Chinese Shrimp Noodles - Top Rated Recipes

Zucchini pasta for dinner? How about a good serving of Chinese wok shrimp noodles? Nothing to envy Italian pasta, noodles come in many shapes and offer thousands of delicious recipes. Nourishing and light at the same time, they are a perfect base for almost every meal. Then discover all our favorite ideas, rigorously selected by our chefs, and set off for Asia while staying at home!

Do you know who is the biggest consumer of pasta in the world? Before even thinking of Italy, we remind you that this is indeed China where this food was first produced. According to history, the first Chinese noodles were made around 2000 years before Christ. Initially made from cereals and later from wheat, soybean and rice flour, Chinese pasta very quickly became one of the staple foods of oriental cuisine.

But what is the connection between Chinese noodles and Italian pasta? It was indeed thanks to the explorer Marco Polo that the first noodles arrived in Italy where soybeans were quickly replaced by wheat flour to give rise to spaghetti bolognese and macaroni. Nowadays, noodles have nothing to envy to pasta. Produced on a large scale, they are exported all over the world! However, do not confuse Chinese pasta with Vietnamese or Thai noodles. They have nothing to do!

Typically, noodles are prepared in several ways! Sautéed in a wok, al denté in a hot soup, fried and crunchy, there is something for everyone. In the preparation of the traditional Chinese dish Mi Sao, for example, the noodles must be very well drained before being sautéed in a wok with vegetables, meat cut into tagliatelle and the five-spice mixture. Conservation side: unlike cooked noodles which must be consumed over 24 hours, dehydrated noodles keep more easily and for longer.

Chinese noodles with marinated shrimps in curry sauce

Ingredients:

• 350 g large, peeled and raw shrimps
• 1 packet of Chinese noodles
• 1 yellow pepper
• 2 small zucchini
• 60 g green beans
• 2 carrots
• 50 g flour
• 50 g cornstarch
• 200 ml of Japanese Sauce
• 1 egg yolk
• 100 ml of cold water
• 2 l of frying oil
• 1 C. sesame seeds
• 1 spring onion
• 1 pinch of fleur de sel

Preparation:

Start by leaving the shrimp to marinate for 2 hours and 30 minutes in the Japanese sauce in the fridge. Pin them on a wooden pick. Heat a little oil in a pan and sear the shrimp on both sides for 1 min. Brown the noodles in a hot, oiled wok according to the package directions. Sprinkle with sesame seeds and spring onions. Meanwhile, prepare the tempura dough by mixing the egg yolk with the cornstarch and flour. Add cold water and fleur de sel. Then cut the vegetables into sticks and dip them in the dough. Place them in the frying space, and cook them. Reserve the donuts on paper towels. To avoid the tempura batter, sauté the vegetables and shrimp for a few minutes in the wok. Finally, serve the vegetable fritters,the grilled curried shrimp skewers and the noodles with the rest of the lukewarm Japanese sauce. Sprinkle with scallion, crushed cashews or fresh coriander before tasting!

Caramelized shrimps and Chinese noodles

Ingredients:

• 450g egg noodles
• 350 g peeled shrimp
• 2 tbsp. sweet soy sauce
• 1 C. salted soy sauce
• 2 tbsp sesame oil
• 1 C. of honey
• 1 red pepper
• 1 clove of garlic
• Sesame seeds for decoration (optional)

Preparation:

In your wok, mix 1 tablespoon of salty and sweet soy sauce, honey and chopped garlic. Add the shrimp, mix and caramelize for 5 minutes. Remove from the heat and set aside. Then cut the pepper into strips and sauté them in the same wok for 1-2 minutes. Add a second spoonful of salted soy sauce, pepper and add the noodles, cooked beforehand according to the directions for use. Stir everything until it is hot. Finally, all you have to do is add the caramelized shrimp and sprinkle with sesame. Enjoy your meal !

Chinese rice noodles with shrimps and green cabbage

Ingredients:

• 200 g of rice noodles
• 200 g of prawns
• 1 small heart of green cabbage
• 8 dried black mushrooms
• 1 onion
• 2 cloves garlic
• 1 dab of fresh ginger
• 60 ml light broth
• 5 c. peanut oil
• 1 C. tablespoon cider vinegar
• 1 C. mint leaves
• 1 small chili, chopped
• 1 green onion, chopped
• 1 lime

Preparation:

Soak the mushrooms in the already warm broth. Peel the onions and garlic and chop everything. Cut the cabbage heart into strips. Then wash, dry and mince the ginger. In a bowl, pour the vinegar and add the peeled shrimp. Reserve their heads for the broth. Heat a little oil in a medium pan, throw in the minced garlic and onion and let it cook over low heat. Add the cabbage strips and stir. Drain the mushrooms and place them on paper towels. Heat the broth with the shrimp heads. Cut the mushrooms into quarters and add them with the shrimp and their vinegar, the ginger in the broth. Leave to cook over low heat, without the lid.

Heat a little oil in a small pan on high heat and throw in half the noodles and fry them. Then place them on absorbent paper and mix the noodles with the shrimp sauce. Stir everything well and cook over low heat for a few minutes. Meanwhile, prepare the rest of the noodles in a pot of boiling, salted water according to the directions on the package. Drain them, mix them with the shrimp-noodle preparation and serve immediately. Garnish with mint leaves, chopped chili, chopped green onion and lime.

Tip: Tossed with leek, zucchini peel and carrots, these stir-fried noodles make a great idea for a fun and quick appetizer!

Chinese salad with noodles, shrimp and pineapple

Fancy a very fragrant and quick summer salad to make the sunny days last?

Ingredients:

• 1 fresh pineapple
• 12 large shrimp, peeled and cooked
• 300 g of fresh bean sprouts
• 250 g of rice noodles
• 1 grapefruit
• fresh ginger
• coriander or mint
• 1 clove of garlic
• 2 tbsp. peanut oil
• 1 C. sesame oil
• 1 C. tablespoon soy sauce
• 2 tbsp. lime juice
• salt and pepper
• Sesame seeds

Preparation:

Soak the bean sprouts for a few minutes in boiling water. Drain them and put them in a serving bowl. Then cook them for 3 minutes in salted boiling water. Drain them and run them under cold water. Peel the grapefruit, detach the quarters and put them in the salad bowl with the warmed noodles. Cut the pineapple into slices and put them in the salad bowl. Add the shrimp. To prepare the sauce, peel the ginger, cut it into strips and then into thin sticks. Add the pressed garlic. Pour in the sesame and peanut oil, lemon juice and soy sauce. Mix everything well and add the ginger. Finally, pour the sauce into the salad bowl, mix again and sprinkle with chopped coriander and sesame seeds. Enjoy!

Tip: If you want, you can add some broccoli to it.

Chinese noodles, shrimp and beef

Ingredients:

• 200 g of rice noodles
• 2 small carrots
• 1/2 bell pepper
• 1 small zucchini
• 10 dehydrated fragrant mushrooms
• 1/2 onion,
• 100 g of broccoli
• 200 g of beef
• 2 cloves garlic
• fresh ginger
• 2 tbsp. tablespoon of fish sauce
• sesame seeds (optional)
• chopped fresh cilantro (optional)
• Sesame oil
• olive oil

Preparation:

To rehydrate the mushrooms, soak them in hot water for at least 30 minutes. Boil the broccoli in salted water for 3 minutes. At the end of this time, take them out and soak them in cold water with ice cubes so that they can retain their color. Drain and set aside. Next, peel the carrots and slice the onion. Cut all the vegetables (carrots, peppers, zucchini, mushrooms) into thin strips. Do the same with the beef. In a wok, sauté all the vegetables separately. Salt lightly and set aside. Sauté the garlic in a little oil and add the beef strips. Salt, if necessary. Cook the shrimp in the same way and set aside. Still in the wok, sauté the pieces of ginger before adding the cooked noodles. Season the noodles with the fish sauce and add the vegetables and sautéed shrimp. Mix everything and pour in a few drops of sesame oil. For even more flavor, you can also sprinkle the dish with sesame seeds.