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!
Servings: 4
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
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
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
- shrimp - I used extra large U12 raw, peeled, and deveined shrimp. You can use any size shrimp, as long as it is raw, peeled, and deveined. You can also make this dish with chicken, like my Crispy Chicken Chow Mein recipe!
- MSG - I use msg in moderation as an optional flavor enhancer.
- Shaoxing wine - if you don't have Shaoxing wine, you can substitute with sherry, mirin, or chicken stock.
- chow mein noodles - I recommend the brand Golden World, which I find in the refrigerated section of my local Chinese supermarket. They are sometimes also labeled as "Steam Egg Noodle".
- mushrooms - You can use any combination of mushrooms you prefer; I used oyster, seafood, and beech mushrooms in the photos/video.
- Drain and dry the noodles after blanching to remove any excess moisture. Any excess moisture will prevent the noodles from crisping up when fried.
- When frying the noodles, keep a close eye on them to make sure they do not burn! Once blanched, the noodles will fry quickly and can burn if you're not careful. When flipping, you might need to add more oil in order to crisp up the other side of the noodles.
Nutrition
Calories: 624kcal | Carbohydrates: 96g | Protein: 46g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 186mg | Sodium: 2097mg | Potassium: 682mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8880IU | Vitamin C: 59mg | Calcium: 234mg | Iron: 6mg
