Originally posted December 21, 2013

Fried Noodle With Shrimp And Mushroom

Fried Noodle With Shrimp And Mushroom by Amah

Note: 1. Fresh noodles taste better than dry ones. 2. Do not overcook the noodles or it will lose the chewy texture. 3. For shrimp lovers, don't buy any shrimp from Asia or south America but instead use wild caught or shrimp farmed from Canada, Alaska or Oregon.


  • 1/2 lb of defrosted cooked shrimp
  • 1/2 lb of fresh noodle
  • 1 cup of peas
  • 1 cup of chopped red cabbage
  • 6 mushrooms wash & sliced
  • 2 chinese onions cut in session
  • 2 slices of fresh ginger
  • 4 tablespoons of olive oil
  • 2 tablespoon of chicken broth
  • 1 tablespoon of soy source
  • 2 clovers of garlic, smashed
  • 1/4 cup of cornstarch
  • Pepper, salt
2 servings


1. Add corn starch to shrimp, stir & put aside
2. Cook fresh noodle in boiling water
3. Pour & drain the cooked noodle (when there is no white color inside the noodle) into a colander
4. Put a few drops of oil to the noodle, stir so that the noodle doesn't stick together & put aside
5. Turn on medium high heat & add 2 tbsp. olive oil to a non-stick frying pan
6. Heat up the pan & put in ginger, garlic until garlic is lightly browned
7. Add shrimp, onion & stir, cooks for 1/2 min.
8. In low heat,add soy source & cook for 1 min.
9. Pick up shrimp &put aside
10. Turn heat to medium high using the same pan
11. Add 2 tbsp oil, add mushroom, cabbage & peas to pan & stir for 1 min
12. Turn heat to low, add noodle, chicken broth, then stir & mix them well with a pair of chopstick
13. Add more soy source, salt & pepper to taste
14. Pick up the noodle and place in a plate
15. Pour shrimp over the top of noodle

25 min



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