Hong Kong Style Shrimp Chow Mein Noodles

Method16 steps · about 45 min

1. 1

   Step 1: Prepare the three mushrooms before heating the wok. For the fresh primary route, trim and slice all three. For the dried alternative, cover the three dried mushrooms with soaking water and soak for about 1 hour until rehydrated, then drain and slice. Use one mushroom route only.

   Soak dried shiitake, if using · 60 minUses 3 shiitake mushrooms: use fresh, or the dried alternative described below · Water to cover the dried shiitake, only for the dried-mushroom alternative

2. 2

   Step 2: Bring the 2 quarts noodle-cooking water to a boil. Add the 8 oz fresh thin egg noodles and boil for about 1 minute, checking that they are loosened and tender enough for pan-frying. Start the guide once boiling resumes. Drain, rinse in cold preparation water, then spread the noodles out to drain thoroughly.

   Boil the fresh noodles · 1 minUses 2 quarts water for boiling the noodles · 8 oz fresh, thin Hong Kong-style egg noodles · Cold water as needed for rinsing the noodles and washing/holding the sprouts

   
3. 3

   Step 3: Peel and devein the twelve raw shrimp, leaving or removing the tails as preferred. Butterfly each by cutting about two-thirds of the way into its back without cutting through. Toss with 2 tsp of the divided vegetable oil (2 tsp), the ⅛ tsp salt and the 1 tsp cornstarch. Cover and refrigerate while preparing the other ingredients.

   Uses 12 raw large shrimp, peeled, deveined and butterflied, 21–25 size · 2 tsp vegetable oil for coating the shrimp · ⅛ tsp salt · 1 tsp cornstarch

4. 4

   Step 4: Rinse the mung bean sprouts (1½ cups) in cold preparation water and keep them in cold water until ready to cook. Drain them in a colander just before heating the wok. Have the ginger and scallions finely julienned as listed.

   Uses 1½ cups mung bean sprouts · Cold water as needed for rinsing the noodles and washing/holding the sprouts

5. 5

   Step 5: Dissolve the ¼ tsp sugar in the 1 tbsp hot sauce water. Stir in both soy sauces (2 tsp), sesame oil (½ tsp), oyster sauce (1 tsp), 2 tsp of the divided Shaoxing wine (2 tsp) and the white pepper (⅛ tsp). Keep the remaining 1 tsp wine for the shrimp.

   Uses 1 tbsp hot water for the sauce · ¼ tsp sugar · 2 tsp soy sauce · 1 tsp dark soy sauce · ½ tsp sesame oil · 1 tsp oyster sauce · 2 tsp Shaoxing wine for the sauce · ⅛ tsp ground white pepper

6. 6

   Step 6: Have the prepared shrimp, drained sprouts, sliced mushrooms, aromatics and sauce close at hand. Heat the wok over medium-high heat and add 2 tbsp of the divided vegetable oil (2 tbsp) to coat it.

   Uses 2 tbsp vegetable oil for the first noodle side

7. 7

   Step 7: Spread the drained noodles in a thin, even layer in the oiled wok. Tilt the wok to distribute the oil and fry for about 1–2 minutes, checking from 1 minute, until the bottom is lightly crisp. Adjust the heat to prevent scorching; the wok should not be smoking during this noodle-crisping stage.

   Crisp the first noodle side · 1 minUses Wok coated with the first noodle-frying oil portion · Boiled, rinsed and well-drained fresh noodles

8. 8

   Step 8: Flip the noodles, in sections if needed, and add the next 1 tbsp vegetable oil around the edge of the wok. Fry the second side for about 90 seconds until it begins to brown lightly.

   Crisp the second noodle side · 2 minUses Noodles after the first crisped side · 1 tbsp vegetable oil for the second noodle side

9. 9

   Step 9: Flip the noodles again and cook for about 2 more minutes, turning them as needed for even light crispness. Lift the crisped noodles onto a plate and set aside.

   Finish crisping the noodles · 2 minUses Noodles after the second crisped side

10. 10

    Step 10: Return the wok to medium-high heat and add 1 tbsp of the divided vegetable oil (1 tbsp). Stir-fry the sliced mushrooms for about 1 minute, then push them to the side and reduce the heat to medium.

    Stir-fry the mushrooms · 1 minUses All three prepared sliced mushrooms from the chosen route · 1 tbsp vegetable oil for the mushrooms

    
11. 11

    Step 11: Add the final ½ tbsp vegetable oil to the centre of the wok and add all the julienned ginger (2 tsp). Cook for about 15 seconds until the ginger begins to caramelize.

    Fry the ginger · 1 minUses Mushrooms pushed to the side of the wok · Final ½ tbsp vegetable oil for the ginger · 2 tsp fresh ginger, finely julienned

    
12. 12

    Step 12: Add all the coated shrimp to the ginger and mushrooms and stir-fry for about 15 seconds.

    Begin stir-frying the shrimp · 1 minUses Ginger and mushrooms in the wok · All coated raw shrimp

    
13. 13

    Step 13: Raise the heat to high and add the remaining 1 tsp Shaoxing wine. Stir-fry for about 45 seconds, until the shrimp are mostly cooked but not yet finished; they will finish with the noodles and vegetables.

    Stir-fry shrimp with wine · 1 minUses Shrimp, ginger and mushrooms after the first brief shrimp fry · Remaining 1 tsp Shaoxing wine for the shrimp

14. 14

    Step 14: Return the crisped noodles to the wok and pour in all the mixed sauce. Stir-fry with a lifting motion for about 30–45 seconds until the sauce coats the noodles evenly.

    Toss noodles with the sauce · 1 minUses Mostly cooked shrimp with ginger and mushrooms · Crisped noodles lifted from the wok · Complete mixed noodle sauce

15. 15

    Step 15: Add the julienned scallions (2) and drained mung bean sprouts. Stir-fry over high heat for about 1 minute, continuing as needed until the sprouts are thoroughly cooked and hot through and the shrimp are pearly, opaque and cooked throughout. Keep the vegetables crisp where possible, then lift the finished noodles, shrimp and vegetables onto a serving dish.

    Finish the shrimp and sprouts · 1 minUses Sauced noodles with shrimp, mushrooms and ginger · 2 scallions, finely julienned · Drained mung bean sprouts

16. 16

    Step 16: Serve the hot chow mein immediately, with a little ready chili oil alongside if desired.

    Uses Completed shrimp chow mein lifted onto the serving dish · Ready hot chili oil or Chiu Chow chili oil as desired for serving, optional