Cake noodle is a Chinese dish featuring egg noodles, shrimp, stir-fried vegetables, and a flavorful homemade sauce. It’s a classic recipe that’s very popular in Hawai’i and is a hearty — and easy — dinner option!
Cake noodle is a Hawai’i’s take on Chinese gau gee mein. Chinese food has become a staple here in Hawai’i, and I often recreate my favorite restaurant-quality meals. I’ve already shared dishes like Chinese BBQ pork, this 25-minute beef tomato recipe, and Chinese crispy noodles. This recipe features noodles and shrimp, plus tons of stir-fried veggies and a sweet and savory homemade sauce.
Legend has it that cake noodle was first seen in Hawai’i at the On On Restaurant in Honolulu, and now you can find the dish in many other places. It’s hearty, filling, and a comfort food that I find myself craving often. You’ll need quite a few ingredients to make it, but it’s simple and shouldn’t take more than an hour to whip up!
Cake Noodle Key Ingredients
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
- Egg Noodles. The base of this recipe is egg noodles! You can use your preferred brand.
- Shrimp. For some added protein. You can also use chicken, beef, or pork. You can keep it vegetarian and use tofu as well.
- Bok Choy. One of the many vegetables in this dish, I love bok choy for its simplicity and flavor. It’s similar to cabbage and celery in taste. I prefer baby bok choy, but if you can’t find that, use the full size variety.
- Mushrooms. Another important veggie that boasts an earthy and slightly umami flavor! You’ll also use zucchini, carrots, and onion.
- Oyster Sauce. A key ingredient for your homemade sauce, oyster sauce is made with oyster juices, salt, and sugar. It’s salty and sweet!
- Shoyu. One of my favorites. Shoyu is Japanese soy sauce. It has a salty and umami flavor that compliments the other ingredients nicely. You can find this in the Asian aisle at most grocery stores.
How to make perfect Cake Noodle
Start with the noodles. Add the oil to a large pan over medium-high heat. Once it’s hot, add the egg noodles. Spread them into an even layer, then cook until they are browned. Flip the noodles (try to keep their shape!) and repeat the cooking process on the other side. Remove them from the pan once cooked and set them aside.
Stir fry the shrimp. Place another pan over medium-high heat and add some butter. When it has melted, add the shrimp and garlic sauce and toss to combine. Cook the shrimp for about 2-3 minutes on each side. Remove the shrimp from the pan and set it aside.
Add the vegetables. Pour in a bit more oil in the pan, as well as the mushrooms, boy choy, zucchini, carrots, and onions. Stir fry until just softened — don’t overcook your veg!
Make the sauce. Prepare the sauce while your veggies are cooking. Place a saucepan over medium-high heat, then pour in the chicken stock, oyster sauce, shoyu, sugar, sesame oil, salt, and pepper. Whisk until well combined. Mix the cornstarch with water and add it to your sauce to thicken it.
Assemble your cake noodle. Place the pan with the vegetables back on medium heat, then add the shrimp and sauce to the mix. Toss until well combined and then serve over your crispy egg noodles. Enjoy!
Tips
- Prep your ingredients. When you devein and peel the shrimp and chop up all of your vegetables before you get started, this recipe will be even easier!
- Stir fry at high heat. For the best results, stir-fry your veggies and shrimp on medium-high. It will ensure that you hold on to all of those yummy natural juices.
- Mix up the veggies. This is a great “use everything in the fridge” recipe! Use my list of vegetables as inspiration, but feel free to replace or add any others that you may like — or have at home.
- Adjust the seasoning according to your taste. As the recipe can vary with different regions and families, always adjust the seasoning according to your taste. You can add more soy sauce, oyster sauce, or even some sesame oil to suit your preference.
Frequently asked Questions
Many people believe cake noodle was created in Hawai’i. The Hawaiian cake noodle recipe is inspired by a Chinese dish called gau gee mein.
Chinese egg noodles are made with flour, eggs, salt and water.
If you’re looking to liven up some plain noodles, this recipe is a great choice! Opt to add some protein (I use shrimp) and some veggies (follow this recipe as indicated or use what you have on hand), then create the sauce on the recipe card below. It may involve a few different steps, but it is very easy!
Other Chinese Dishes You’ll Love
- Air Fryer Crispy Pork Belly
- Instant Pot Sweet and Sour Spare Ribs
- Honey Walnut Shrimp Recipe
- Beef and Broccoli Recipe
Cake Noodle Recipe
Ingredients
For the cake noodle
- 2 tablespoons vegetable oil
- 1 pound egg noodles cooked to package directions
For the stir fry
- 1 tablespoon unsalted butter
- 1/2 pound shrimp peeled and deveined
- 1 teaspoon garlic salt
- 1 tablespoon oil
- 1/2 baby bok choy roughly chopped
- 1/2 cup mushrooms sliced
- 1/2 cup zucchini sliced
- 1/4 cup carrots sliced
- 1/4 cup onions sliced
For the sauce
- 1 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 2 tablespoons shoyu
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- salt and pepper
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- For the noodles: Add oil to a large pan set over medium high heat. Once the oil has heated up, add the noodles. Spread the noodles into an even layer and cook until browned. Flip the noodles, while trying to keep it in its shape, and repeat the cooking process on the other side. Remove from the pan and set aside.
- For the stir fry: Add butter to another pan set over medium high heat. When butter has melted add shrimp and garlic salt. Toss to combine. Cook until shrimp is no longer translucent and pink or about 2-3 minutes on each side. Remove from the pan and set aside.
- Add oil to the pan along with mushrooms, bok choy, zucchini, carrots, and onions. Stir fry until just softened. Be sure not to over cook veggies.
- For the sauce: While veggies are cooking, begin the sauce. To a pot over medium high heat add chicken stock, oyster sauce, shoyu, sugar, sesame oil, salt, and pepper. Whisk until well combined.
- Mix cornstarch and water then add to sauce to thicken.
- Place veggies back on the heat. Add shrimp to the pan along with the sauce. Toss until well combined.
- Serve stir fry over crispy noodles and ENJOY!
Notes
Tips
- Prep your ingredients. When you devein and peel the shrimp and chop up all of your vegetables before you get started, this recipe will be even easier!
- Stir fry at high heat. For the best results, stir-fry your veggies and shrimp on medium-high. It will ensure that you hold on to all of those yummy natural juices.
- Mix up the veggies. This is a great “use everything in the fridge” recipe! Use my list of vegetables as inspiration, but feel free to replace or add any others that you may like — or have at home.
- Adjust the seasoning according to your taste. As the recipe can vary with different regions and families, always adjust the seasoning according to your taste. You can add more soy sauce, oyster sauce, or even some sesame oil to suit your preference.
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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We really loved the crispiness of the noodles in this recipe, so we will certainly be making it again. Delish!
So great to hear. Thank you.
The recipe looks so delicious. I love having shrimp, noodles and veggies together. A wholesome meal!
I agree. A great variety of flavors. Thank you.
My boyfriend and I have been having fun trying recipes from different cuisines. I stumbled upon your cake noodle recipe and was pleasantly shocked at how easy it was to make. We both loved it, especially the bok choy in it!
So awesome. Thank you!
I was a little skeptical I might be able to pull this off and have it look as nice as yours but it turned out beautiful and was absolutely delicious! What a wonderful meal!
So easy right? Glad you enjoyed it. Thank you.
This was my first cake noodle! I’m sad to say. But it won’t be the last! This was delicious, and I’ll be making it again soon. I love all the different flavors and won’t change a thing next time.
Yay! SO happy to hear. Thank you for sharing.
Mahalo Relle! Born on Oahu, raised in Maui, live in Washington State. Cake Noodle was my fav when I lived in the vicinity of Waikiki. Use to visit this place off of Kapahulu. Best Hawaiian food and chinese food restaurants, hope they are still there, probably not. Not too far from Rainbow Drive Inn. Thank you for your recipes and bringing me back home tastefully and mentally.
Aloha Roberta. Great to hear. Thank you for sharing. Hope you find some yummy recipes to enjoy.