- In a small bowl, whisk together light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine (or rice vinegar), sugar, and sesame oil.
- Set aside.
Stir-Fry the Vegetables:
- Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Incorporate the minced garlic and sauté for approximately 30 seconds until it becomes aromatic.
- Add the rehydrated shiitake mushrooms, sliced cabbage, and bell pepper to the skillet.
- Sauté for 2 to 3 minutes until the vegetables start to become tender.
Cook the Prawns:
- Push the vegetables to the side of the skillet and add the seasoned prawns to the pan.
- Cook the prawns for 1-2 minutes on each side until they turn pink and are cooked through.
Combine and Stir-Fry:
- Add the cooked noodles to the skillet and pour the stir-fry sauce over the top.
- Toss everything together, ensuring the noodles and vegetables are well coated in the sauce.
- Continue to stir-fry for an additional 2 to 3 minutes, letting the flavors meld together.
Add Spring Onions:
- Stir in the chopped spring onions and cook for an additional minute.
Serve:
- Serve the Shanghai noodles with prawns hot, garnished with extra spring onions or sesame seeds if desired.