Spring Onion - 7 to 8 stalks, whites & greens separated and finely chopped
Garlic - 12 to 14 cloves, minced
Cabbage - 1 cup, shredded
Fresh green chilli - 5 to 6, finely chopped (optional)
Vegetable oil for stir frying as required
For sauce:
Kecap manis/Sweet soy sauce - 1 tbsp
Oyster sauce - 1 tbsp
Dark soy sauce - ½ tbsp
Rice vinegar - 2 tbsp
Brown sugar - 1 tbsp
Corn flour / cornstarch - 2 tbsp
Salt - ½ tsp
Black pepper - ¼ tsp
Water - ¼ cup
Instructions
Cook the noodles in salted boiling water in a large saucepan until the noodles are soft but still have some firmness.
Transfer the boiled noodles to a colander over a sink and let all the water drain out. Then rinse the noodles under running water to stop it from cooking further through remaining heat.
Leave the noodles in the colander to let all excess water drip off and you get the fluffy strands of noodles.
Before starting to stir fry, prepare the stir fry sauce by mixing all the ingredients listed under sauce and give a good mix using a wire whisk.
Now heat a wok on high heat. Drizzle a tablespoon of oil over it and bring the heat down to minimum.
Add the peeled, deveined and washed shrimps to the wok and sauté them on low for 2 minutes each side until they turn pink and opaque. Do not overcook them.
Season the shrimps with half a teaspoon of salt and give a quick stir to mix. Take them out on a plate and set aside until needed.
Add about 2 to 3 tablespoons of oil to the same wok and once the oil is hot add the chopped garlic, chopped spring onion whites and chopped green chillies, if using.
Sauté them for a minute on low until fragrant. Then add the shredded cabbage and sprinkle a pinch of salt over it which will help soften the cabbage quickly.
Continue stir frying the cabbage with aromatics until it is soft and the raw smell is gone. It would take about 6 to 8 minutes on medium flame.
Now add half of the cooked noodles and half of the prepared sauce. Using two stirring spatula or two forks, start tossing the noodles so that sauce evenly coats the noodles.
Once the first installment of noodles is nicely coated with sauce, add the remaining noodles and remaining sauce. Continue tossing similarly to coat everything evenly.
Finally add the cooked shrimps and the finely chopped spring onion greens, reserving a few to garnish after serving. Do a taste test to check for seasoning and add salt to taste if needed.
Give a final toss and your restaurant style shrimp noodles stir fry is ready! Serve it warm, garnish with a few spring onion greens and enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2025/08/shrimp-noodles-stir-fry/