A Requested Recipe!
here on the blog, we make a concert campaign to keep tab key and running lists on all of the dishes you request, from the familiar to the hidden .
We ’ ve get lots of requests for tasty dishes people have eaten at hole-in-the-wall places in Asia that folks are hoping to recreate at home. The impulse for this recipe was one such request, and we ’ re pretty glad about it !
It has been a long while since we ’ ve made a pan-fried attic dish, but this recipe request came from a reviewer looking to step up his game and make the go from ordering his darling Cantonese Hong Kong chow mein dishes at a restaurant to whipping them up at home .
While we ’ ve covered other pan-fried attic dishes like Chicken Gai See Chow Mein and Honey Hoisin Pan Fried Noodles, this adaptation with runt is a fresh favorite !
Make Sure Your Wok is HOT
These Shrimp Chow Mein Noodles come together quickly once you prepare the fresh ingredients, but there ’ randomness one vital detail to keep in mind as you turn to your wok. To get it right at home, you ’ ll need a crazy hot wok to emulate that seared wok hay season everyone craves from their front-runner chinese restaurant .
Let us know if you ’ re successful in the comments !
Shrimp Chow Mein: Recipe Instructions
Bring 2 quarts of water to a boil, and cook the Hong Kong Style Egg Noodles for 1 hour .
Drain, rinse in cold water, and spread the noodles out to drain far .
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 decent season to the dish, but you can remove them if you prefer .
I besides like to butterfly the shrimp : use a abrupt 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, a apprehension of salt, and 1 teaspoon of cornstarch. Set aside .
Rinse the mung bean sprouts in cold water system. Keep them in cold water until you are quick to cook, and put them into a colander to drain good before you heat up the wok .
In a humble bowl, mix the hot body of water and sugar until dissolved, and add the soy sauce, dark soy sauce, sesame petroleum, huitre sauce, 2 teaspoons Shaoxing wine, and impertinently ground blank capsicum. Set aside .
Heat your wok to medium high estrus, and add 2 tablespoons of petroleum to coat the wok .
Spread the noodles in a slender, even layer, tilting the wok in a circular motion to distribute the anoint 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 thinly brown the noodles. The wok should not be smoking at this detail !
Flip the noodles over, and add another tablespoon of vegetable oil around the margin of the wok to let the early “ english ” of the noodles crisp. Don ’ triiodothyronine stress if you can ’ thyroxine turn the noodles over in one nip, The goal hera is merely to get an even, light brittleness during this cooking phase .
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 anoint to coat the wok. Stir-fry the Shiitake mushrooms for about a hour, then push the mushrooms to the side, and turn the heat down to medium .
Add another ½ tablespoon of anoint in the middle of the wok, and add the julienne ginger to the oil .
Let the pep caramelize for about 15 seconds. future, 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 runt are about 80 % done .
Add the cook chow mein noodles…
And pour the soy sauce mixture over the exceed .
cursorily stir-fry the noodles with a lifting motion until the sauce is well-incorporated–about 30-45 seconds .
discard in the scallions and the mung attic sprouts, and stir-fry everything for another infinitesimal. The wok should be at its hottest immediately to help you achieve that wok hay relish .
Transfer the noodles to a serving cup of tea ( before the scallions and bean sprouts wilt–they should even be reasonably fresh and crunchy ) .
Serve this Hong Kong Style Shrimp Chow Mein with your favorite homemade hot chili petroleum or homemade Chiu Chow chili petroleum !
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Hong Kong Style Shrimp Chow Mein Noodles
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.
serves:
4
Prep:
25
minutes
Cook:
20
minutes
Total:
45
minutes
Ingredients
-
▢
8 ounces fresh, sparse Hong Kong Style Egg Noodles
-
▢
12 bombastic shrimp ( 21 to 25 size, peeled, deveined, and butterflied )
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▢
vegetable anoint
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▢
1/8 teaspoon salt
-
▢
1 teaspoon cornstarch
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▢
1½ cups mung bean sprouts
-
▢
1 tablespoon hot water
-
▢
¼ teaspoon sugar
-
▢
2 teaspoons soy sauce
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▢
1 teaspoon dark soy sauce
-
▢
½ teaspoon sesame oil
-
▢
1 teaspoon
oyster sauce
-
▢
3 teaspoons Shaoxing wine ( divided )
-
▢
⅛ teaspoon white pepper
-
▢
3 fresh Shiitake mushrooms ( or dried Shiitake mushrooms soaked for 1 hour and sliced )
-
▢
2 teaspoons fresh ginger ( finely julienned )
-
▢
2 scallions ( finely julienned )
Instructions
- Bring 2 quarts of water to a churn, and cook the noodles for 1 hour. Drain, rinse in cold body of water, and spread the noodles out to drain far .
-
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 little bowl, mix the hot water and carbohydrate until dissolved, and add the soy sauces, sesame anoint, huitre 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 dilute, even layer, tilting the wok in a circular motion to distribute the anoint and crisp the bottomland layer of the noodles evenly. Let the noodles cook for 1 to 2 minutes, and adjust the hotness 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 ’ deoxythymidine monophosphate stress if you can ’ thymine turn the noodles over in one injection, The finish here is just to get an even, light brittleness during this cook stage. After 90 seconds, flip the noodles again and you should start to see a light embrown 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 petroleum to coat the wok. Stir-fry the mushrooms for about a infinitesimal, then push the mushrooms to the slope, and turn the heat down to medium .
- Add another ½ tablespoon of oil in the middle of the wok, and add the julienne ginger to the oil. Let the ginger caramelize for about 15 seconds. following, add the prawn 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 assortment over the top. quickly stir-fry the noodles with a lifting motion until the sauce is well-incorporated — about 30-45 seconds .
- pass in the scallions and the mung bean sprouts, and stir-fry everything for another minute. The wok should be at its hottest nowadays to help you achieve that wok hay season. Transfer the noodles to a serving dish ( before the scallions and bean sprouts wilt — they should still be slightly fresh and crunchy ) .
- Serve this Hong Kong Style Shrimp Chow Mein with your favored homemade hot chili petroleum or homemade Chiu Chow chili anoint !
nutrition facts
Calories:
238
kcal
(12%)
Carbohydrates:
19
g
(6%)
Protein:
8
g
(16%)
Fat:
15
g
(23%)
Saturated Fat:
9
g
(45%)
Cholesterol:
62
mg
(21%)
Sodium:
512
mg
(21%)
Potassium:
143
mg
(4%)
Fiber:
2
g
(8%)
Sugar:
3
g
(3%)
Vitamin A:
60
IU
(1%)
Vitamin C:
7
mg
(8%)
Calcium:
42
mg
(4%)
Iron:
1.2
mg
(7%)
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general road map to our readers, we are not license nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. diverse on-line calculators besides provide unlike results, depending on their sources. To obtain accurate nutritional information for a recipe, use your prefer nutriment calculator to determine nutritional information with the actual ingredients and quantities used.
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