These asian inspired shrimp bings & garlic noodles are a perfect easy weeknight dinner that comes together in less than 30 minutes.
Kind of like a creative spin and homey take on a shrimp stir fry with noodles, this dish resembles everything I love about homemade chinese food. The savory garlic noodles with zucchini are an ultimate comfort food, but it’s light enough that you can eat an entire whole bowl without feeling heavy and bloated afterward.
The shrimp bing is a protein my dad shared with me earlier this year. He and my family loved them so much, and even though I’m not always the biggest fan of shrimp, I can now attest to their deliciousness 🙂
Private Chef Tips – for the garlic noodles:
- Cook the Chinese wheat noodles until just cooked or al dente, about 1-2 minutes (or according to package directions if not using fresh noodles). The noodles will finish cooking when tossed with the butter and soy sauce.
- Rinse the Chinese wheat noodles after cooking them. This is different from cooking traditional Italian pasta, and it’s a critical step to RINSE the noodles. Another difference from cooking Italian pasta is that you do NOT need to add salt to the pasta water. The soy sauce will bring plenty of flavor and salt.
- You can easily omit the thinly sliced zucchini if you prefer. If you do choose to include the zucchini, note that the zucchini does not need to be fully cooked before you add the butter, noodles, and garlic. The zucchini cooks very quickly, and will finish cooking by the time the noodles are tossed with the sauce.
Tips for the Shrimp Bing:
- Try not to overcook the shrimp – shrimp cooks very quickly, and overcooked shrimp becomes pretty tough. Also, to maintain a brown edge on the shrimp bing, be sure to add a bit more oil before adding more bing to the pan.
- Save the noodle water (pasta water) to add a bit more creaminess to the garlic noodles. The starchy water here will help pull the whole dish together.
FAQ – Shrimp Bing & Garlic Noodles
Q: Can I substitute other protein for shrimp?
A: This specific recipe would be best for shrimp, or other seafoods like salmon or scallops. If you’re looking to use other ground meats, I would recommend using my recipe for Chicken bing here. This would also pair great with the garlic noodles.
Q: What is a “bing”, and what are shrimp bings?
A: “Bing” is a Chinese word for a flour based pancake formed into a disk-like shape. Think “scallion pancake” is also known as “scallion bing”. Although these shrimp bings aren’t made with wheat flour, my parents would frequently make flattened disk-like chicken, pork, or shrimp “bings”. So in this case, shrimp bing is a flattened pancake made mainly of shrimp, corn, egg, spices, and a touch of cornstarch
Q: What kind of noodles do you recommend for this dish?
A: Chinese wheat noodles work best for garlic noodles. If you can, the fresh wheat noodles at 99 Ranch are my tried and true favorites. The An-Tai brand is my favorite. If you cannot get this brand, you can use a thicker type of wheat or egg noodle. Look for Chinese Lo Mein or Chow Mein noodles.
Q: How long does this shrimp noodle dish last as leftovers?
A: I’ve eaten this for 3 days after making it, and it’s still good! The noodles will lose it’s great bouncy texture after the first day, but it will still be pretty good for the next few days.
Q: What can I substitute if I’m allergic to shellfish?
A: Instead of shrimp, you could also use small cubes of salmon or even ground chicken.
More Noodle dishes:
Peanut Sambal Soba Noodles (Buckwheat noodles)
Sesame Noodles with Chicken and Zucchini
Sesame Noodles with Asparagus and Mushrooms
Somen Noodles with Japanese Salmon
Korean Meatballs with Garlic Veggie Yakisoba Noodles
Step by Step Instructions:
1. Finely chop the carrot, green onion, and garlic. Set aside the minced garlic, and add the carrots and green onion to a medium sized mixing bowl.
2. Roughly chop the shrimp – you can have anywhere from 1/4” – 1/2” pieces. You can pulse in a food processor, but try not to run this long enough so that the shrimp turns into a paste.
3. Add the shrimp, corn, peas, egg, cornstarch, rice wine vinegar, kosher salt, and black pepper to the mixing bowl. Give everything a mix until combined.
4. Heat a cast iron pan or large pan on medium high heat. Add a tablespoon of neutral oil, then make the bings by adding 1/4 cup of the shrimp bing batter directly to the pan. Space out each bing with at least 1/2” between each bing.
5. Cook for 2 minutes, then flip and cook for another 2-3 minutes. You may need to reduce the heat to medium depending on your stove.
6. Remove the bings from the pan once they’re cooked, and repeat with the rest of the batter.
For the Garlic noodles with Zucchini
- Bring a large pot of water up to a boil. Boil the chinese wheat noodles according to package instructions, about 1-2 minutes. One important note is that you do NOT need to salt the water.
- Reserve ½ cup of the noodle / pasta water. Once the noodles are finished cooking, drain and rinse with cold water for 1 minute, or until the noodles are cool. Set aside.
- While you’re waiting for the water to boil, prepare the vegetables and aromatics. Mince the garlic and slice the zucchini. I have a video here that helps show how I like to cut zucchini. First trim off the ends of the zucchini. Cut the zucchini into thirds, and then slice 1/3” planks. I like to turn the piece around to get the final cut. Then, lay the planks flat, then slice into thin pieces. These don’t all have to be perfect, but it’s good to have a similar size so they cook in the same amount of time.
4. In the same pan you cooked the noodles, heat this on medium high heat. Add 1 tablespoon of neutral oil and add all the sliced zucchini. Stir around and cook for 2 minutes. Push the zucchini to the side of the pan (it will not be finished cooking yet, but it will continue to cook as you add the noodles). Add the 2 tablespoons of butter and let this melt and begin to brown. Add the noodles to the butter and the minced garlic. Mix everything together using tongs, then add the ¼ cup of soy sauce and ¼ cup of pasta water. Continue vigorously mixing everything together until combined, then serve!
VIDEO TUTORIAL: Shrimp Bing and Garlic Noodles
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Shrimp Bing & Garlic Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These asian inspired shrimp bings & garlic noodles are a perfect easy weeknight dinner that comes together in less than 30 minutes.
Ingredients
For the Shrimp Bings:
- 1 lb shrimp
- 1/2 cup frozen corn
- 1/2 medium carrot
- 2 stalks green onion
- 1 egg
- 1/4 cup cornstarch
- 1 tablespoon neutral oil
- 1 tablespoon rice wine vinegar
- 1.5 teaspoons kosher salt
- black pepper
For the Garlic Noodles:
- 16 ounces of Chinese wheat noodles
- 2 tablespoons of butter
- 2 cloves garlic, minced
- 1/4 soy sauce
- 1/4 cup noodle water
- 2 zucchini, thinly sliced into 2” long sticks
- neutral oil
Instructions
For the Shrimp Bings:
- Finely chop the carrot, green onion, and garlic. Set aside the minced garlic, and add the carrots and green onion to a medium sized mixing bowl.
- Roughly chop the shrimp – you can have anywhere from 1/4” – 1/2” pieces. You can pulse in a food processor, but try not to have this turn into a paste.
- Add the shrimp, corn, peas, egg, cornstarch, rice wine vinegar, kosher salt, and black pepper to the mixing bowl. Give everything a mix until combined.
- Heat a cast iron pan or large pan on medium high heat. Add a tablespoon of neutral oil. then make the bings by adding 1/4 cup of the shrimp bing batter directly to the pan. Space out each bing with at least 1/2” between each bing.
- Cook for 2 minutes, then flip and cook for another 2-3 minutes. You may need to reduce the heat to medium depending on your stove.
- Remove the bings from the pan once they’re cooked, and repeat with the rest of the batter.
For the Garlic noodles with Zucchini
- Bring a large pot of water up to a boil. Boil the chinese wheat noodles according to package instructions, about 1-2 minutes. One important note is that you do NOT need to salt the water.
- Reserve ½ cup of the noodle / pasta water. Once the noodles are finished cooking, drain and rinse with cold water for 1 minute, or until the noodles are cool. Set aside.
- While you’re waiting for the water to boil, prepare the vegetables and aromatics. Mince the garlic and slice the zucchini. First trim off the ends of the zucchini. Cut the zucchini into thirds, and then slice 1/3” planks. I like to turn the piece around to get the final cut. Then, lay the planks flat, then slice into thin pieces. These don’t all have to be perfect, but it’s good to have a similar size so they cook in the same amount of time.
- In the same pan you cooked the noodles, heat this on medium high heat. Add 1 tablespoon of neutral oil and add all the sliced zucchini. Stir around and cook for 2 minutes. Push the zucchini to the side of the pan (it will not be finished cooking yet, but it will continue to cook as you add the noodles). Add the 2 tablespoons of butter and let this melt and begin to brown. Add the noodles to the butter and the minced garlic. Mix everything together using tongs, then add the ¼ cup of soy sauce and ¼ cup of pasta water. Continue vigorously mixing everything together until combined, then serve!
Equipment
Notes
For storage, you can store both the leftover shrimp bings and garlic noodles in a tupperware container (combined is ok). They will last for 3-4 days in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Easy gourmet
- Method: Stove-top
- Cuisine: Asian
If you liked this Shrimp Bing & Garlic Noodles:
Ingredient Cost Breakdown:
Shared pantry items:
- Soy sauce, egg, kosher salt, cornstarch, neutral oil – $1
For the Shrimp Bing
- 1 lb shrimp – $9.99
- 1 carrot – $.20
- 2 scallions – $.15
- 1/2 cup frozen corn – $.50
For the Garlic Noodles with Zucchini
- 1 lb chinese wheat noodles – $2.49
- 2 tablespoons of butter – $.40
- 2 zucchini – $1.50
- Garlic – $.10
Total – $16.33
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