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Since I don’t live close to an Asian supermarket, I was forced to make my own Chinese egg noodles which was a VERY BAD idea. It took me forever to make. I should have ran the noodles through my pasta machine versus hand cutting them and then stretching each strand piece by piece. I mean, the noodles came out tasting really good and rustic but I don’t think I’ll be doing that again, unless I have like 3 hours to kill, because yes, it took me 3 hours to make these noodles which the husband wolfed down in like ten minutes.

I highly recommend using fresh Taiwan yellow noodles if you can get your hands on them. If not, and you’re in a pinch and just craving garlicky noodles badly, you can just use spaghetti. Or if you have the time, and have a billion hours to kill, feel free to make your own Chinese egg noodles.

My mise en place.

Depending on what noodles you want to use, cook or blanch them first and set aside.

In a hot wok, start cooking the sauce first.

Add the shrimp.

Then add the noodles and serve with chopped cilantro and freshly grated parmesan cheese.

Garlic Noodles with Shrimp

Source: Lo Huynh (4 servings)

½ pound large shrimp, (16 to 20 size) peeled and deveined
9 cloves garlic, minced
2 stalks scallions, chopped
6 tablespoons sweet cream butter
1 pound fresh Taiwanese yellow noodles {blanched}, fresh Chinese thick egg noodles {recipe follows}, fresh chow mein noodles {blanched}, or spaghetti {cooked al dente}

½ teaspoon kosher salt
1 tablespoon granulated sugar or brown sugar
1 teaspoon fish sauce
1 teaspoon Maggi seasoning
1 tablespoon oyster sauce
1 teaspoon ground black pepper
1 tablespoon Chinese cooking wine

2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parmesan, grated

1. In a hot wok, add the sweet cream butter with the minced garlic.
2. Once the butter melts, add the chopped scallions. Saute for a minute.
3. Add the sauce ingredients and cook for a couple minutes.
4. Add the shrimp and saute until fully cooked when it is orange in color.
5. Add the noodles and coat with the sauce.
6. Garnish the noodles with cilantro and parmesan cheese.


If you have a billion hours to kill, make these noodles…or to shorten the time, I would recommend just running the dough through your pasta machine versus hand cutting them.

First make the dough by mixing A/P flour and salt together. Make a well and add your eggs.

Knead the dough and shape it into a ball. Wrap with plastic and let it rest for at least 30 minutes.

Roll out the dough.

At this point, you can hand cut it as I did or make your life easier and run it on your pasta machine using the spaghetti noodle size.

Dust the noodles with A/P flour so they don’t clump together.

Cook the noodles so they’re al dente. Depending upon the size of your noodles, it can take anywhere from 10 minutes to 20 minutes.

Fresh Chinese Egg Noodles:
2 ½ cups all purpose white flour
½ teaspoon kosher salt
3 each large eggs

1. Make the noodles by mixing the all purpose flour with the kosher salt in a bowl.
2. Make a well and add the eggs into the flour.
3. Mix with a fork and then start kneading for about ten minutes, or until your mixture starts turning into a dough.
4. Shape the dough into a ball.
5. Wrap the dough with plastic and let rest for 30 minutes.
6. Cut the dough in half. Flour a cutting board and roll out the dough so it’s 1/6″ thick and then cut into thin strips.
7. Coat the noodles with flour so they don’t stick together.
8. Depending how thick your noodles are, cook the noodles in boiling water for about ten to twenty minutes. Rinse with cold water and they are now ready to be cooked in your dish.