Style Shrimp Chow Mein Noodles
Shrimp dish Noodles are a classic Chinatown favorite. The crispy, chewy fried noodles paired with the umami flavor of prawns, shiitake mushrooms, common bean sprouts, and green onions, all put during a hot pan, to urge the important MVP ingredient: that taste of wok straw.
INGREDIENT
8 ounces of thin, fresh Hong Kong egg noodles
12 large prawns (sizes 21 to 25, peeled, shelled and butterflies)
Vegetable oil
1/8 teaspoon salt
1 teaspoon cornstarch
1½ cup bean sprouts
1 tablespoon predicament
¼ teaspoon of sugar
2 teaspoons soy
1 teaspoon black soy
½ teaspoon vegetable oil
1 teaspoon oyster sauce
3 teaspoons of Shaoxing wine (divided)
⅛ teaspoon white pepper
3 fresh Shiitake mushrooms (or dried Shiitake mushrooms soaked for 1 hour and sliced)
2 teaspoons fresh ginger (finely dig matchsticks)
2 spring onions (finely dig matchsticks)
INSTRUCTION
1.Bring 2 liters of water to a boil and cook the noodles for 1 minute. Drain, rinse with cold water and spread the noodles to dry further.
2.I recommend using frozen, uncooked, cleaned shrimp. For this Shrimp dish recipe, I used raw shrimp, peeled the skin, and left the tail. The tail adds a pleasant flavor to the dish, but you'll remove it if you would like . I also like wrapping shrimp: use a pointy knife and punctiliously cut about two thirds of the rear of every shrimp to try to to this. Then mix the shrimp with 2 teaspoons of oil, 1/8 teaspoon of salt and 1 teaspoon of cornstarch. Set aside.
3.Rinse the green bean sprouts with cold water. Store it in cold water until you're able to cook and place it during a colander to empty before heating the pan.
4.In a small bowl, mix predicament and sugar until dissolved, then add soy , vegetable oil , oyster sauce, 2 teaspoons of Shaoxing wine, and white pepper. Set aside.
5.Heat your skillet over medium-high heat and add 2 tablespoons of oil to coat the pan.
Spread the noodles during a thin, even layer, tilting the pan during a circular motion to evenly distribute the oil and crunch of rock bottom layer of the noodles. Cook the noodles for 1 to 2 minutes and adjust the warmth as required - reduce if the noodles start to burn or more until the noodles are brown . The wok shouldn't be smoked at this stage!
6.Turn the noodles over and add a tablespoon of oil round the pan in order that the opposite "sides" of the noodles crunch. don't be concerned if you cannot flip the noodles in one fell swoop, the goal here is simply to urge a light-weight , even crisp during this cooking step. 7.After 90 seconds, flip the noodles again and you ought to start to ascertain the noodles a touch brown, with some areas of the noodles a touch crunchier. Cook for an additional 2 minutes, turn the noodles again and transfer to a plate.
8.Heat a skillet over medium-high heat and add 1 tablespoon of oil to coat the pan. Sauté the mushrooms for a few minute, then push the mushrooms aside and reduce the warmth to medium.
9.Add another ½ tablespoon of oil within the middle of the pan and add the ginger slices to the oil. Let the ginger caramelize for about 15 seconds. Then add the shrimp and sauté for 15 seconds. Increase the warmth and add 1 teaspoon of Shaoxing wine. Saute again for 45 seconds, until the shrimp is about 80% cooked.
10.Add the noodles and pour the soy mixture on top. Quickly saute the noodles during a lifting motion until the sauce is evenly mixed - about 30 to 45 seconds.
11.Add the green onions and bean sprouts, saute briefly. The wok should be in its hottest condition now to assist you get the taste of wok straw. Transfer the noodles to a serving plate (before the green onions and bean sprouts are wilted - still a touch fresh and crunchy).
12.Serve this Hong Kong style prawn dish with homemade hot chili oil or homemade Chiu Chow chili oil!
