You don't have to order takeout to enjoy sweet-and-savory shrimp chow mein. This American Chinese restaurant staple is easy enough to stir-fry at home.
Instructions
1
Marinate the shrimp
2
In a small bowl, whisk together 1 tablespoon of soy sauce, 2 teaspoons of wine, the cornstarch and the pepper. Add the shrimp and toss to coat them, then set the bowl aside.
3
Make the sauce
4
In another small bowl, whisk together the remaining 2 tablespoons of soy sauce, 2 teaspoons of wine, the oyster sauce and the sugar. Set the bowl aside.
5
Prepare the noodles
6
If the chow mein noodles are dried, boil them for about two minutes then drain them. Heat a wok over medium-high heat and add oil. When the hot oil begins to smoke, spread the noodles out evenly across the bottom of the wok. Fry the noodles without moving them until the bottom of the "noodle pancake" is golden brown, two to three minutes. Use a wide spatula to flip all the noodles at once. Then, add a bit more oil and fry until all the noodles are golden brown, about another three minutes. Set the noodles aside. Editor's Tip: If using fresh noodles, skip the boiling step and fry directly in the oil. You'll need more oil for this.
7
Stir-fry the shrimp
8
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the shrimp and cook them until they turn pink, three to four minutes. Remove them from the wok with a slotted spoon and keep them warm.
9
Stir-fry the vegetables
10
Add the remaining 2 tablespoons of oil to the pan, then add the garlic and ginger. Cook and stir for one minute. Add the cabbage, pepper, sprouts and carrot, and cook them until they're crisp-tender, about two to three minutes. Add the noodles, reserved shrimp, sauce mixture and green onion. Heat them through. Serve shrimp chow mein immediately to enjoy the crispy noodles!
