Empty My Fridge
Shrimp Chow Mein Recipe
Ingredients
- Noodle · cooked3 cups + 1 ½ tbsp
- Salt · peeled4 ½ oz
- Olive oil2 tbsp
- Garlic · grated3 cloves
- Carrot · thinly shredded1 cup
- Bean sprout1 ½ cups
- Scallion1 bunch
- Cilantro1 bunch
- Soy sauce1 tbsp
- Oyster sauce1 tbsp
Instructions
- Season the shrimp with salt, black pepper and a little olive oil, mix well and set aside.
- Boil the noodles until about halfway cooked, still firm. Drain, then toss with a little vegetable oil so they don't stick. Best to do this just before stir-frying.
- Heat the wok and add the shrimp. Cook on both sides until just pink, about a minute, then remove and set aside.
- Add 2 tbsp oil to the wok with the shredded carrot, bean sprouts, a little grated garlic and the noodles. Toss quickly so the oil coats everything, then cook over medium heat for a few minutes until the vegetables are done.
- Add the spring onion, cilantro, shrimp and seasoning (1 tbsp soy sauce mixed with 1 tbsp oyster sauce and 1.5 tbsp XO sauce). Mix well. Taste and adjust the saltiness.
- Top with a little more XO sauce before serving.
Summarized from Souped Up Recipes's video. Watch it for the details.
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