Shrimp Chow Mein (鲜虾炒面)

Method7 steps · about 30 min

1. 1

   Step 1: Mix all the peeled, deveined shrimp (8 oz) with the separate 2 tsp marinade Shaoxing wine, 2 tsp cornstarch and ⅛ tsp salt. Keep refrigerated while preparing the other ingredients.

   Uses 8 oz shrimp, peeled and deveined (about 16–20 medium shrimp) · 2 tsp Shaoxing wine for marinade · 2 tsp cornstarch for marinade · ⅛ tsp salt for marinade

2. 2

   Step 2: Briefly cook all the fresh Hong Kong pan-fried noodles in boiling water according to their package, until just al dente. Rinse with cold tap water to stop cooking, drain thoroughly and set aside. Keep the sesame oil for the sauce and all the peanut oil for its three stir-frying doses.

   Uses 8 oz (225 g) fresh Hong Kong pan-fried noodles · Water for preparing and cold-rinsing noodles

   
3. 3

   Step 3: Whisk all the ¼ cup chicken stock, separate 2 tbsp sauce Shaoxing wine, oyster sauce (2 tbsp), soy sauce (1 tbsp), sesame oil (2 tsp) and white pepper (¼ tsp) in a bowl. Reserve the complete mixed sauce.

   Uses ¼ cup chicken stock for sauce · 2 tbsp Shaoxing wine for sauce · 2 tbsp oyster sauce · 1 tbsp soy sauce · 2 tsp sesame oil for sauce · ¼ tsp white pepper for sauce

4. 4

   Step 4: Heat the first ½ tbsp peanut oil in a large skillet or wok over medium-high heat. Add all the marinated shrimp from step 1. Cook undisturbed 1–2 minutes until golden underneath, then turn and cook the other side until the flesh is pearly and opaque throughout. Transfer all the cooked shrimp to a plate, retaining the actual residual oil and juices in the pan.

   Sear shrimp — first side · 2 minUses First ½ tbsp peanut oil for shrimp · All shrimp and their marinade from step 1

   
5. 5

   Step 5: To the actual residual pan contents from step 4, add the next 1 tbsp peanut oil and all the minced ginger (1 tbsp). Stir a few times until fragrant. Add all the julienned carrot (1 medium) and bite-size baby bok choy (3 heads). Stir-fry about 1 minute, until the vegetables begin to wilt but remain crisp.

   Start wilting carrot and bok choy · 1 minUses Actual residual oil and juices, with the cooked shrimp reserved separately · Next 1 tbsp peanut oil for ginger and vegetables · 1 tbsp minced ginger · 1 medium carrot, julienned · 3 heads baby bok choy, cut into large bite-size pieces

   
6. 6

   Step 6: Add all the drained noodles from step 2 to the vegetables from step 5 and drizzle the final ½ tbsp peanut oil over the noodles. Toss with tongs, then pour in all the complete mixed sauce from step 3 and toss everything together.

   Uses All the drained prepared noodles from step 2 · All vegetables, ginger and pan contents from step 5 · Final ½ tbsp peanut oil for noodles · All the complete mixed sauce from step 3

   
7. 7

   Step 7: Add all the bean sprouts (2 cups) and green onions (2) to the sauced noodles and vegetables from step 6. Toss for 1–2 minutes, until the sprouts are heated through. Return all the cooked shrimp from step 4 and toss until the sauce is absorbed. Serve the complete dish hot as 4 main servings. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Cook bean sprouts and green onions · 2 minUses All noodles, vegetables, oil and sauce from step 6 · 2 cups bean sprouts · 2 green onions, cut into 2-inch (about 5 cm) pieces · All fully cooked shrimp reserved from step 4