Hand-pulled Noodles Stuffed With Shrimp Paste
If you’ve ever watched someone pull long noodles by hand and thought, “There’s no way I can do that,” this recipe will totally change your mind.
These hand-pulled noodles stuffed with shrimp paste look fancy but are ridiculously easy — no dough kneading, no rolling, no special tools.
All you need are store-bought dumpling wrappers and frozen shrimp paste from your local Chinese supermarket. Instead of boiling or steaming dumplings, we stretch the wrappers into noodle-like shapes, stuff them with shrimp paste, and toss everything in a rich, savoury, chilli-soy dressing.
The best part? You don’t even need to open the shrimp paste package all the way. Just snip off a small corner and squeeze it out like toothpaste — easy, clean, and mess-free. The result is bouncy, chewy noodles with a juicy shrimp filling and a deep umami sauce that tastes way more complicated than it is.
Ingredients
Main Ingredients
- 6-8 dumpling wrappers (round, store-bought)
- 100g frozen shrimp paste (squeeze directly from package)
Sauce
- 1 tbsp dried shrimp skin
- 1 tsp white sesame seeds
- 1 tbsp chopped scallions
- ½ tsp chilli oil (adjust to taste)
- 1 tbsp light soy sauce
- 1 tsp vinegar
- ½ tsp dark soy sauce
- 1 tsp oyster sauce
- 2 tbsp hot soup water (from boiling the ‘noodles’)
Optional
- ½ tsp sesame oil
- More chilli oil or chilli flakes if you like it spicier
Instructions
1. Defrost the shrimp paste
Take the frozen shrimp paste out of the freezer and let it defrost until it’s soft enough to squeeze — about 15–20 minutes at room temperature or a few hours in the fridge.
When it’s ready, cut a small hole at one corner of the package. You’ll squeeze the paste straight out, like piping icing on a cake. No need to transfer it to another bowl — this keeps cleanup super easy.
❤️ Tip: Don’t cut the hole too big — a small opening helps you control how much shrimp paste comes out.
2. Fill and stretch the ‘noodles’
Lay one dumpling wrapper flat on a clean surface.
Holding the shrimp paste bag, squeeze two thin lines of paste directly onto the center of the wrapper — like drawing two short stripes.
Fold the wrapper in half gently so the shrimp paste is sandwiched inside, then press the edges firmly to seal them completely — make sure there are no gaps, so the shrimp paste stays inside when you stretch the noodle.
Now, hold both ends of the folded wrapper with your fingers and gently stretch it from side to side until it becomes a long noodle shape — about 2–3 times its original length.
The wrapper will thin out and the shrimp paste will spread evenly inside.
Repeat with all the wrappers until you’ve used up the shrimp paste.
❤️ Tip: Pull slowly and evenly. If it tears, don’t worry — it’ll still taste great.
3. Boil the ‘noodles’
iBring a pot of water to a full boil.
Carefully drop the stuffed wrappers in one at a time, stirring gently so they don’t stick together.
Boil for 2–3 minutes, or until they float to the surface and the shrimp paste turns pale pink and firm.
Scoop them out with a slotted spoon and place them in a bowl.
Before discarding the boiling water, scoop 2 tablespoons of hot soup water — you’ll need it for the sauce.
❤️ Tip: Avoid overcooking — the dumpling wrappers can get too soft if boiled too long.
4. Make the aromatic sauce
In a heatproof bowl, add:
- 1 tbsp dried shrimp skin
- 1 tsp white sesame seeds
- 1 tbsp chopped scallions
- ½ tsp chilli oil (adjust to taste)
- 1 tbsp light soy sauce
- 1 tsp vinegar
- ½ tsp dark soy sauce
- 1 tsp oyster sauce
- 2 tbsp hot soup water (from boiling the ‘noodles’)
Stir everything together until the sauce turns glossy and well mixed.
❤️ Tip: Taste and adjust — add more soy sauce if you want it saltier, or more chilli oil for heat.
5. Combine and serve
Add the freshly boiled noodles directly into the sauce bowl while they’re still hot.
Toss everything gently with chopsticks until the noodles are evenly coated.
Sprinkle extra scallions or sesame seeds on top for garnish.
If you like, drizzle a few drops of sesame oil for that nutty, toasty finish.
Serve immediately while warm. The noodles should be chewy with a silky shrimp filling and a rich, savoury aroma from the sauce.
Extra Tips
1. No Mess Shrimp Hack
Squeezing the paste directly from the package keeps things tidy and saves washing an extra bowl.
2. Texture Tip
These “noodles” should be soft and slightly chewy, not firm. If you like a thicker bite, undercook by 30 seconds.
3. Add Veggies
Toss in blanched bok choy, spinach, or bean sprouts for colour and freshness.
4. Storage
Best eaten fresh, but leftovers can be refrigerated for 1 day. Reheat gently with a splash of water or toss quickly in a hot pan.
This recipe is pure kitchen magic — a few dumpling wrappers, a squeeze of shrimp paste, and suddenly you’ve got restaurant-style hand-pulled noodles on your table.
The chewy noodle texture, the soft shrimp centre, and the rich, spicy sauce make every bite satisfying and full of flavour.
Simple ingredients, minimal mess, and totally impressive — perfect for lazy weekends or quick weeknight meals.
Hand-Pulled Noodles Stuffed with Shrimp Paste
Ingredients
Main ingredients
- 6-8 dumpling wrappers
- 100 g frozen shrimp paste (squeeze directly from package)
Sauce:
- 1 tbsp dried shrimp skin
- 1 tsp white sesame seeds
- 1 tbsp chopped scallions
- ½ tsp chilli oil (adjust to taste)
- 1 tbsp light soy sauce
- 1 tsp vinegar
- ½ tsp dark soy sauce
- 1 tsp oyster sauce
- 2 tbsp hot soup water (from boiling the 'noodles')
Optional:
- ½ tsp sesame oil
- More chilli oil for spice
Instructions
- Defrost the shrimp paste: Let shrimp paste soften. Cut a small hole in the package corner.
- Fill and stretch the ‘noodles’: Lay a wrapper flat, squeeze two thin lines of shrimp paste, fold in half, and seal the edges tightly. Gently pull both ends to make it longer. Repeat for all.
- Boil the ‘noodles’: Drop noodles into boiling water. Cook 2–3 mins until they float. Save 2 tbsp hot soup water.
- Make the aromatic sauce: In a bowl, mix 1 tbsp dried shrimp skin, 1 tsp sesame seeds, 1 tbsp scallions, ½ tsp chilli oil, 1 tbsp light soy sauce, ½ tsp dark soy sauce, 1 tsp vinegar, 1 tsp oyster sauce, and 2 tbsp hot soup water.
- Combine and serve: Add noodles to sauce, mix well, garnish with scallions or sesame oil, and enjoy!
