Experience a culinary masterpiece with our Shrimp Chow Mein – a delectable fusion of succulent U10 shrimp, crisp vegetables, and perfectly cooked noodles, all bathed in a savory oyster and hoisin sauce. This dish is a celebration of textures, flavors, and the art of stir-frying, promising a delightful experience that will transport you straight to the bustling streets of Asia. Whether you’re a seafood enthusiast or simply seeking a quick and flavorful meal, Shrimp Chow Mein is a must-try.
In our household, Shrimp Chow Mein is more than just a recipe; it’s a culinary adventure that has woven its way into the fabric of our family gatherings. Picture this: the sizzle of shrimp meeting a hot wok, the aroma of garlic and ginger filling the air, and the vibrant colors of vegetables dancing in the pan. It all started when my husband took the first bite – his eyes widened, and he declared it the best homemade Chow Mein ever. Now, it’s a staple in our home, a dish that brings smiles to faces and turns ordinary dinners into unforgettable moments.
Why This Recipe Stands Out:
Why This Shrimp Chow Mein Recipe Steals the Spotlight
- Premium Shrimp Delight: U10 shrimp, marinated in shaoxing wine and black pepper, ensuring a juicy and flavorful experience.
- Savory Sauce Symphony: Oyster sauce, hoisin sauce, and a rich chicken or vegetable stock create a sauce that elevates every element of the dish.
- Vegetable Medley Magic: Shiitake mushrooms, baby bok choy, and bamboo shoots add a variety of textures and flavors for a well-rounded experience.
- Quick and Easy Wok Mastery: High-heat stir-frying ensures a quick sear on the shrimp and perfectly cooked noodles, making it an ideal choice for busy evenings.
- Fresh and Vibrant Finish: Beansprouts, green onions, and a drizzle of sesame oil offer a refreshing and aromatic finale.
Ingredients:
- For the Shrimp:
- 12 oz peeled and deveined shrimp (U10 or your preferred size)
- 1 tbsp shaoxing wine or rice wine
- 1/8 tsp black pepper
- For the Sauce:
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1/2 cup chicken or vegetable stock
- 1/8 tsp black pepper
- For Stir Fry:
- 3 tbsp cooking oil (vegetable, canola, peanut, or avocado oil)
- 3 to 5 cloves garlic, chopped
- 1 oz ginger, very thinly julienned
- 1 red chili, seeds removed and julienned (optional)
- 2 oz shiitake mushrooms, sliced
- 4 oz baby bok choy, cut into halves or quarters as needed
- 4 oz bamboo shoots, 1/4” sliced
- 10 to 12 oz ready-to-use egg noodles or spaghetti, cooked al dente and drained
- Handful of beansprouts
- 3 green onions, cut in halves lengthwise then into 2” long pieces
- Sesame oil
- Sesame seeds
Directions:
- Combine shrimp, shaoxing wine, and black pepper in a mixing bowl; set aside.
- In a small bowl, whisk all ingredients for the sauce; set aside.
- Heat a wok or large skillet over high heat, add 1 tbsp cooking oil. Sear shrimp for 30 seconds to 1 minute on each side. Remove from wok and set aside.
- Heat the now-empty wok over high heat, add remaining 2 tbsp cooking oil. Add garlic, ginger, and chili; stir-fry for 30-45 seconds.
- Add mushrooms, bok choy, and bamboo shoots. Stir-fry until vegetables are softened, about 1 minute.
- Add noodles and the sauce mixture. Stir-fry until noodles soak up the flavors and no moisture remains, about 1-2 minutes.
- Add beansprouts, green onions, and cooked shrimp. Stir-fry until all ingredients are warmed up, about 1 minute.
- Transfer to a serving plate, drizzle with sesame oil, and sprinkle sesame seeds. Dive into the exquisite world of Shrimp Chow Mein and enjoy!
Notes:
- For a non-alcoholic version, skip the shaoxing wine in the shrimp marinade.
- Explore additional vegetable options like bell peppers or water chestnuts for added variety.
- Customize the spice level by adjusting the amount of red chili used.
- Perfect for meal prepping; it reheats wonderfully for a quick and delicious next-day meal.
