Wok-Fried Cantonese Egg Noodles with Shrimp and Snow Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 12 peeled and deveined shrimp and stir-fry for 2 minutes until pink and just cooked. Remove shrimp and set aside.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and sprinkle sliced green onions over the top. Serve immediately to enjoy the springy noodles and fresh vegetable crunch.

Equipment for this recipe

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Frequently asked questions

How long does Wok-Fried Cantonese Egg Noodles with Shrimp and Snow Peas take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wok-Fried Cantonese Egg Noodles with Shrimp and Snow Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh egg noodles from drying out.

Can I substitute ingredients in Wok-Fried Cantonese Egg Noodles with Shrimp and Snow Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wok-Fried Cantonese Egg Noodles with Shrimp and Snow Peas for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wok-Fried Cantonese Egg Noodles with Shrimp and Snow Peas?

Chinese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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