Wok-Fried Cantonese Egg Noodles with Shrimp and Snow Peas

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

Springy egg noodles wok-fried with succulent shrimp, crisp snow peas, and a savory soy-garlic sauce for a vibrant Cantonese noodle dish. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs fresh egg noodles, large shrimp, peeled and deveined, snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving

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Ingredients

8 oz fresh egg noodles
12 pieces large shrimp, peeled and deveined
1 cup snow peas
3 garlic cloves
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
3 tbsp vegetable oil
2 stalks green onions
1/4 tsp white pepper

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz fresh egg noodles and cook for 1-2 minutes until just tender. Drain and rinse under cold water to stop cooking, then drain again.
Step 2: Mince 3 garlic cloves and slice 2 green onions diagonally. Heat 3 tbsp vegetable oil in a wok over high heat until shimmering.
Step 3: Add 12 peeled and deveined shrimp and stir-fry for 2 minutes until pink and just cooked. Remove shrimp and set aside.
Step 4: Add minced garlic and 1 cup snow peas to the wok. Stir-fry for 1-2 minutes until the peas are bright green and crisp-tender.
Step 5: Add drained noodles back to the wok along with cooked shrimp, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Toss vigorously for 2 minutes until noodles are heated through and evenly coated.
Step 6: Remove from heat and sprinkle sliced green onions over the top. Serve immediately to enjoy the springy noodles and fresh vegetable crunch.