Hong Kong Style Shrimp Chow Mein Noodles
User Reviews
4.9
56 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
238 kcal
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Course
Main Course
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Cuisine
Chinese
Hong Kong Style Shrimp Chow Mein Noodles
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Hong Kong Style Shrimp Chow Mein Noodles features fresh thin egg noodles stir-fried with marinated butterflied shrimp, shiitake mushrooms, mung bean sprouts, and a blend of soy sauces and Shaoxing wine. This recipe balances tender noodles with crisp vegetables and savory seafood, delivering a harmonious stir-fry characteristic of Cantonese cuisine.
Description
This chow mein dish starts by briefly boiling fresh Hong Kong Style egg noodles just before stir-frying to retain a springy texture. Large shrimp are peeled, deveined, and butterflied to promote even cooking and enhanced surface area for seasoning. They are tossed with oil, salt, and cornstarch to add a delicate coating and texture.
The stir-fry incorporates fresh shiitake mushrooms, julienned ginger and scallions, and crisp mung bean sprouts. The sauce combines light and dark soy sauces, oyster sauce, sesame oil, Shaoxing wine, and white pepper to create a layered, savory flavor with slight sweetness and the distinctive aroma of Chinese cooking wine.
Once combined, the noodles, shrimp, and vegetables cook quickly in a hot wok for even searing and mingling of flavors. The resulting dish features tender, slightly chewy noodles with juicy shrimp and fresh crunchy vegetables. It works well as a standalone meal for seafood lovers.
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Ingredients
- 8 ounces egg noodles fresh, thin Hong Kong Style
- 12 Shrimp 21 to 25 size, peeled, deveined, and butterflied, large
- vegetable oil
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 1½ cups mung bean sprouts
- 1 tablespoon water hot
- ¼ teaspoon sugar
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon oyster sauce
- 3 teaspoons Shaoxing wine (divided)
- ⅛ teaspoon white pepper
- 3 shiitake mushrooms or dried Shiitake mushrooms soaked for 1 hour and sliced, fresh
- 2 teaspoons ginger finely julienned, fresh
- 2 scallions (finely julienned)
Instructions
- Bring 2 quarts of water to a boil, and cook the noodles for 1 minute. Drain, rinse in cold water, and spread the noodles out to drain further.
- I recommend that you use uncooked, cleaned frozen shrimp. For this Shrimp Chow Mein recipe, I used uncooked shrimp, peeled off the shells, and left the tails on. The tails add nice flavor to the dish, but you can remove them if you prefer. I also like to butterfly the shrimp: use a sharp knife and carefully cut about two thirds of the way into the backs of each shrimp to do this. Next, toss the shrimp in 2 teaspoons of oil, 1/8 teaspoon salt, and 1 teaspoon of cornstarch. Set aside.
- Rinse the mung bean sprouts in cold water. Keep them in cold water until you are ready to cook, and put them into a colander to drain just before you heat up the wok.
- In a small bowl, mix the hot water and sugar until dissolved, and add the soy sauces, sesame oil, oyster sauce, 2 teaspoons Shaoxing wine, and white pepper. Set aside.
- Heat your wok to medium high heat, and add 2 tablespoons of oil to coat the wok.
- Spread the noodles in a thin, even layer, tilting the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. Let the noodles cook for 1 to 2 minutes, and adjust the heat as needed--lower if the noodles start to scorch or higher to lightly brown the noodles. The wok should not be smoking at this point!
- Flip the noodles over, and add another tablespoon of oil around the perimeter of the wok to let the other “side” of the noodles crisp. Don’t stress if you can’t turn the noodles over in one shot, The goal here is just to get an even, light crispiness during this cooking stage. After 90 seconds, flip the noodles again and you should start to see a light browning of the noodles, with some areas where the noodles are crispier. Cook for another 2 minutes, flipping the noodles again, and transfer them to a plate.
- Heat the wok to medium high, and add 1 tablespoon of oil to coat the wok. Stir-fry the mushrooms for about a minute, then push the mushrooms to the side, and turn the heat down to medium.
- Add another ½ tablespoon of oil in the middle of the wok, and add the julienned ginger to the oil. Let the ginger caramelize for about 15 seconds. Next, add the shrimp and stir-fry for 15 seconds. Turn the heat up to high, and add 1 teaspoon of Shaoxing wine. Stir-fry for another 45 seconds, until the shrimp are about 80% done.
- Add the noodles, and pour the soy sauce mixture over the top. Quickly stir-fry the noodles with a lifting motion until the sauce is well-incorporated--about 30-45 seconds.
- Toss in the scallions and the mung bean sprouts, and stir-fry everything for another minute. The wok should be at its hottest now to help you achieve that wok hay flavor. Transfer the noodles to a serving dish (before the scallions and bean sprouts wilt--they should still be somewhat fresh and crunchy).
- Serve this Hong Kong Style Shrimp Chow Mein with your favorite homemade hot chili oil or homemade Chiu Chow chili oil!
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
62mg
(21%)
Sodium
512mg
(21%)
Potassium
143mg
(3%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
60IU
(1%)
Vitamin C
7mg
(8%)
Calcium
42mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 62mg | 21% |
| Sodium | 512mg | 21% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 42mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
56 reviews
Excellent
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