Easy Shrimp Chow Mein
slightly sweet yet spicy kung pao shrimp chow mein.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g fresh egg noodles or dried egg noodles ( , around 1/2 pound)
- 2 cups of fresh shrimp ( , or 1 cup of frozen prawn)
- 2 tablespoons peanuts oil
- 1 green pepper sliced
- 3 gloves garlic ( , minced)
- 1 inch root ginger sliced
- 1 scallion sliced
- 1 tablespoon roasted peanuts
- 3 ~5 dried chili peppers
- 2 dashes black pepper powder
- 1 tablespoon chopped spring onions
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons black vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chicken stock or water
Instructions
- 1
Peel the fresh shrimp and then cut trail and head. Or unfreeze the frozen prawn.
- 2
Prepare a small bowl; add all the ingredients for stir-fry sauce. Set aside.
- 3
Heat up 1 tablespoon of cooking oil in pan; add the shrimp in when you can see the waves on the surface. Do a few quick fry and move the shrimp out.
- 4
Leave some oil in pan after removing the shrimps out. Add garlic, ginger, and scallions to stir-fry around 1/2 minute until aroma and then add dried chili pepper to continue cooking for 3 minutes.
- 5
Add green peppers slice to cook until soft. Return shrimps in and pour in the stir-fry sauce. Mix well.
- 6
Add roasted peanuts in. Mix well and set aside.
- 7
Cook the egg noodles in boiling water around 5 minutes. Then transfer out and drain.
- 8
Heat up 1 tablespoon cooking oil in wok. Add cooked egg noodles as well as the cooked kung pao shrimp in. Add 2 dashes of black pepper powder, mix well.
- 9
Garnish some chopped onions and serve hot!