I’m sharing my Chinese Shrimp Noodles recipe that outshines takeout and comes together in under 30 minutes, perfect for family dinners and gatherings.

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I keep coming back to this Shanghai noodle bowl because it tastes way better than takeout, and I swear it’s a little addictive. I toss fresh Shanghai style thick wheat noodles with large shrimp peeled and deveined and end up with something that looks messy but disappears fast.

The noodles have that chewy pull while the shrimp still pop, and every bite surprises you with a hit of umami and char, not just bland sauce. I call it Shrimp Shanghai Noodles when I brag, sometimes I say Shanghai Thick Noodles if I want to sound fancy, either way it makes people ask for seconds.

Ingredients

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Shanghai thick noodles: Mostly carbohydrates, filling and chewy, low fiber, great for soaking up sauce.
Large shrimp: High quality protein, low fat, adds sweet seafood flavor, cooks fast.
Napa cabbage: Lightly crunchy, low calorie, vitamin C and fiber, balances richness.
Bean sprouts: Crisp, fresh, mostly water, adds texture and mild nutty taste.
Oyster sauce: Umami rich, slightly sweet, boosts savory depth, watch sodium levels.
Light soy sauce and Shaoxing wine: Salt forward, savory, wine adds aroma and depth.
Sesame oil with garlic and ginger: Nutty finish, garlic/ginger give sharp warm bite.

Ingredient Quantities

12 oz (about 340 g) fresh Shanghai style thick wheat noodles or fresh lo mein noodles, separated a bit

1 lb (450 g) large shrimp, peeled and deveined

1 tsp cornstarch for shrimp velveting

1/2 tsp salt

2 tbsp vegetable oil or peanut oil

2 cloves garlic, minced

1 tbsp fresh ginger, minced

1 cup napa cabbage, thinly sliced (about 100 g)

1 cup bean sprouts (about 100 g)

1 medium carrot, julienned

2 scallions, cut into 1 inch pieces

2 tbsp light soy sauce

1 tbsp dark soy sauce optional for color

1 1/2 tbsp oyster sauce

1 tbsp Shaoxing wine or dry sherry

1 tsp sugar

1/2 tsp white pepper

1 tsp toasted sesame oil

1/4 cup low sodium chicken broth or water

1 tbsp cornstarch mixed with 2 tbsp water for sauce slurry optional

How to Make this

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1. Pat the shrimp dry and toss with 1 tsp cornstarch and 1/2 tsp salt, let sit while you prep other things, this helps give them a silky texture when you cook them.

2. Whisk the sauce in a small bowl: 2 tbsp light soy sauce, 1 tbsp dark soy sauce (optional for color), 1 1/2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1/2 tsp white pepper, 1 tsp toasted sesame oil and 1/4 cup low sodium chicken broth or water. If you like a thicker glaze keep the 1 tbsp cornstarch mixed with 2 tbsp water ready.

3. Heat a wok or large skillet over high heat till smoking hot, add 1 tbsp vegetable oil, swirl, then quickly sear the shrimp just until opaque, 30 to 60 seconds per side depending on size, remove shrimp and set aside, dont overcook them.

4. Add the remaining 1 tbsp oil to the hot wok, toss in minced garlic and ginger, stir until fragrant about 15 seconds, be careful not to burn.

5. Throw in julienned carrot and thinly sliced napa cabbage, stir fry on high for 1 to 2 minutes until they start to soften but still have a bite.

6. Add bean sprouts and scallion pieces, stir another 30 seconds, you want them still crunchy.

7. Add the fresh Shanghai noodles to the wok, separate them with tongs and toss well, if noodles are clumped add a splash of the chicken broth to loosen and help heat through.

8. Pour the prepared sauce over the noodles, toss everything together vigorously so the sauce coats the noodles and veg, if you want a thicker sauce add the cornstarch slurry now and stir until glossy.

9. Return the shrimp to the wok, toss gently to combine and warm through about 30 seconds, finish with a tiny extra drizzle of toasted sesame oil for aroma.

10. Taste and adjust with a pinch more soy or salt if needed, serve hot right away, this comes together fast so have everything ready before you start.

Equipment Needed

1. Wok or large heavy skillet — for the high heat sear and stir fry
2. Tongs and a heatproof spatula, you’ll use them to flip shrimp and toss noodles
3. Small mixing bowl for the sauce (and the cornstarch slurry if you use it)
4. Whisk or fork to mix the sauce smooth
5. Measuring spoons and a 1/4 cup measure for sauces and broth
6. Chef’s knife and cutting board for garlic, ginger and veg
7. Paper towels and a small plate or bowl to pat and rest the shrimp
8. Kitchen timer or just your phone timer so you dont overcook the shrimp

FAQ

Can I use dried noodles instead of fresh Shanghai style noodles?

Yes. Cook dried noodles to just under al dente, rinse under cold water, toss with a little oil so they don't stick, then finish in the wok. Fresh noodles are silkier but dried works fine if you prep them right.

What does "velveting" the shrimp mean and is it necessary?

Velveting makes shrimp extra tender. Toss shrimp with the teaspoon of cornstarch and the half teaspoon salt, let sit 10 to 15 minutes, then cook quickly over high heat. You can add a tiny bit of egg white or oil if you want but it's optional. Skip it only if you're in a rush but the texture won't be as good.

My noodles get soggy, how do I stop that?

Use high heat, don't crowd the pan, and add sauce sparingly. Keep noodles separated before they hit the wok, stir fry quickly, and finish with the sauce and a splash of broth. If sauce seems too much, skip the slurry so noodles stay looser.

How do I thicken the sauce without clumps?

Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, stir it well, then add at the very end while tossing the noodles. Cook 30 to 60 seconds until glossy. If you want no thickness just skip the slurry and use a little more broth.

Can I make a vegetarian version?

Yep. Swap shrimp for firm tofu or shiitake mushrooms, use vegetable broth and vegetarian oyster sauce or a mix of soy and hoisin. Everything else stays the same, cook the veg and tofu until nicely seared.

How should I store and reheat leftovers?

Keep leftovers in the fridge up to three days. Reheat in a hot skillet or wok with a splash of broth or water so it loosens up. Microwave works in a pinch but it can make noodles a bit gummy, so stir fry is best.

Shanghai Noodles Recipe Substitutions and Variations

Noodles (12 oz fresh Shanghai/lo mein): swap for fresh udon for a chewier bite, or use dried spaghetti in a pinch — cook al dente and toss with a little oil so it don’t clump.
Shrimp (1 lb): use thinly sliced boneless chicken breast or pork tenderloin, or cube firm tofu for a veg version; velvet chicken/pork the same way as shrimp, press tofu and toss in cornstarch so it crisps up.
Oyster sauce (1 1/2 tbsp): replace with vegetarian mushroom “oyster” sauce, or hoisin + a splash of light soy (about equal parts) if you want a sweeter, similar depth.
Shaoxing wine (1 tbsp): sub with dry sherry or sake, or if you have neither use 1 tbsp low sodium chicken broth + 1 tsp rice vinegar to imitate the acidity.

Pro Tips

1) Velvet the shrimp right, dont overthink it. Pat them super dry, toss with the cornstarch and salt and let them sit while you prep. That thin cornstarch layer makes them silky, but dont add water or theyll steam instead of sear.

2) Wok needs to be screaming hot, but use a high smoke point oil. Preheat until you see the faint wisps of smoke, add oil, then cook shrimp fast and take them out. If your pan is too crowded cook in two quick batches, otherwise everything wilts and gets soggy.

3) Keep the veg crunchy and the noodles separate. Stir fry the cabbage, carrot and sprouts high and fast so they keep bite, then add noodles and pry them apart with tongs. If the noodles are clumped, a splash of broth or hot water will loosen them without adding grease.

4) Sauce timing and finishing matter. Whisk the sauce before you start, only add cornstarch slurry at the end if you need gloss, and finish with toasted sesame oil for aroma. Use dark soy sparingly for color not flavor, and taste at the end then tweak with a pinch of salt or extra light soy if needed.