Crazy delicious prawn stir fry made with ginger scallion oil and garlic noodles with big flavors! Perfect for weeknight dinner. A quick stir fry with egg noodles, juicy shrimp and ginger scallion oil.

This prawn stir fry has so much depth from the ginger scallion oil which is our base for the sauce and noodles. The combination of scallions, ginger and garlic with the addition of soy sauce, oyster sauce and fish sauce to coat the noodles elevates the buttery, tender egg noodles which we then mixed with shrimp and pan-fried mushrooms.

This is a quick fix dinner which requires only a handful of ingredients that can be ready in 30 minutes. If you have a Chinese wok on hand that’s great otherwise, we made this dish in a cast iron pan which brings high heat similar to a wok. This noodle dish certainly beats Chinese take out in our opinion and should definitely be added to your weekly meal rotation.

We could eat pasta and noodles every single day! Noodles are so comforting and easy to prepare. The vegetables we’ve added to this dish consist of cremini mushrooms, but feel free to use up some left over veggies in your refrigerator like red bell peppers, carrots, etc.

Lets talk Ginger Scallion Oil

The ginger scallion oil is like a delicious condiment. Momofuku uses it as their mother sauce in so many of their dishes. We like to mix this into our noodles to add flavor, you can also serve this over dumplings, meat and seafood like ahi tuna poke.

In less than 30 minutes, this fried noodle recipe comes together and is on your table. It’s way better than takeout, with its delicious and fragrant appeal from the ginger scallion oil and Asian sauce. You can of course substitute the shrimp for chicken or your choice of protein and even keep it vegetarian if you prefer. 

Enjoy!

@theCommunalFeast

Print Recipe

STIR FRY PRAWN WITH EGG NOODLES

Crazy delicious prawn stir fry made with ginger scallion oil and garlic noodles with big flavors! Perfect for weeknight dinner. A quick stir fry with egg noodles, juicy shrimp and ginger scallion oil.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Weeknight Dinners

Cuisine: Chinese

Servings: 3 -4

Author: the communal feast

Ingredients

• Ginger Scallion Oil:
• 2 ½ cups thinly sliced scallions greens and whites about 2 bunches
• ½ cup finely minced peeled fresh ginger
• ¼ cup grapeseed oil
• 1 tsp light soy sauce
• 1 tsp sherry vinegar
• Pinch of salt and pepper
• 250 grams Egg Noodles
• 200 grams raw uncooked shrimp peeled and deveined then cut in half
• 2 tbsp cooking oil
• 3 tbsp garlic minced
• 2 shallots thinly sliced
• 1 cup cremini mushrooms washed and finely chopped
• ¼ cup low sodium soy sauce
• 2 tbsp oyster sauce
• ½ tbsp sesame oil
• ½ tbsp fish sauce
• 1 tsp rice wine vinegar
• Garnish:
• Fresh cilantro

Instructions

• 1. Start by making the ginger scallion oil. Mix together all the ingredients in a bowl, taste and check for salt add more if needed, set aside.
• 2. Cook noodles asper package until almost cooked then drain and rinse under running water, drain and set aside.
• 3. Heat a wok or cast iron skillet. Add cooking oil once hot. Add shrimp and season with salt and pepper. Cook shrimp until almost cooked for about 4 minutes. Remove from the wok.
• 4. In the same wok or skillet, add minced garlic, shallots and the cremini mushrooms. Cook until the mushrooms are dark in color about 10 minutes. Be sure to stir frequently and add more cooking oil if you find the mushrooms are sticking to the pan. Remove from wok or skillet and set aside.
• 5. Add 3-4 tbsp of ginger scallion oil to the pan along with egg noodles. Keep the heat high and toss the noodles for about 2-3 minutes. Next add the soy sauce, oyster sauce, rice wine vinegar, sesame oil and fish sauce to the skillet. Keep tossing the noodles in the sauce. Noodles will start to look glossy.
• 6. Add the shrimp and mushrooms back into the skillet. Mix everything well and once the shrimp has re heated, switch off the flame.
• 7. To serve plate the noodles and garnish with fresh cilantro.
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