Hong Kong Style Shrimp Chow Mein Noodles

Updated at: Mon, 09 Dec 2024 01:33:31 GMT

Step 1

Prepare and slice vegetables as directed. Separate garlic, ginger and scallion and set aside.

Step 2

Place peeled and deveined shrimp in a mixing bowl and marinate with soy sauce, white pepper, salt, and baking soda. Set aside for 15 minutes.

Step 3

Mix together 1 tbsp cornstarch + 1/2 cup water to create a cornstarch slurry. Set aside.

Step 4

For the gravy, in a bowl mix together chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, msg, sugar, and shaoxing wine.

Step 5

Bring pot of water to a boil and blanch fresh chow mein noodles for 30 seconds. Immediately drain and dry on paper towel to remove excess moisture.

Step 6

Take pan and heat 3 tbsp of neutral oil over medium high heat. Pan fry noodles until one side is crispy and takes on slight color (2-3 minutes). Flip and pan fry the other side, adding more oil if necessary and pan fry for another 2 minutes until both sides are crispy and the inside is soft.

Step 7

To a hot wok or pan, add 1 tbsp of oil and saute garlic, ginger, and scallion for 30 seconds. Add marinated shrimp and cook over high heat until 75% cooked through and remove (about 2 minutes)

Step 8

Add another tbsp of oil and sauté onion, carrot, bok choy and mushrooms for 2 minutes. Add the premixed sauce and bring to a simmer over medium high heat, then add back shrimp, garlic and scallions to the pan. Let simmer for 2 minutes.

Step 9

Re-mix the cornstarch slurry (cornstarch may have sunk to the bottom), then add it to the gravy mixture. Turn the heat to high and stir throughout until the gravy has thickened, about 1 minute

Step 10

Immediately top vegetables, shrimp, and sauce directly over pan fried noodles.

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