SHRIMP CHOW MEIN CANTONESE STYLE
Shrimp chow mein is a beloved Cantonese noodle dish that is easy to prepare and cook at home. Learn how to cook this simple 20-minute crispy deep-fried noodles recipe that is made up of egg noodles, shrimp, and plenty of vegetables.
Provided by Juliet Huang
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- To prepare the shrimp chow mein sauce, mix all the soy sauces, sugar, and water in a bowl until it dissolves. Chop the onions and scallions into small pieces. Soak the bean sprouts in a bowl of water to keep them fresh.
- Heat up the wok or pan to about 200 degrees Celsius (or around 350 - 400 Fahrenheit). Slowly add about 1 tablespoon of corn oil and increase the heat gradually. Stir-fry the chopped onions and scallions until they start to brown slightly. Set them aside for use later. Add the remaining 2 tablespoons of corn oil before adding in the noodles. Flip them to the other side after cooking for 3 minutes. Let the other side cook for another 1 or 2 minutes.
- Push the pan fried crispy noodles aside within the wok. Then, pour the bean sprouts together with the shrimps into the wok. First, cook the ingredients under high heat for about 1 minute. Then, place the ingredients underneath the noodles and let them cook under medium heat. This traps the heat to help the ingredients cook evenly and quickly. Once the shrimps are cooked, toss the stir-fried onions and scallions into the wok.
- After cooking for a few minutes, pour the sauce mix, slowly moving around the wok to ensure that all sides of the noodles get the flavour. Mix all the shrimp chow mein ingredients to let the sauce soak up before adding sesame oil.
- Once thoroughly mixed and cooked, separate the egg noodles into separate dishes. Pour any remaining sauce in the wok over the dry, crispy noodles to not waste them. Serve and enjoy them while they are hot!
Nutrition Facts : Calories 453 kcal, Carbohydrate 65 g, Protein 14 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 546 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SHRIMP CANTONESE
"This recipe proves you don't have to sacrifice good taste when you need something fast," reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 131 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 732mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
SHRIMP CHOW MEIN
The star of this at-home version of the Chinese takeout favorite? An umami-packed sauce made with chicken broth, oyster sauce, rice-wine vinegar, sesame oil, sambal oelek, and fresh ginger and garlic. It's a delicious foil for tender egg noodles, plump shrimp, and crisp-tender snow peas.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Meanwhile, soak noodles in hot water 10 minutes. Add soaked noodles to pot. Once water returns to a boil, cook until al dente, 3 to 4 minutes. Drain, run under cold water to stop cooking, and drain again.
- In a small bowl, whisk together broth, oyster sauce, vinegar, sesame oil, chili sauce, ginger, and garlic; set aside.
- In a large skillet (preferably cast iron), heat 2 tablespoons vegetable oil over medium-high. Add shrimp in a single layer and season lightly with salt. Cook, flipping once, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Transfer to a plate. Add remaining 1 tablespoon oil to skillet. Add snow peas and white and light-green parts of scallions; cook, stirring occasionally, until crisp-tender and lightly charred in places, about 3 minutes. Add broth mixture and boil until slightly thickened, about 2 minutes. Add sprouts, shrimp, and noodles and toss until noodles are well coated in sauce. Serve immediately, sprinkled with scallion tops.
CANTONESE CHOW MEIN
A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice.
Provided by SpiceBunny
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
- Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
- Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
- The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
- Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
- Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
- Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
- Pour the veggies and meat over the noodles.
- Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
- Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
- Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.
Nutrition Facts : Calories 467, Fat 32, SaturatedFat 7.1, Cholesterol 85, Sodium 908.2, Carbohydrate 14.6, Fiber 2, Sugar 4.1, Protein 30.7
CANTONESE CHICKEN CHOW MEIN
Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.
Provided by tishasc22
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 59.8 g, Cholesterol 80.5 mg, Fat 23.3 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3 g, Sodium 582.8 mg, Sugar 6 g
QUICK SHRIMP LO MEIN
Lo Mein is a Cantonese dish meaning "stirred noodle". Traditionally Lo Mein is a variation of wonton noodles where all the components including the noodles are served separately. Lo Mein in Mandarin is known as "Ban Mein" i.e. mixed sauce noodle and not necessarily stir fried together, just tossed together. This makes for a simple satisfying supper great as a family sharing plate with other dishes. Don't be phased by what seems like a long list of ingredients - pre-cook the noodles, combine the ingredients for the sauce. Stir-fry the main ingredients and toss the noodles and ingredients in the sauce. To ensure the shrimp does not get overcooked, ensure the ingredients are added in quick succession in the wok and that all the ingredients are pre-chopped.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
- Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
- Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.
SHRIMP CHOW MEIN
This is so good! I felt like I had ordered takeout! The flavors were all spot-on with the slightly crunchy vegetables and the sauce was light, but just enough to coat the noodles, veggies, and shrimp.
Provided by Pam Lolley
Categories Chow Mein Noodles
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
- Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
- Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
- Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 44.1 g, Cholesterol 129.2 mg, Fat 22.6 g, Fiber 5.8 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 1079.7 mg, Sugar 4.2 g
CANTONESE SHRIMP
Make and share this Cantonese Shrimp recipe from Food.com.
Provided by silky
Categories One Dish Meal
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein the shrimp.
- Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
- Peel and smash the garlic.
- Rinse the black beans under hot water, then drain well.
- In separate bowls, combine the First and Second Sauces so they are ready to be added.
- Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
- Drain and pat dry.
- Place on a platter.
- Heat a wok and add the oil.
- Heat for 15 seconds, then add the ginger slices.
- Stir until lightly browned, then add the garlic.
- Stir until lightly browned.
- Remove and discard both.
- Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
- Stir vigorously to mix and break up the meat.
- Cook until the meat is no longer pink and add the green onions.
- Stir another 30 seconds, add the shrimp, and stir to mix well.
- Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
- Shovel the contents of the wok to one side.
- Mix the Second Sauce quickly and pour down the vacated side of the wok.
- Stir to thicken with the point of the spatula.
- Mix with the shrimp.
- Reduce the heat.
- Pour the beaten egg over the shrimp.
- Allow to set for 15 seconds then fold in slowly until soft threads appear.
- Stir gently to mix.
- Remove to a platter and serve immediately.
CHOW MEIN WITH SHRIMP AND PORK
Make and share this Chow Mein With Shrimp and Pork recipe from Food.com.
Provided by lazyme
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drop noodles into boiling water and boil for five minutes.
- Rinse under cold water; drain.
- Mix with 1 tablespoon oil.
- Set aside.
- Mix shrimp with 1/4 teaspoon salt and cornstarch.
- Heat 1 tablespoon oil to 400ºF in wok and stir fry shrimp until they turn pink, about 1 minute; remove.
- Heat 2 tablespoons oil to 400ºF.
- Stir fry pork until color changes.
- Add sherry, 1 tablespoon soy sauce and sugar.
- Stir fry 1 minute; remove.
- Heat 2 tablespoons oil to 400ºF.
- Stir fry bok choy 1 minute.
- Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce.
- Add stock; cook 3 minutes.
- Thicken with dissolved cornstarch.
- Pour in shrimp and bring to boil.
- Remove.
- Heat 3 tablespoons oil to 400ºF.
- Turn down to 350ºF and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake).
- Cook 5 minutes on each side.
- Remove to platter.
- Place cooked mixture on top of noodles.
Nutrition Facts : Calories 725.3, Fat 52.1, SaturatedFat 8.3, Cholesterol 78.9, Sodium 1602.2, Carbohydrate 37.8, Fiber 3.1, Sugar 2.2, Protein 25.8
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