Crispy Egg Noodle Wrapped Shrimp Recipes

SOY SAUCE CHOW SHRIMP EGG NOODLES

Steps:

• Bring a wok or a large pot of water to a boil and add 2 tablespoons salt. Cook the dried noodles until just softened and the noodles have separated, 2 to 3 minutes. Drain and run the noodles under cold water. Drain thoroughly.
• Cut your choice of protein into 1/2-inch-thick slices (if using shrimp, leave them whole). Whisk 2 teaspoons of the light soy sauce, 1/4 teaspoon of the sugar and the cornstarch together in a small bowl until combined. Add the protein, toss to coat and set aside to marinate.
• Mix the remaining 1 tablespoon plus 1 1/2 teaspoons light soy sauce with the oyster sauce, dark soy sauce, sesame oil, ground white pepper and the remaining 2 teaspoons sugar in a small bowl until the sugar has dissolved. Set the seasoning sauce aside.
• Heat a wok or a large skillet over high heat until smoking. Swirl 2 tablespoons of the vegetable oil around the hot wok and heat until smoking again. Spread the cooked noodles in a thin even layer and fry undisturbed until the noodles are crisp on the bottom, about 4 minutes. Flip and fry until the other side is crisp, about 2 minutes. Transfer noodles to a plate and set aside.
• Heat the wok over high heat until smoking. Swirl in the remaining 1 tablespoon vegetable oil, spread the marinated protein in an even layer and cook undisturbed until browned on the first side, about 2 minutes. Flip the protein and stir-fry until seared on the other side, about 1 minute. Add the onion and the white parts of the scallions and stir-fry until softened and starting to brown and the protein is cooked through, about 3 minutes.
• Add the bean sprouts or leafy greens, cooked noodles and seasoning sauce in this order. Stir-fry until the sauce is evenly distributed. Swirl the shaoxing wine around the sides of the wok, toss in the green parts of the scallions and stir-fry until combined. Enjoy hot!

CRISPY EGG NOODLE-WRAPPED SHRIMP

Steps:

• For the shrimp: Pat the shrimp dry thoroughly with a paper towel and place in a large bowl. Toss the shrimp with the hot sauce and onion powder.
• Coat a large saute pan with cooking spray and place over medium heat. Add the shrimp to the pan and cook, being careful not to brown or overcook, until opaque, 1 to 2 minutes on each side. Set aside the shrimp and let cool.
• Starting at the top of each shrimp, wrap 6 to 8 strands of noodles around the shrimp until reaching the tail (do not wrap the noodles too tightly). Tuck in any loose ends.
• Add enough oil to fill a small saucepot halfway. Heat the oil over medium-high heat to 350 to 375 degrees F. Gently lower the shrimp into the oil with a slotted spoon. Fry in batches until the noodles are crispy and light golden brown, 30 seconds to 1 minute. Drain the shrimp on a paper towel or cooling rack.
• For the sweet soy dipping sauce: Whisk together the soy sauce, honey and scallions in a small bowl. Serve on the side with the shrimp.
• For the spicy chili aioli: Whisk together the mayonnaise, sweet chili sauce, hot sauce and vinegar in a small bowl. Serve on the side with the shrimp.

SHRIMP WITH EGG NOODLES

Steps:

• Cook egg noodles according to package directions.
• Meanwhile in a small bowl whisk together eggs, 1 tablespoon parmesan and pepper.
• Heat oil in skillet over medium high heat and add garlic, stirring for 30 seconds and then add shrimp and roasted red pepper and cook stirring for 1 minute or so.
• Stir in chicken broth and bring to a boil; whisk about 1/2cup or so into egg mixture and then add the egg/broth mixture to skillet.
• Reduce heat and add pasta; cook stirring until sauce is thicken and pasta heated through (2-5 minutes).
• Stir in mint.
• Garnish with 1 tablespoon parmesan.