White Sauce Shrimp Noodles
Noodles made from fresh shrimp paste, stir-fried with winter bamboo shoots and celery stalks, featuring a soft, tender, and silky smooth texture.
Ingredients
cleaned fresh shrimp meat (ground into paste)
to taste
salt
4 g
egg white (added in three batches)
to taste
MSG
1 g
starch
25 g
celery stalks (cut into 4 cm long segments)
to taste
winter bamboo shoots (cut into shreds)
to taste
chicken broth (adjusted into sauce)
to taste
cooked lard
to taste
scallion segments
to taste
Instructions
1
Step 1
Grind cleaned fresh shrimp meat into a paste, add 4 g salt, add egg white in three batches, 1 g MSG, and 25 g starch, then stir until the mixture becomes thick and sticky.
2
Step 2
Place a wok over high heat, add water and bring to a boil, then remove the wok from the heat. Fill a special funnel with the shrimp paste, squeeze out strips resembling noodles, and add them to the pot while squeezing. Once cooked, remove the shrimp noodles and drain excess water.
3
Step 3
Cut celery stalks into 4 cm long segments, cut winter bamboo shoots into shreds, blanch both separately in boiling water then remove and drain. Mix starch, MSG, refined salt, and chicken broth in a bowl to make a sauce and set aside.
4
Step 4
Place the wok back over high heat, add cooked lard and heat to 40-50% of its maximum temperature. Fry the shrimp noodles briefly then remove from the wok. Return the wok to the heat, add scallion segments, winter bamboo shoots, celery stalks, and shrimp noodles, stir-fry a few times, pour in the prepared sauce, toss the wok to stir evenly, drizzle with cooked lard, then transfer to a serving dish.
