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–+ servings
Shrimp Shanghai Noodles

Shrimp Shanghai Noodles

Discover the ultimate Shrimp Shanghai Noodles recipe packed with umami flavors and ready in 30 minutes. Perfect for weeknight dinners or gatherings!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 180 g peeled and deveined royal shrimp
  • 0.5 tsp black pepper
  • Salt to taste
  • 400 g Shanghai noodles or Udon noodles
  • 3 dried shiitake mushrooms (soaked and sliced)
  • 80 g finely shredded cabbage
  • 1 bell pepper (thinly sliced)
  • 3 cloves roughly chopped garlic
  • 3 spring onions (cut into 2.5 cm pieces)
  • 1 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp Shaoxing wine or rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil

Equipment

  • Large skillet or wok
  • Pot for boiling water
  • Tongs or chopsticks for tossing
  • Measuring spoons and cups
  • Other necessary kitchen tools

Method
 

  1. Soak the dried shiitake mushrooms in warm water for 30 minutes and chop the veggies while waiting.
  2. Bring a pot of water to a boil, then gently submerge the noodles for 1-2 minutes until pliable, then drain and set aside.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, and sauté the garlic until fragrant.
  4. Add the shrimp, season with salt and pepper, and cook until pink and opaque.
  5. Toss in the sliced shiitake mushrooms and cook for a minute, then add the cabbage and bell pepper, and stir-fry until tender-crisp.
  6. Add the softened noodles and stir-fry sauce to the skillet, tossing to coat and cooking for 2-3 minutes until glossy.
  7. Top with spring onions and mix well before serving.

Nutrition

Calories: 400kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 170mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 35mgCalcium: 40mgIron: 2mg

Notes

Feel free to substitute shiitake mushrooms with button mushrooms or omit them entirely. For a vegetarian version, use tofu or tempeh instead of shrimp.
Make sure to reserve some noodle cooking water to enhance the sauce's texture.
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in a skillet to avoid drying out.
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