shrimp chow mein

Hong Kong-style Shrimp Chow Mein Noodles are a classic Chinatown favorite. Slightly crispy and chewy pan-fried noodles combine with umami flavors of shrimp, Shiitake mushrooms, fresh mung bean sprouts, and scallions––everything gets tossed into a hot wok, to get the true MVP ingredient: that wok hay flavor.

Hong Kong Style Shrimp Chow Mein Noodles

fresh, thin Hong Kong Style Egg Noodles

shrimp

Vegetable oil

salt

cornstarch

mung bean sprouts

water

sugar

soy sauce

sesame oil

oyster sauce

Shaoxing wine ((divided))

white pepper

Shiitake mushrooms ((or dried Shiitake mushrooms soaked

ginger ((finely julienned))

scallions ((finely julienned))

Bring 2 quarts of water to a boil, and cook the noodles for 1 minute. Drain, rinse in cold water, and spread the noodles out to drain further.

I recommend that you use uncooked, cleaned frozen shrimp. For this Shrimp Chow Mein recipe, I used uncooked shrimp, peeled off the shells, and left the tails on. The tails add nice flavor to the dish, but you can remove them if you prefer. I also like to butterfly the shrimp: use a sharp knife and carefully cut about two thirds of the way into the backs of each shrimp to do this. Next, toss the shrimp in 2 teaspoons of oil, 1/8 teaspoon salt, and 1 teaspoon of cornstarch. Set aside.

Rinse the mung bean sprouts in cold water. Keep them in cold water until you are ready to cook, and put them into a colander to drain just before you heat up the wok.

In a small bowl, mix the hot water and sugar until dissolved, and add the soy sauces, sesame oil, oyster sauce, 2 teaspoons Shaoxing wine, and white pepper. Set aside.

Heat your wok to medium high heat, and add 2 tablespoons of oil to coat the wok.

Spread the noodles in a thin, even layer, tilting the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. Let the noodles cook for 1 to 2 minutes, and adjust the heat as needed--lower if the noodles start to scorch or higher to lightly brown the noodles. The wok should not be smoking at this point!

Flip the noodles over, and add another tablespoon of oil around the perimeter of the wok to let the other “side” of the noodles crisp. Don’t stress if you can’t turn the noodles over in one shot, The goal here is just to get an even, light crispiness during this cooking stage. After 90 seconds, flip the noodles again and you should start to see a light browning of the noodles, with some areas where the noodles are crispier. Cook for another 2 minutes, flipping the noodles again, and transfer them to a plate.

Heat the wok to medium high, and add 1 tablespoon of oil to coat the wok. Stir-fry the mushrooms for about a minute, then push the mushrooms to the side, and turn the heat down to medium.

Add another ½ tablespoon of oil in the middle of the wok, and add the julienned ginger to the oil. Let the ginger caramelize for about 15 seconds. Next, add the shrimp and stir-fry for 15 seconds. Turn the heat up to high, and add 1 teaspoon of Shaoxing wine. Stir-fry for another 45 seconds, until the shrimp are about 80% done.

Add the noodles, and pour the soy sauce mixture over the top. Quickly stir-fry the noodles with a lifting motion until the sauce is well-incorporated--about 30-45 seconds.

Toss in the scallions and the mung bean sprouts, and stir-fry everything for another minute. The wok should be at its hottest now to help you achieve that wok hay flavor. Transfer the noodles to a serving dish (before the scallions and bean sprouts wilt--they should still be somewhat fresh and crunchy).

Serve this Hong Kong Style Shrimp Chow Mein with your favorite homemade hot chili oil or homemade Chiu Chow chili oil!

This recipe for shrimp chow mein is a quick and easy one pot meal with plenty of stir fried shrimp and vegetables tossed with noodles and a simple sauce.

Shrimp Chow Mein (One Pot Meal)

vegetable oil

green onion tops ((only the dark green part))

carrots

thinly sliced white or yellow onion

celery

green cabbage

honey

ginger

garlic

salt and pepper

Heat half of the oil in a large pan over high heat. Add the white onion and cook for 3 minutes or until onion has started to brown and soften.

Add the carrots and celery, cook for 3-4 minutes until vegetables have started to soften. Add the cabbage along with 2 tablespoon of water. Cook, stirring constantly, until cabbage is wilted and cooked through, about 2-3 minutes. Season the vegetables with salt and pepper to taste.

Remove the vegetables from the pan and plate onto a plate.

Heat up the remaining oil in the pan and add the shrimp. Season the shrimp with salt and pepper to taste. Cook for 2-3 minutes per side or until pink and opaque.

Add the vegetables back into the pan with the shrimp.

Remove the packets of yakisoba noodles from their package and run under hot water until you're able to break up the noodles, 1-2 minutes. Add the noodles to the pan with the shrimp and vegetables.

In a small bowl mix together the soy sauce, honey, ginger, garlic and sesame oil.

Pour the sauce over the noodle mixture, tossing to coat evenly. Add the green onions and cook for 1-2 minutes more.

Serve immediately.

Prawn Chow Mein or Shrimp Chow Mein is one of my favourite take out dishes, made with Shrimp/Prawns, Veg and Noodles coated in a delicious sauce. The great thing? It is ready to eat in 15 minutes. 

Prawn Chow Mein

tsp Sesame Oil

tbsp Light Soy Sauce

tbsp Oyster Sauce (or sub Hoisin

Sugar

45 ml Stock (Fish

tsp Cornflour

White Pepper (or Black)

225 g Chow Mein Noodles (or Egg Noodles)

tbsp Peanut Oil

Garlic Cloves (Sliced finely)

240 g Raw King Prawns (Cleaned)

130 ml Stock (Fish

Combine ingredients for sauce in a bowl and stir together.

Prepare the noodles according to the packet instructions and drain.

Heat oil in a large pan or wok.

Add the Garlic and stir fry for 10 seconds.

Add Prawns and stir fry for 2 minutes until coloured on both sides. 

Add the Stir fry Veggies and cook for 1 - 2 minutes till wilted.

Add the noodles, Sauce and Stock.

Stir fry for 1 minute, tossing constantly over high heat. 

Remove from heat and serve immediately.

King prawns, stir fry vegetables and egg noodles combine in this tasty prawn chow mein recipe.

Easy Prawn Chow Mein

Egg Noodle Nests

Garlic Cloves (peeled and chopped)

tbsp Fresh Ginger (peeled and finely chopped)

corn

g Beansprouts

350 g Cooked King Prawns (defrosted if frozen)

Spring Onions (sliced)

tbsp Oyster Sauce

tbsp Tomato Ketchup

Cook the noodles according to packet instructions, drain and set aside. You can do this the day before and store in the fridge.

Mix together the chow mein sauce ingredients in a small bowl.

Heat the sesame oil in a large wok and fry the garlic and ginger on a high heat for 2 minutes.

Add the vegetables and beansprouts and fry for 3-4 minutes. Keep moving the vegetables around the pan so they cook evenly.

Mix in the king prawns, cooked noodles and stir fry sauce.

Warm through, season with salt and pepper (you wont need much salt due to the soy sauce), and serve with the sliced spring onions.

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