Recipe Updated 10/17/2016
This is one of my experimental stir fry noodle dish that came out delicious.
It’s all about the sauce!
For the stir fry sauce
3 Tbsp Viet Huong fish sauce
3 Tbsp Lee Kum Kee hoisin sauce
1 Tbsp ABC medium sweet soy sauce
1 Tbsp Lee Kum Kee oyster sauce
1/2 Tbsp mirin
1/2 tsp sesame oil
1/4 tsp black pepper
1 or 2 Tbsp fried shallots
4 Tbsp water
1 to 2 dozens quail eggs1 Tbsp minced garlic
1/8 tsp salt
1/2 to 1 lb of tiger shrimp
1 bag of 12 oz Twin Marquis wide wonton noodles
8 cup / 64 oz of vegetables of your choice such as carrots, sugar snap peas, cauliflower, broccoli, and/or enoki mushrooms
I used this container to set my limit of how much vegetables I could use with this amount of noodles to fit in my 12-inch diameter pan.
When I made this stir-fry wonton noodles with this sauce mixture for the first time while I was just playing around with my sauces, I only used sugar snap peas and cauliflowers for the vegetables. It was a hit for my family.
1. Mix the ingredients for the stir fry sauce into a small bowl.
Don’t forget to add 4 Tbsp of water.
2. Shelled and butterfly the tiger shrimp. Rub the shrimp with 1/8 tsp kosher salt and 1 Tbsp minced garlic. Set aside.
3. Prep your vegetables.
Tip: Cut the carrots no longer than 1/4 inch thickness.
Prep the snap peas. Snap peas has a chewy part that my mom calls it the spine. I think there is a fancy word for it but that’s not of priority. I just know to cut the end off and strip that “spine” off and it won’t leave a chewy texture on the shell of the snap peas.
Cooking: Stir-fry on high heat
That’s my little chef’s VIP spot to watch me cook.
5. In a deep 12-inch diameter pan, sizzle the minced garlic in hot oil. Add the tiger shrimp with 1 Tbsp of the stir-fry sauce. Stir it around until it is medium rare evenly. (I cook it for about a minute on high heat.) Transfer into the bowl and set a side.
6. Add the vegetables along with 1 Tbsp of the stir fry sauce. Cook the vegetables on high for about 1 minute. Pour in the rest of the stir fry sauce and then cook for another minute.
7. Add in the wonton noodles and tiger shrimps. Cook for 30 seconds while you mix all the ingredients up. Turn off stove. Transfer pan to a cooler spot.
8. Add the fresh boiled quail eggs. Mix gently and serve.
I hope you and your little one(s) will enjoy this quick stir fry meal as much as my little foodie chef. =)