After years of trying to perfect my Garlic Shrimp Noodles, this is the recipe! I love making this at home and I know you will, too!
I used Shanghai noodles from the brand ‘Golden World Shanghai’, which I got from the refrigerated section of 99 Ranch! I’m including a photo of the packaging below so you can easily identify it, if you have a 99 Ranch near you. These are one of my favorite noodles, so I hope you can find them – but if you cannot, you can sub with another long noodle of your choice.
Marinating the shrimp is a KEY TIP – the salt will help keep the shrimp moist, while the baking soda helps the shrimp maintain a firm texture. This little trick makes a huge difference in how your shrimp tastes in the finished dish, so I highly recommend you do not skip this!
As always, this is optional 🙂
I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
Good quality un-salted butter is a staple in my kitchen – my favorite brand is Kerrygold! I buy mine in bulk from Costco, as butter keeps in the freezer up to 5 months.
If you are sensitive to spice, you can halve this or even skip it altogether and substitute with ketchup instead!
- UNDERCOOK YOUR NOODLES: Don’t forget that the noodles will finish cooking in the pan! I always cook my noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!
- RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking and remove any excess starch. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.
Garlic Shrimp Noodles
- 16 oz noodles I used fresh Shanghai noodles
- 1 lb shrimp
- 1/4 tsp white pepper
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp sriracha
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1/4 tsp msg optional
- 1/2 tbsp sugar
- 1 tbsp water
- 4 tbsp butter
- 10 cloves garlic chopped
- 1 tbsp ginger chopped
- 5 scallions chopped
- Marinate your shrimp for 15 minutes with white pepper, baking soda, salt, light soy sauce, and cornstarch.
- Chop your garlic, ginger, and scallions and set aside.
- In a small bowl, premix your sauce by combining oyster sauce, light soy sauce, sriracha, white pepper, sesame oil, msg, sugar and water.
- Cook your noodles in boiling water for 2 minutes less than package directions, then immediately rinse the excess starch and toss with sesame oil to prevent sticking.
- Over high heat in a nonstick pan or wok, saute your shrimp for 3-4 minutes or until cooked through and set aside.
- Melt 4 tbsp of butter in your pan over medium high heat, then saute your garlic and ginger for 15 seconds. Add your scallions and saute for another 15 seconds.
- To your sauteed aromatics add your noodles, shrimp and premixed sauce and combine. Cook for an additional 2 minutes or until the noodles are done to your liking. Season to taste and enjoy!