ChefBookDinner · Chinese
Shrimp Chow Fun
A classic Cantonese-style stir-fried noodle dish featuring wide rice stick noodles, succulent prawns, and crisp bean sprouts in a savory sauce.
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- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Method
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Soak the rice noodles overnight until they are soft.
Boil the noodles for 10-15 minutes and then rinse with cold water to stop the cooking process of the noodles.
In a bowl, add the shrimp, egg, 1 pinch of white pepper, 1 teaspoon of sesame seed oil, 1 tablespoon corn starch, and 1 tablespoon of oil. Mix together well to marinate.
In a wok, add 2 tablespoons of oil and the shrimp. Stir fry until they are golden brown, then set the shrimp aside.
Add 1 tablespoon of oil to the wok, then add minced garlic, ginger, and all of the vegetables. Stir fry briefly.
Add the boiled noodles to the wok. Next, add the cooking wine, oyster sauce, sugar, vinegar, remaining sesame seed oil, a pinch of pepper, and soy sauce. Add the shrimp back into the wok.
To thicken the sauce, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl. Slowly add the mixture to your stir-fry until it reaches the desired thickness.
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