30-Min Hong Kong Crispy Chow Mein w/ Shrimp
30-Min Hong Kong Crispy Chow Mein w/ Shrimp
Ingredients
For the Shrimp
- 1/2 pound shrimp, peeled and deveined
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon Shaoxing wine
For the Noodles
- 8 ounces Hong Kong noodles
- 1 tablespoon peanut oil
For the Sauce
- 1/4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 teaspoon dark soy sauce, for color
- 1 teaspoon cornstarch
- 1 tablespoon water, for cornstarch slurry
For the Stir-fry
- 1 tablespoon peanut oil
- 1 tablespoon minced garlic
- 2 ounces sliced mushrooms
- 2 ounces snow peas
Instructions
- 1
In a bowl, combine the peeled and deveined shrimp with 1 teaspoon cornstarch, 1/4 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon Shaoxing wine. Mix thoroughly to ensure the shrimp are evenly coated.
⏱️ 3 min
- 2
Bring a pot of water to a boil. Add the 8 ounces of Hong Kong noodles to the boiling water and cook for 2 minutes. Drain the noodles well.
⏱️ 5 min
- 3
Toss the drained noodles with 1 tablespoon of peanut oil to prevent them from sticking together. Heat a pan over medium-high heat. Spread the noodles evenly in a single layer across the pan. Pan fry the noodles until they are golden and crispy, which typically takes 5-7 minutes per side. Flip the noodles to ensure both sides are cooked to a crisp.
⏱️ 14 min
- 4
In a small bowl, combine 1/4 cup chicken broth, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sugar, and 1/2 teaspoon dark soy sauce. In a separate small container, mix 1 teaspoon cornstarch with 1 tablespoon water to create a cornstarch slurry. Add this slurry to the sauce mixture. Stir all sauce ingredients together until well combined and smooth.
⏱️ 3 min
- 5
Heat 1 tablespoon of peanut oil in a wok or large pan over high heat. Add 1 tablespoon of minced garlic and stir-fry until fragrant. Add 2 ounces of sliced mushrooms and stir-fry for a few minutes until they begin to soften. Add 2 ounces of snow peas and continue to stir-fry until they are tender-crisp. Add the marinated shrimp to the wok and stir-fry until the shrimp turn pink and are fully cooked.
⏱️ 7 min
- 6
Pour the prepared sauce into the wok with the cooked vegetables and shrimp. Stir constantly until the sauce thickens and evenly coats all the ingredients. Transfer the saucy shrimp and vegetable mixture over the crispy noodles. Garnish as desired (e.g., with green onions). Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
30-Min Hong Kong Crispy Chow Mein w/ Shrimp
For the Shrimp
- 1/2 pound shrimp, peeled and deveined
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon Shaoxing wine
For the Noodles
- 8 ounces Hong Kong noodles
- 1 tablespoon peanut oil
For the Sauce
- 1/4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 teaspoon dark soy sauce, for color
- 1 teaspoon cornstarch
- 1 tablespoon water, for cornstarch slurry
For the Stir-fry
- 1 tablespoon peanut oil
- 1 tablespoon minced garlic
- 2 ounces sliced mushrooms
- 2 ounces snow peas
Instructions
- 1
In a bowl, combine the peeled and deveined shrimp with 1 teaspoon cornstarch, 1/4 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon Shaoxing wine. Mix thoroughly to ensure the shrimp are evenly coated.
⏱️ 3 min - 2
Bring a pot of water to a boil. Add the 8 ounces of Hong Kong noodles to the boiling water and cook for 2 minutes. Drain the noodles well.
⏱️ 5 min - 3
Toss the drained noodles with 1 tablespoon of peanut oil to prevent them from sticking together. Heat a pan over medium-high heat. Spread the noodles evenly in a single layer across the pan. Pan fry the noodles until they are golden and crispy, which typically takes 5-7 minutes per side. Flip the noodles to ensure both sides are cooked to a crisp.
⏱️ 14 min - 4
In a small bowl, combine 1/4 cup chicken broth, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sugar, and 1/2 teaspoon dark soy sauce. In a separate small container, mix 1 teaspoon cornstarch with 1 tablespoon water to create a cornstarch slurry. Add this slurry to the sauce mixture. Stir all sauce ingredients together until well combined and smooth.
⏱️ 3 min - 5
Heat 1 tablespoon of peanut oil in a wok or large pan over high heat. Add 1 tablespoon of minced garlic and stir-fry until fragrant. Add 2 ounces of sliced mushrooms and stir-fry for a few minutes until they begin to soften. Add 2 ounces of snow peas and continue to stir-fry until they are tender-crisp. Add the marinated shrimp to the wok and stir-fry until the shrimp turn pink and are fully cooked.
⏱️ 7 min - 6
Pour the prepared sauce into the wok with the cooked vegetables and shrimp. Stir constantly until the sauce thickens and evenly coats all the ingredients. Transfer the saucy shrimp and vegetable mixture over the crispy noodles. Garnish as desired (e.g., with green onions). Serve immediately.
⏱️ 3 min