Crispy Hong Kong Style Shrimp Chow Mein

Name: Crispy Hong Kong Style Shrimp Chow Mein
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz fresh thin Hong Kong style egg noodles; 12 large shrimp; 4.5 tbsp vegetable oil; 1.5 cup mung bean sprouts; 3 fresh shiitake mushrooms; 2 scallions; 2 tsp fresh ginger; 1 tbsp Shaoxing wine; 2 tsp soy sauce; 1 tsp dark soy sauce; 1 tsp oyster sauce; 0.5 tsp sesame oil; 1 tsp cornstarch; 1 tbsp hot water; 0.25 tsp sugar; 0.125 tsp salt; 0.125 tsp white pepper

Master the art of authentic Cantonese pan-fried noodles with this classic recipe. Featuring a signature crispy noodle base topped with succulent butterflied shrimp and crunchy bean sprouts, this dish delivers restaurant-quality 'wok hay' flavor in under 45 minutes.

Servings4 Portions

Prep Time25 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

fresh thin Hong Kong style egg noodles
8 oz
large shrimp
12
vegetable oil
4.5 tbsp
mung bean sprouts
1.5 cup
fresh shiitake mushrooms
3
scallions
2
fresh ginger
2 tsp
Shaoxing wine
1 tbsp
soy sauce
2 tsp
dark soy sauce
1 tsp
oyster sauce
1 tsp
sesame oil
0.5 tsp
cornstarch
1 tsp
hot water
1 tbsp
sugar
0.3 tsp
salt
0.1 tsp
white pepper
0.1 tsp

Step-by-Step Instructions

Bring a large pot of water to a boil and cook the egg noodles for exactly 1 minute. Drain immediately, rinse under cold running water to stop the cooking process, and spread them out on a large tray to drain and air-dry thoroughly.

Prepare the shrimp by butterflying them: use a sharp knife to cut about two-thirds of the way into the back of each shrimp. In a small bowl, toss the shrimp with 2 teaspoons of oil, 1/8 teaspoon of salt, and 1 teaspoon of cornstarch. Set aside to marinate.

Rinse the mung bean sprouts in cold water. Keep them submerged in cold water to maintain crispness, then transfer to a colander to drain completely just before you begin stir-frying.

In a small bowl, combine hot water and sugar, stirring until the sugar is fully dissolved. Mix in the soy sauce, dark soy sauce, sesame oil, oyster sauce, 2 teaspoons of Shaoxing wine, and white pepper. Set the sauce mixture aside.