The Finest Shrimp Chow Mein

August 13, 2024

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I make my smoky shrimp chow mein to be a present stopper. Springy shrimp with just a bit char on them, combined with crisp bok choy and sprouts lays a strong basis. Nevertheless it’s the noodles themselves that blow me away – chewy with simply the correct quantity of smoky ‘wok hei’ (or wok breath). They’re the overdrive machine. Prepared in 25 minutes, begin to end.

The primary chunk (immediately out of my wok!) instructed me every little thing I wanted to learn about my shrimp chow mein. The shrimp itself was so springy that it truly popped once I bit into it. My bok choy had a young crispness – and I like crunchy sprouts in something. Nevertheless it was the noodles I used to be most desirous about. I’ve discovered that’s the place many restaurant variations go off the rails; they under-season and underwhelm. Effectively, my chow mein had that trademark smoky, wok-fired essence. And the noodles had been stuffed with savory, candy, peppery umami all through. That taste comes right down to a easy 5 ingredient sauce.

A type of components I depend on particularly for these noodles (and Chinese language stir fries typically) is shaoxing wine. It’s a rice wine that’s briny, candy, sharp and dry. I lean on it closely to make every little thing from my Chinese language eggplant with garlic sauce to bok choy with oyster sauce – all the best way to different Chinese language noodle dishes like lo mein. Unsurprisingly, shaoxing wine labored wonders in my shrimp chow mein – making it extra restaurant high quality than many eating places. I requested my husband to strive a chunk, with the intention of saving the remaining for dinner later that night. However we ate all of it proper then and there, standing by the stovetop, immediately from the pan.

Components

Scroll to the underside of this web page for the total recipe steps and measurements.

Shrimp: Frozen or recent. If it’s frozen, thaw shrimp in a bowl beneath chilly working water. I all the time shell and devein shrimp earlier than cooking.
Cooking Oil: I exploit any impartial flavored oil. My defaults are grapeseed, peanut or vegetable oil.
Chow Mein Noodles: These are Chinese language wheat flour noodles with egg added. Chow mein is normally offered in dry bricks.
Child Bok Choy: I choose child bok choy as a result of it’s tender and crisp. However be happy to make use of full sized bok choy if that’s what’s helpful on the market. Both means, I chop this bigger-than-bite-sized. It wilts barely because it cooks.
Inexperienced Onions: AKA – spring onions or scallions.
Bean Sprouts: Add these final, simply earlier than serving. In my thoughts, the right bean sprout in shrimp chow mein continues to be pretty crunchy.

Sauce Components

I combine shaoxing wine with soy sauce, rooster broth, oyster sauce and a pair teaspoons of sesame oil. That’s it.

The flavors permeate and take up into the noodles – however this isn’t a saucy noodle recipe. Chow mein ought to be pretty dry when served.

Chow mein is a simple recipe to get proper. And that’s why I’m more and more flummoxed when eating places fumble the ball with this one. This recipe is foolproof. Bonus: I make it at dwelling for a fraction of the value of takeout.

How To Make It

Combine the sauce. Whisk nicely and put aside.
Boil the noodles. Comply with the timing directions on the package deal and take a look at doneness usually. Drain nicely.
Cook dinner the shrimp. Warmth a wok or deep skillet and cook dinner the shrimp alone. Switch the cooked shrimp to a plate and hold them helpful.
Assemble the stir fry. Begin with the bok choy and inexperienced onions – then add the noodles, shrimp, sauce – and toss till nicely mixed. Add the bean sprouts after the warmth is off. Toss one final time and serve instantly.

After I stir fry, I exploit excessive warmth and low cooking occasions. That means I can flash fry my components in just a bit oil. Veggies cook dinner, however hold their crisp texture. And the dish as a complete tastes smokier.

Skilled Tip

Cook dinner the shrimp individually from the noodles. There’s an necessary motive I cook dinner the shrimp first, then take away them from the pan as soon as they’re simply shy of good. They’ll overcook if I hold them within the pan the whole time. Cooking them individually additionally permits the shrimp to have unimpeded contact with the recent cooking floor, with out having to compete with different components. They’ll be flippantly charred on the surface and springy on the within. I add them again to the pan a second time (when introducing the chow mein sauce), in order that they’re scorching and stuffed with taste.

Recipe Variations

My shrimp chow mein is very adaptable. Listed here are my easy solutions for ingredient swaps and additions.

Swap proteins. Rooster, tofu, beef or squid. There are not any guidelines. And I make chow mein with out protein on a regular basis too.
Make it spicy. There are the same old suspects like sriracha and sambal. However once I’m craving advanced warmth, I exploit my selfmade scorching Sichuan chili oil and go for broke.
Use completely different veggies. What’s presently within the crisper? Use that. I all the time be certain to cut veggies the identical dimension in order that they cook dinner persistently.
Make it vegetarian. Nix the shrimp – and use vegetable broth as a substitute of the rooster broth. Growth, executed.

Storage and Reheating

Retailer leftovers within the fridge (lined) for as much as 3 days. Reheat within the microwave – or in a scorching pan on the stovetop with a bit of oil.

If the flavors weaken a bit within the fridge, I repair my leftovers with a splash of soy sauce and some drops of sesame oil.

* Whereas the chow mein noodles themselves can technically be frozen, the shrimp can’t. In reality, I don’t suggest freezing leftover chow mein in any respect – because the texture of the noodles shall be gummy as soon as thawed. When you resolve to freeze leftovers anyway, make sure to take away the shrimp beforehand.

What I Serve With Shrimp Chow Mein

Shrimp chow mein is a kind of issues I’ll make an enormous batch of and devour bowl after bowl on the sofa. After I’m whipping up a Chinese language feast at dwelling, listed here are a few of my takeout favorites I’d slightly make from scratch than order.

A few of my different favourite Chinese language noodle recipes: tofu chow enjoyable with watercress, pan fried noodles with chili crisp, spicy vegan Sichuan noodles, chilly sesame noodles, vegan dan dan noodles, vegetable chow mein, fried noodles with soy sauce, Cantonese chow enjoyable

Continuously Requested Questions

Do I really need a wok?

Nope! Any deep skillet or frying pan will work. Don’t get too hung up in your kitchen instruments for this one. I exploit a flat backside wok (which is principally only a deep frying pan anyway).

Why are my noodles mushy?

They is perhaps overcooked. When making chow mein, I exploit the cook dinner timing directions from the package deal as a baseline. However, as soon as my noodles are boiling, I begin testing doneness about two minutes earlier than the package deal says they need to be good. As quickly because the noodles are al dente, I drain them – and attempt to assemble the dish quickly after in order that they don’t clump up.

Why is my bok choy soggy?

The stovetop warmth is probably not excessive sufficient. Stir frying this recipe on excessive warmth is necessary. Veggies cooked on excessive warmth cook dinner shortly, whereas retaining their crunch. Cooking on medium or low warmth will take longer – and primarily steam your components.

I can’t discover shaoxing wine. Is there a superb substitute?

Sure! Simply use an equal quantity of dry sherry.

Did you want this recipe? Are there modifications you made that you simply wish to share? Share your ideas and suggestions within the feedback part beneath!

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