Shrimp Chow Fun

Method15 steps

1. 1

   Step 1: Measure half a bag of dry rice-stick noodles and check its package directions for soaking and cooking.

   Uses ½ bag dry rice-stick noodles

2. 2

   Step 2: Cover the measured dry noodles with water and soak overnight in the refrigerator until softened, following any more specific package soaking guidance.

   Uses All half-bag noodles · Water sufficient to cover the noodles for soaking

3. 3

   Step 3: Drain the soaked noodles. Bring a fresh pot of water to a boil and have cold water ready for rinsing.

   Uses All soaked noodles · Fresh water for boiling and cold water for rinsing the noodles

4. 4

   Step 4: Cook the soaked noodles in the boiling water until just tender and still firm enough to stir-fry, checking before they become soft or break. Use ten to fifteen minutes as a guide, checking early and stopping as soon as just tender according to the package directions. Drain, rinse with cold water to stop cooking and drain thoroughly.

   Uses All noodles and the prepared cooking water

5. 5

   Step 5: Peel and devein the raw prawns (8 oz) if needed and pat dry. Measure half of a beaten egg (½) into a clean mixing bowl with all the prawns; keep raw-prawn and egg utensils away from cooked food.

   Uses 8 oz raw prawns, peeled and deveined · ½ beaten egg

6. 6

   Step 6: Add the coating pinch white pepper (1 pinch), only one teaspoon sesame oil, one tablespoon cornstarch and one tablespoon cooking oil to the raw prawns and half beaten egg.

   Uses All prepared raw prawns and egg · 1 pinch ground white pepper for the prawn coating · 1 tsp sesame oil for coating · 1 tbsp cornstarch for coating · 1 tbsp cooking oil for coating

7. 7

   Step 7: Mix until all the prawns are evenly coated. Keep chilled until the wok is ready; reserve the remaining sesame oil, cornstarch and cooking oil for their later phases.

   Uses All raw prawns with their coating

8. 8

   Step 8: Prepare one teaspoon each minced garlic (1 tsp) and fresh ginger (1 tsp), half a cup sliced onion, the washed cup of bean sprouts (1 cup) and washed half cup sliced spring onions. Keep all five prepared vegetables together for the wok.

   Uses 1 tsp minced garlic · 1 tsp minced fresh ginger · ½ cup sliced onion · 1 cup bean sprouts · ½ cup sliced spring onions

9. 9

   Step 9: Heat two tablespoons of the remaining cooking oil in the wok. Add all coated prawns and stir-fry until the coating is golden and set and the prawns are opaque and cooked through; the egg coating should reach 71 °C /160 °F.

   Uses All coated raw prawns · 2 tbsp cooking oil for frying prawns

10. 10

    Step 10: Lift the fully cooked prawns onto a clean plate. Keep the used frying oil in the wok and keep the cooked prawns separate from raw-prawn equipment.

    Uses All cooked prawns lifted out, used oil retained in wok

11. 11

    Step 11: Add the final tablespoon cooking oil to the retained oil in the wok. Stir-fry all the prepared garlic, ginger, onion, bean sprouts and spring onions until hot and the onion starts to soften.

    Uses The used oil retained in the wok · Final 1 tbsp cooking oil for vegetables · All five prepared vegetables

12. 12

    Step 12: Add all the cooked, rinsed and thoroughly drained noodles to the vegetable wok and toss gently until hot.

    Uses The complete vegetable wok · All cooked drained noodles

13. 13

    Step 13: Toss the sherry cooking wine (1 tbsp), oyster sauce (1 tbsp), sugar (½ tbsp), vinegar (½ tbsp), remaining teaspoon sesame oil, separate sauce pinch white pepper and soy sauce (1 tbsp) through the hot noodles and vegetables.

    Uses The complete noodle-and-vegetable wok · 1 tbsp sherry cooking wine · 1 tbsp oyster sauce · ½ tbsp sugar · ½ tbsp vinegar · Remaining 1 tsp sesame oil for sauce · 1 separate pinch ground white pepper for sauce · 1 tbsp soy sauce

14. 14

    Step 14: Return all the held fully cooked prawns to the sauced noodle wok and toss gently until everything is thoroughly hot.

    Uses All sauced noodles and vegetables · All held cooked prawns

15. 15

    Step 15: In a clean bowl whisk the remaining tablespoon cornstarch with the two tablespoons cold slurry water. Add this clean slurry slowly to the hot stir-fry, only as much as needed, tossing and bringing the sauce to a bubble until it coats the noodles and no raw starch remains. Discard any unused slurry and serve immediately.

    Uses The complete assembled stir-fry · Remaining 1 tbsp cornstarch for clean slurry · 2 tbsp cold water for the clean cornstarch slurry