Wok-Tossed Cantonese Egg Noodles with Shrimp and Snow Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden egg noodles stir-fried with succulent shrimp, crisp snow peas, and a light soy-garlic sauce for a classic Cantonese noodle dish. This chinese-inspired noodles ready in about 20 minutes pairs dried egg noodles, peeled and deveined shrimp, trimmed 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 200 g dried egg noodles and cook for 3-4 minutes until just tender but still firm. Drain and rinse under cold water to stop cooking, then set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until hot. Add 3 sliced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 250 g peeled and deveined shrimp to the wok. Stir-fry for 2-3 minutes until the shrimp turn pink and are just cooked through.
  4. Step 4: Toss in 100 g snow peas and stir-fry for 1 minute until bright green and crisp-tender.
  5. Step 5: Add the drained noodles to the wok along with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/4 cup chicken broth, and 1 tsp sesame oil. Toss everything vigorously for 2 minutes until the noodles are heated through and coated in the sauce.
  6. Step 6: Remove from heat, sprinkle with 2 chopped green onions, and serve immediately.

Frequently asked questions

How long does Wok-Tossed 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-Tossed 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 dried egg noodles from drying out.

Can I substitute ingredients in Wok-Tossed 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-Tossed 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-Tossed 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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