Shrimp Chow Fun
Wide rice noodles with prawns and egg, smoky from the wok — Cantonese comfort in minutes.
- Total
- 35 min
- Serves
- 4
A Cantonese classic of contrasts: wide rice noodles stir-fried fast with prawns, egg, bean sprouts and scallions, glossed in a light sauce until smoky from the wok. Shrimp chow fun is all about the wide, slippery noodles and the wok hei. It's a satisfying, savory plate that comes together in minutes over high heat.
Ingredients
- 1/2 bag Rice Stick Noodles
- 8 oz Prawns
- 1/2 Egg
- pinch Pepper
- 2 tsp Sesame Seed Oil
- 2 tbs Cornstarch
- 4 tbs Oil
- 1 tsp Minced Garlic
- 1 tsp Ginger
- 1/2 cup Onion
- 1 cup Bean Sprouts
- 1/2 cup Spring Onions
- 1 tbs Cooking wine
- 1 tbs Oyster Sauce
- 1/2 tbs Sugar
- 1/2 tbs Vinegar
- 1 tbs Soy Sauce
Instructions
- STEP 1 - SOAK THE RICE NOODLES
- Soak the rice noodles overnight untill they are soft
- STEP 2 - BOIL THE RICE NOODLES
- Boil the noodles for 10-15 minutes and then rinse with cold water to stop the cooking process of the noodles.
- STEP 3 -MARINATING THE SHRIMP
- 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
- STEP 4 - STIR FRY
- In a wok add 2 Tablespoons of oil, shrimp and stir fry them until it is golden brown
- Set the shrimp aside
- Add 1 Tablespoon of oil to the work and then add minced garlic, ginger and all of the vegetables.
- Add the noodles to the wok
- Next add sherry cooking wine, oyster sauce, sugar, vinegar, sesame seed oil, 1 pinch white pepper, and soy sauce
- Add back in the shrimp
- To thicken the sauce, whisk together 1 Tablespoon of corn starch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.
Nutrition (per serving)
- Calories
- 400
- Protein
- 18 g
- Fat
- 14 g
- Carbs
- 50 g
Adapted from sueandgambo.com. Rewritten and re-photographed by MealIdeas.
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