Shrimp Chow Mein Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (19)
- 10 oz peeled and deveined shrimp equals to 20 oz raw shrimp
- 14 oz boiled egg noodles equals to 7 oz dry egg noodles
- 4 oz asparagus
- 4 oz red onion sliced
- 4 oz cabbage shredded
- 2 oz bok choy
- 2 oz red bell pepper sliced
- 2 tbsp reduced-sodium soy sauce
- 1 tsp hoisin sauce
- 1 tsp cornstarch
- 3 tbsp canola oil divided to 1 tbsp, 2 tbsp
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 1/2 tsp ground pepper
- 1/2 tsp paprika
- 1 tsp sriracha
- 1 tbsp garlic chopped
- 2 tbsp scallion sliced
- 1 tbsp sesame seeds
INSTRUCTIONS
Make the sauce: In a small bowl, whisk together 1 tsp cornstarch, 1 tsp brown sugar, 1 tbsp sesame oil, 1/2 tsp ground pepper, 1/2 tsp paprika, 2 tbsp soy sauce, 1 tsp hoisin sauce, and 1 tsp sriracha until well combined. Set aside.
Heat 1 tbsp canola oil in a large pan over medium heat. Add 4 oz asparagus and stir-fry for 2 minutes.
Add 4 oz red onion. Cook and stir occasionally for 30 seconds.
Add 4 oz cabbage, 2 oz bok choy, and 2 oz red bell pepper to the pan. Cook and stir constantly until the vegetables start to soften, about 4 - 5 minutes. Transfer to a plate.
Heat up the remaining 2 tbsp canola oil. Add 1 tbsp garlic and sauté for 30 seconds until fragrant.
Add 10 oz shrimp. Cook and gently stir the shrimp for 1 minute before adding 14 oz egg noodles to the pan. Stir the noodles until the excess water has evaporated — about 5 - 7 minutes.
Return the stir-fried vegetables to the pan. Cook for another 2 minutes.
Remove from heat and pour the prepared sauce over the noodle mixture.
Toss the noodles with the sauce until coated evenly. Sprinkle with 2 tbsp scallion and 1 tbsp sesame seeds. Serve hot.
