Here is a classic noodle stir-fry you can make quickly at home. Use fresh noodles and vegetables whenever you can. Whether you order it from your favorite Chinese takeout spot or whip it up at home, Shrimp Chow Mein is sure to satisfy your craving for a tasty and comforting dinner.
Ingredients
- ¼ cup oyster sauce
- ¼ cup soy sauce
- 1 tablespoon rice wine
- 1 tablespoon brown sugar
- 1 teaspoons chili paste
- 2 cloves garlic, chopped
- 1 teaspoon ginger
- 1½ pounds shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 12-ounce chow mein noodles
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- ½ cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 celery ribs, cut into ½-inch pieces
- 4 green onions, chopped
- 2 cups Napa cabbage, chopped
Directions
In a small bowl, combine the oyster sauce, soy sauce, rice wine, brown sugar, chili sauce, garlic, and ginger. Whisk to combine.
In a small bowl, toss together the shrimp, salt, and two tablespoons of the soy sauce mixture.
Bring a large pot of water to a boil over high heat. Cook the noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of the sesame oil and 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat. Add the shrimp and cook until pink, 1-2 minutes per side. Transfer the shrimp to a bowl.
Add the carrots, bell pepper, and celery to the same skillet or wok and cook until tender, about 3 minutes. Transfer the vegetables to the bowl with the shrimp.
Add the remaining 1 tablespoon of the sesame oil and 1 tablespoon of vegetable oil to the skillet or wok. Add the cooked noodles. Add the remaining soy sauce mixture, onion, and cabbage and toss to combine. Cook until slightly caramelized, about 5-7 minutes. Return the vegetables and shrimp to the skillet and toss until combined and warmed through.
Serve topped with onion greens.
June 9th 2009 – June 9th 2024