Shrimp Chow Fun
Seonkyoung Longest recipe - Korean
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb. shrimp, peeled & deveined
- 1 Tbs. rice wine
- 1 tsp. Pear River Bridge Superior Light Soy Sauce
- 1/8 tsp. white pepper
- 1 tsp. Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce
- 1 Tbs. Pear River Bridge Superior Light Soy Sauce
- 1 tsp. chili in oil (Lao Gan Ma), optional
- ¼ tsp. sugar
- 1 Tbs. rice wine
- 2 Tbs. water
- 2 Tbs. cooking oil, divided
- ½ Tbs. chopped ginger
- 1 Tbs. chopped garlic
- 1 red chili or ¼ of red bell pepper, seeded and julienne
- 3 oz. shiitake mushrooms, sliced
- 10 oz. chow fun noodles (fresh wide rice noodles), separate them individually
- 3 to 4 green onion, cut in halves lengthwise & cut into 2-inches long pieces
- 4 oz. bean sprouts
- 1 tsp. sesame oil & seeds for garnish
Instructions
- 1
Combine all ingredients for shrimp, toss everything together and set aside.
- 2
Combine all ingredients for sauce, whisk well until sugar has dissolved. Set aside.
- 3
Heat a wok over hight heat; add 1 Tbs. cooking oil and add shrimp. Cook 1 to 2 minute each side or until ¾ way cooked. Remove from wok and set aside.
- 4
In same wok, add remaining cooking oil; add ginger, garlic and red chili. Stir fry for 30 second to 1 minute or until you can smell the aroma. Add mushrooms and cook 1 minutes or until mushrooms are soften. Add more oil 1 tsp. at a time if needed.
- 5
Add noodles and sauce we made earlier. Stir fry for 1 to 2 minutes or until noodles absorbed sauce evenly and soften. Now, add green onion, bean sprouts and shrimp, toss everything together and stir fry for 30 second to 1 minute. Remove from heat.
- 6
Garnish with sesame oil and sesame seeds and serve immediately. Enjoy!