This shrimp chow mein is delicious it tastes just like takeout The flavors are spoton the vegetables are slightly crunchy and the sauce is light but enough to coat the noodles veggies and shrimp
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite
3 to 5 minutes. Drain
rinse
and set aside.
Meanwhile
whisk together chicken stock
sherry
oyster sauce
soy sauce
sesame oil
brown sugar
and pepper in a small bowl.
Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots
onion
celery
ginger
and garlic to hot oil and cook
stirring constantly
just until vegetables begin to soften
about 1 minute. Add shrimp and cook
stirring constantly
until almost done
about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook
stirring constantly
until the noodles have absorbed the sauce
about 2 minutes. Stir in bean sprouts and green onions and cook
stirring constantly
until just cooked
1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.
