Stir-Fried Noodles With Shrimp And Vegetables

Let's Cook

1. Step 1.

   Bring a large pot of water to a boil over high heat. Add the dried Chinese noodles and cook for 9 to 11 minutes, until soft but not mushy on the outside with a slight chew inside. Cooking time depends on noodle thickness; do not salt the water.

2. Step 2.

   While the noodles cook, in a small bowl, combine the shrimp with 1 teaspoon soy sauce and mix well. Add 2 teaspoons cornstarch and mix again. Set aside.

3. Step 3.

   In another small bowl, make the sauce: stir together ½ cup water, 2 tablespoons soy sauce, 1 teaspoon minced ginger, 1 finely chopped green onion, and 1 minced garlic clove. Set aside.

4. Step 4.

   Drain the cooked noodles. If not using within 5 minutes, toss with 1 tablespoon vegetable oil to prevent sticking.

5. Step 5.

   Preheat a wok over high heat until wisps of smoke rise. Add 1 tablespoon vegetable oil and heat until shimmering. Add the shrimp in a single layer and sear for 30 to 40 seconds until they begin to turn pink. Flip and sear another 30 to 40 seconds. Transfer shrimp to a bowl; scrape out any charred bits from the wok.

6. Step 6.

   Return the wok to high heat. Add the remaining 1 teaspoon vegetable oil, then immediately add the 2-inch green onion segments and stir for about 5 seconds until fragrant. Add the julienned carrot and stir a few seconds. Add the chopped greens and stir-fry for about 1 minute, scooping to mix.

7. Step 7.

   Add the cooked shrimp and the prepared sauce to the wok; stir to combine. Add the noodles and carefully toss with tongs until everything is well mixed. Drizzle with ½ teaspoon sesame oil and toss. Remove from heat. Season with additional soy sauce or salt to taste. Serve immediately.