Hong Kong Style Shrimp Chow Mein (VIDEO)

Hong Kong Style Shrimp Chow Mein noodles close up

5 from 16 votes

Hong Kong Style Shrimp Chow Mein (VIDEO)

This crispy Hong Kong Chow Mein is just as good as the Chinese restaurants! Crispy pan fried noodles are smothered with shrimp and a rich, luxurious gravy and fresh vegetables!

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Ingredients

Shrimp Marinade

1 lb shrimp extra large shrimp such as U16 or U12 are best!
1 tbsp soy sauce low sodium
1/4 tsp white pepper
1/2 tsp kosher salt
1/4 tsp baking soda

Vegetables

2 cups baby bok choy
5 oz mushrooms I used oyster, seafood, and beech mushrooms
1/4 cup onion sliced
3 oz carrot cut into 1" discs
5 cloves garlic chopped
1 inch ginger sliced
2 scallions cut into 2" pieces

Sauce (Gravy)

2 cups chicken stock
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp white pepper
1/2 tsp msg optional
1 tsp sugar
1 tbsp shaoxing wine

Noodles & Oil

1 lb chow mein noodles I prefer using fresh noodles; reduce to 12 oz if using dried chow mein noodles
4 tbsp neutral oil divided

Cornstarch Slurry

1/2 cup water
1 tbsp cornstarch

US Customary - Metric

Instructions

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.
Set the prepped bok choy, mushroom, onion, carrot, garlic, ginger, and scallions aside. For the gravy, in a bowl mix together chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, msg, sugar, and shaoxing wine.
Bring pot of water to a boil over high heat and blanch fresh chow mein noodles for 30 seconds. Immediately drain and dry on paper towel to remove excess moisture.
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. Remove the noodles to a paper towel lined plate to drain.
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)
Add the onion, carrot, bok choy and mushrooms and stir fry for 2 minutes until the carrot is tender. 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 to reduce slightly.
Mix together 1 tbsp cornstarch + 1/2 cup water to create a cornstarch slurry and add it to the gravy mixture. Turn the heat to high and stir throughout until the gravy has thickened, about 1 minute.
Plate the crispy noodles on a large plate. Immediately top the noodles with the vegetables, shrimp, and sauce. Enjoy!

Video

Notes

Pre-mix the sauce: The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.

Have all of your ingredients prepped and ready to go: For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, chicken, and vegetables ready and easily accessible during the cooking process.

Blanch the noodles and pat them dry: Blanching the chow mein noodles is not to cook the noodles. This is to remove the excess starch, as store bought noodles are coated in cornstarch to keep them from sticking together. We want to avoid having that excess cornstarch in our final dish. Once you've blanched the noodles, make sure to drain and pat them dry thoroughly to remove any excess moisture. This will help the noodles crisp up when cooking. I highly recommend not skipping this step.

Frying the noodles: Keep a close eye on the noodles to make sure they do not burn! When flipping, you might need to add more oil in order to crisp up the other side of the noodles.

Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The noodles will not retain any of their crispiness, especially as they sit in the sauce. Reheat any leftovers quickly in the microwave.

Nutrition