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  • Writer's pictureMiwa

SHRIMP NOODLE STIR FRY






 


<SHRIMP NOODLE STIR FRY>



<Yield> 2 servings


<Prep time> 6mins


<Cook time>

15 mins ( for shrimp noodle stir fry)

30 mins ( for spring rolls)


<Ingredients>

2cups chopped (200g) chinese cabbage

1cup (60g)chinese chives

3 shiitake mushrooms

40g glass noodles

2 tbsp dried shrimp

1/6 cup shredded ginger

3 cloves sliced, garlic

1 ½ cup water



Seasoning

⅔ tsp salt

1 tbsp cooking sake/ rice wine

1 tbsp soup stock powder

1 tbsp soy sauce

black pepper ( to your liking)

potato starch 1 tsp + water 1tsp



<Directions>


1; Soak dried shrimp in warm water for 15 mins. Drain the water and remove the moisture out as much as possible. Save the shrimp juice for later.


2; Chop chinese cabbage into about ½ inch for white part and 1 inch for the leaf part. Chop chinese chives into 2 inch. Shred ginger into match thin sticks. Thinly slice shiitake mushrooms, leeks and garlic. Chop glass noodles into 3inch long.


3; Heat 2 tbsp of oil in the pan over high heat. Add ginger, garlic and dried shrimp. After 1-2 mins, add chinese cabbage, shiitake mushrooms, and leeks. Season with salt. Cook it until vegetables are slightly softened. Add sake, soup stock powder, shrimp juice and glass noodles. Cook it for 3-4mins until the glass noodles are softened.


4; Once it comes back to a boil, add chinese chives. Thicken the sauce with a mixture of potato starch and water. Drizzle some soy sauce , toasted sesame oil and black pepper.


To make the leftovers into spring rolls

1; Chop leftovers into small pieces by using kitchen scissors. Warm it up over high heat, thicken the sauce with mixture of potato starch + water until there is no liquid.( See the proper consistency on YouTube)


2; Roll 1 into the spring roll wrapper. Brush some oil on all surfaces. Put them into the air fryer. OR shallow fry them with 2 tbsp of oil until all sides become nice and golden.


<Miwa’s tips> ※Watch more on YouTube!


<Shrimp noodle stir fry>

1; On step1, make sure to remove the liquid of shrimp before adding it into the pan to prevent oil splattering.


2; Depending on the soup stock you are using, the sodium content differs. Adjust the taste with soy sauce and salt to your liking.


3; Enjoying it with a bit of vinegar or your favorite chili sauce would be a great option!


<Spring roll>

1; On step 1, how much potato starch you add varies depending on how much sauce is left. I added about 1 tbsp each of potato starch and water, but please watch the video to see the consistency you want otherwise your spring roll might explode.

<Storage time>


Keep them in an air-tight container in the fridge for 5 days.



2022/01/22 MIWA








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2 Comments


My husband and I absolutely LOVE the flavors in this recipe. I chopped up fresh shrimp finely instead of the dried (to hide them from my husband haha) and otherwise followed the recipe exactly, and he gobbled this right up!


*NOTE: The ingredient list doesn't include leek, but it is in the instructions and video for this recipe. I ended up making mine without since I didn't catch this, but it was still great!

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Miwako Kobayashi
Miwako Kobayashi
Mar 05, 2022
Replying to

sorry for the late reply!!! I'm super happy to see you and your husband enjoyed it!! you made me smile to just imagine you chopping up shrimp!! such a sweet effort of you! ^^ Also, thank you for letting me know the missing ingredients! ^^


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