Sautéed House Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If large, cut into bite-size pieces. Lightly season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Set aside.

Prepare noodles

Bring a large pot of salted water to a boil. Add noodles and cook 1 minute less than package instructions so they finish in the pan. Drain and toss with 1 tsp oil to prevent sticking. Set aside.

Vegetables and aromatics

Thinly slice cabbage and white onion. Trim bean sprouts. Halve or quarter mushrooms if large. Mince garlic and ginger. Slice green onions and optional chili. Mix sauce slurry: in a small bowl combine soy sauce, oyster sauce, shaoxing wine, fish sauce (if using), sugar, cornstarch and 100 ml water; stir until cornstarch dissolves.

Sear shrimp

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbs vegetable oil. When shimmering, add shrimp in a single layer and stir-fry 1–2 minutes until just pink and opaque. Remove shrimp to a plate and reserve juices in the pan.

Cook mushrooms and onions

Add remaining 2 tbs vegetable oil to the hot pan. Add white onion and mushrooms; stir-fry 2–3 minutes until onions begin to soften and mushrooms release moisture. Add a pinch of salt to help mushrooms sweat.

Add aromatics

Push vegetables to the side, add minced garlic, ginger and sliced chili to the center of the pan for 20–30 seconds until fragrant, then toss with the mushrooms and onions.

Add cabbage and bean sprouts

Add thinly sliced cabbage and bean sprouts to the wok. Stir-fry 2–3 minutes until cabbage wilts but still has some bite. If the pan looks dry, splash up to 50 ml water to help soften the cabbage and deglaze.

Combine noodles and sauce

Add the cooked noodles to the pan, tossing to combine. Pour the prepared sauce slurry and remaining 50 ml water over the noodles and vegetables. Stir continuously so sauce coats everything and thickens (about 1–2 minutes).

Finish with shrimp and scallions

Return the cooked shrimp to the wok along with sliced green onions and sesame oil. Toss everything for 30–60 seconds until shrimp are heated through and sauce is glossy. Taste and adjust seasoning with up to 1/2 tsp salt or extra soy sauce if needed.

Transfer to a serving plate or bowls. Sprinkle optional sesame seeds and additional sliced green onion. Serve immediately with lime wedges on the side for squeezing over the dish.