Shrimp Chow Mein (鲜虾炒面)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 oz (16 to 20 medium size) shrimp (, peeled and deveined)
- 2 teaspoons Shaoxing wine ((or dry sherry))
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup chicken stock
- 2 tablespoons Shaoxing wine ((or dry sherry))
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon white pepper ((or black pepper))
- 2 tablespoons peanut oil ((or vegetable oil))
- 1 tablespoon minced ginger
- 8 oz (225 g) fresh Hong Kong Pan Fried Noodles ((or 6 oz / 170 g dried chow mein noodles))
- 1 medium carrot (, julienned (4 oz / 100 g))
- 3 heads baby bok choy (, sliced into large bite-size pieces (7 oz / 200 g))
- 2 cups (4 oz / 100 g) bean sprouts
- 2 green onions (, sliced into 2” (5 cm) pieces)
Method
- Marinate the shrimp: Combine the shrimp, Shaoxing wine, cornstarch and salt in a medium bowl. Mix well until fully combined. Let marinate while preparing the other ingredients.
- Prepare the noodles: Boil the noodles according to package instructions until al dente. Rinse with tap water to stop cooking, drain thoroughly and set aside.
- Mix the sauce: Whisk all the ingredients for the sauce in a bowl.
- Cook the stir fry: Heat 1/2 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Add the shrimp. Cook undisturbed until the bottom turns golden brown, 1 to 2 minutes. Turn to cook the other side, until the shrimp curl up and the color changes throughout. Transfer all the shrimp to a plate and set aside.
- Add 1 tablespoon of oil and the ginger. Stir a few times to release the fragrance. Add the carrot and bok choy. Cook and stir for 1 minute or so, until the veggies just start to wilt but are still crisp.
- Add the noodles and drizzle the remaining 1/2 tablespoon oil over the noodles. Toss a few times with a pair of tongs. Pour the sauce over them. Toss to mix everything together.
- Add the bean sprouts and the green onion. Toss for another 1 to 2 minutes. Add back the cooked shrimp. Toss well until the sauce is absorbed. Transfer everything to serving plates and serve hot as a main dish.