Easy Cantonese-Style Chow Mein (Sara Udon)
A Cantonese chow mein / sara udon recipe you won't be able to stop eating!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 1/2 pound (8 ounces) large shrimp, thawed, peeled
- 1 small onion, chopped
- 1 small carrot, chopped
- 1/2 green bell pepper, chopped
- 1 cup cabbage or napa cabbage, chopped
- 1 tablespoon soy sauce
- 1/4 cup bamboo shoots
- 1 cup beans sprouts
- 1 package Yamachan Sara Udon Mix
- 2 1/2 cup water
- White or black ground pepper to taste
- 2 tablespoons vegetable oil
- 1/2 pound (8 ounces) large shrimp, thawed, peeled
- 1 small onion, chopped
- 1 small carrot, chopped
- 1/2 green bell pepper, chopped
- 1 cup cabbage or napa cabbage, chopped
- 1 tablespoon soy sauce
- 1/4 cup bamboo shoots
- 1 cup beans sprouts
- 6 ounces crispy chow mein noodles
- White or black ground pepper to taste
- 1 1/2 cup chicken or vegetable broth
- 1 tablespoon sake
- 1 1/2 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar, optional
- 2 tablespoon cornstarch mixed with 5 tablespoons cold water
Instructions
- 1
Place the crispy noodles on two separate plates and set aside.
- 2
If you are making this recipe from scratch (without the Yamachan Sara Udon Mix), whisk all the ingredients for the sauce in a bowl and set aside.
- 3
Heat a large wok or a pan on medium high until it’s hot – about 1 minute. Next add 1 tablespoon of oil and swirl it around. Add shrimp and cook on each side for 2 minutes. Transfer the shrimp to a plate and set aside.
- 4
Using the same pan, add the remaining 1 tablespoon of oil. Add onions, carrot, bell pepper and cabbage, and stir fry for 3-4 minutes, until vegetables are tender but still yielding a little crunch. Then add soy sauce and toss to coat the vegetables evenly.
- 5
Add bamboo shoots and cook for 1 minute. Return the shrimp to the pan and stir.
- 6
Add the sauce mix and bring to a boil. When the sauce thickens, add beans sprouts, toss and turn the heat off. Pour the vegetables over the crispy noodles. Serve with white or black ground pepper.