Stir-Fried Egg Noodles with Shrimp and Crispy Shallots

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Wok-tossed Vietnamese egg noodles with succulent shrimp and crunchy fried shallots, coated in a savory soy and oyster sauce blend. This Vietnamese-inspired noodle recipe, ready in about 30 minutes, pairs fresh egg noodles, large shrimp, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Vietnamese cuisine 480 cal/serving

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Ingredients

10 oz fresh egg noodles
12, peeled and deveined large shrimp
3 medium, thinly sliced shallots
4 tbsp vegetable oil
3, minced garlic cloves
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sugar
1/4 tsp white pepper
2 stalks, sliced green onions
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering, then add 3 thinly sliced shallots and fry for 3-4 minutes, stirring frequently until golden brown and crisp; remove shallots with a slotted spoon and drain on paper towels.
Step 2: In the same wok, add remaining 2 tbsp vegetable oil and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
Step 3: Add 12 large peeled and deveined shrimp to the wok and stir-fry for 2-3 minutes until shrimp turn pink and opaque.
Step 4: Add 10 oz fresh egg noodles to the wok, gently tossing to combine.
Step 5: Stir in 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sugar, and 1/4 tsp white pepper; toss for 2 more minutes until noodles are heated through and sauce evenly coats all ingredients.
Step 6: Fold in 2 sliced green onions and top the noodles with the reserved crispy shallots.
Step 7: Serve immediately with lime wedges to squeeze over for bright acidity.