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Shrimp Chow Mein
Asian

Shrimp Chow Mein

Noodles crisped against the pan, shrimp added last, and a sauce that coats without pooling.

Total
25 min
Prep
10 min
Cook
15 min
Serves
4
  • pescatarian
  • quick

Ingredients

For 4 servings

  • shrimp20 oz
  • udon noodles12 oz
  • white cabbage8 oz
  • carrot2 piece
  • snap peas2 cup
  • scallion2 piece
  • soy sauce6 tbsp
  • oyster sauce4 tbsp
  • toasted sesame oil4 tsp
  • garlic8 clove
  • fresh ginger4 tsp
  • olive oil4 tbsp
  • salt1 tsp

You'll need

pot · skillet · bowl

Method

  1. Boil salted water and cook the noodles until just tender.

    6 min · boil

  2. Drain and rinse them cold so they stop cooking and separate.

    2 min · prep

  3. Shred the cabbage and carrot, and slice the scallion.

    5 min · prep

  4. Whisk the soy sauce, oyster sauce and sesame oil together.

    2 min · prep

  5. Spread the noodles in a hot oiled pan and leave them to crisp.

    4 min · fry

  6. Push them aside and fry the cabbage, carrot and snap peas.

    3 min · saute

  7. Add the garlic and ginger and cook until fragrant.

    1 min · saute

  8. Add the shrimp and cook just until they turn pink.

    3 min · saute

  9. Pour in the sauce, toss everything, and finish with scallion.

    2 min · rest

Serving suggestion

Let the noodles sit still in the pan long enough to catch — that char is the point.

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