Shrimp Soft Noodles Recipe

Prepare noodles

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until just tender (al dente for dried, 2–3 minutes for fresh). Drain and rinse briefly under warm water to remove excess starch. Toss with 1 tsp sesame oil to prevent sticking and set aside.

Make sauce

In a bowl, whisk together soy sauce, oyster sauce, rice wine (or sherry), and chicken or vegetable broth. In a small cup, mix cornstarch with 1 tablespoon cold water to form a smooth slurry and set aside. Keep sauce nearby for quick use while stir-frying.

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let sit for 5 minutes while you heat the pan.

Cook shrimp

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add shrimp in a single layer (do not overcrowd) and sear 1–1½ minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.

Sauté aromatics

Return the wok to high heat and add remaining 1 tablespoon oil. Add minced garlic, minced ginger, and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant (do not burn). If using sliced chili, add now and stir once.

Cook vegetables

Add carrots and snow peas to the wok and stir-fry 1–2 minutes until bright and slightly tender. Add bok choy (or cabbage) and continue to toss 30–60 seconds until leaves wilt but remain crisp.

Combine noodles, sauce & shrimp

Add the prepared noodles to the wok and toss with the vegetables. Pour the sauce over the noodles and stir to combine. Give the cornstarch slurry a quick stir and drizzle into the wok while tossing. Cook 1–2 minutes, stirring constantly, until sauce thickens and evenly coats the noodles. Add cooked shrimp back to the wok, toss to heat through (30–45 seconds). Taste and adjust seasoning with remaining 2½ tsp kosher salt and remaining black pepper as needed, or add extra soy sauce to taste.

Finish & serve

Turn off heat and stir in sesame oil and the green parts of the scallions. Transfer to a warmed serving platter. Sprinkle with toasted sesame seeds and cilantro (if using). Serve immediately with lime wedges for squeezing over individual portions.