Garlic Shrimp Noodles (VIDEO)
My Garlic Shrimp Noodles are so delicious, I can never get enough! The shrimp is juicy, tender, and firm; perfect with the chewy noodles coated in garlicky, butter sauce that is addictively savory and packed with umami flavors!
Servings: 6
Equipment
Ingredients
Shrimp
- 1 lb shrimp
- 1/4 tsp white pepper
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
Sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce low sodium
- 1 tbsp sriracha
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1/4 tsp msg optional
- 1/2 tbsp sugar
- 1 tbsp water
Other Ingredients
- 16 oz noodles I used fresh Shanghai noodles
- 2 tsp sesame oil
- 2 tbsp neutral oil
- 4 tbsp unsalted butter
- 10 cloves garlic chopped
- 1 tbsp ginger chopped
- 5 scallions chopped
Instructions
- Add the shrimp to a bowl and season with white pepper, baking soda, salt, light soy sauce, and cornstarch. Mix until combined and let marinate for 15 minutes.
- In a small bowl, premix your sauce by combining oyster sauce, light soy sauce, sriracha, white pepper, sesame oil, msg, sugar and water.
- In a large pot of boiling water over high heat, add the noodles and cook for 2 minutes less than package directions. Drain the noodles and immediately rinse the noodles with cold water to remove excess starch. Toss with sesame oil to prevent sticking.
- Heat a large pan or wok over high heat with the neutral oil until just shimmering. Add the shrimp and stir fry for 3-4 minutes or until cooked through. Turn off the heat. Remove the shrimp and set aside on a plate.
- In the same pan, melt the butter in the pan over medium high heat, then add the garlic and ginger and stir fry for 15 seconds until fragrant. Add the scallions and saute for another 15 seconds.
- To the pan add the noodles, shrimp and premixed sauce and combine well, tossing and cooking for an additional 2 minutes or until the noodles are done to your liking and have absorbed the sauce. Serve immediately and enjoy!
Video
Notes
Marinate the Shrimp - This is my key tip in juicy, tender, and firm shrimp. Marinating the shrimp helps the shrimp taste better and maintain great texture. The salt helps the shrimp stay juicy, while the baking soda helps the shrimp stay firm. Do not skip this key step!
Undercook the Noodles - Don't forget that the noodles will finish cooking in the pan at the end! I always cook my noodles 2 minutes less than the package instructions call for. This way, they come to my preferred doneness by the time the Garlic Shrimp Noodles are done in the pan!
Rinse and Toss Noodles in Oil - After cooking the noodles, rinse them immediately with cold water to stop the cooking and remove any excess starch. You want to avoid having any excess starch in your final dish. Shake the noodles dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking together while you cook the other ingredients for Garlic Shrimp Noodles.
Storage and Reheating - Store any leftover Garlic Shrimp Noodles in an airtight container in the refrigerator for up to 3-4 days. Note, refrigerated leftover noodles will oftentimes stick together and the texture will be different (softer). However, the flavors will usually taste even better the next day! Reheat your Garlic Shrimp Noodles in the microwave with a wet paper towel on top (to mimic steaming) or give them a quick toss in a hot pan with a little bit of neutral oil.
Nutrition
Calories: 457kcal | Carbohydrates: 62g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 797mg | Potassium: 442mg | Fiber: 3g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg
