I’ve been experimenting with Canton Noodles for a long time. If I am not mistaken, this is my sixth attempt. Finally, I got it right – the right texture of the noodles and the sweet taste I was looking for. The first five did not turn out well. It’s either the noodles are so soft or the noodles are not fully cooked. Also, I did not like the sauce or I think the seasoning or the ingredients I used, I really can’t remember. Then one day, I really had this bad craving. I checked my pantry for available seasoning or sauce and I found a sweet soy sauce and oyster sauce. So, I went to the grocery to buy noodles and the veggies I need. I told myself, I will try again… I have to.
227g/8oz canton noodles (I used UFC Canton Noodles)
500g frozen cooked shrimp
1 cup carrot, julienned
2 cups cabbage, shredded
½ cup green beans
½ cup sliced red bellpepper
¾ cup oyster sauce
1 tbsp. sweet soy sauce
Salt, to taste
Onion & garlic, chopped
1) Put the noodles in a strainer and pour hot water (or in a bowl, pour hot water and when the noodles started to soften, remove the water). You don’t want your noodles to be really soft. Drain water and set aside the noodles.
2) In a wok over medium-high heat, sauté garlic and onion in oil.
3) Add shrimp and cook for two minutes.
4) Add veggies, oyster sauce, sweet soy sauce and salt. Put a lid on.
5) When veggies are cooked and the taste is fine with you, add the noodles and mix until you reached the desired texture, about a minute.
6) Remove the excess/unwanted liquid.
7) Drizzle some sesame oil, if desired. Serve.
Note: If you want your noodles to have a little liquid, don’t remove all and save some. My father wants his noodles with a little liquid in it.