Shrimp Chow Mein (鲜虾炒面)

Ingredients

• 8 oz (16 to 20 medium size) shrimp (, peeled and deveined)
• 2 teaspoons Shaoxing wine ((or dry sherry))
• 2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1/4 cup chicken stock
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon white pepper ((or black pepper))
• 2 tablespoons peanut oil ((or vegetable oil))
• 1 tablespoon minced ginger
• 8 oz (225 g) fresh Hong Kong Pan Fried Noodles ((or 6 oz / 170 g dried chow mein noodles))
• 1 medium carrot (, julienned (4 oz / 100 g))
• 3 heads baby bok choy (, sliced into large bite-size pieces (7 oz / 200 g))
• 2 cups (4 oz / 100 g) bean sprouts
• 2 green onions (, sliced into 2” (5 cm) pieces)

Steps

1. 1

   Marinate the shrimp: Combine the shrimp, Shaoxing wine, cornstarch and salt in a medium bowl. Mix well until fully combined. Let marinate while preparing the other ingredients.

2. 2

   Prepare the noodles: Boil the noodles according to package instructions until al dente. Rinse with tap water to stop cooking, drain thoroughly and set aside.

3. 3

   Mix the sauce: Whisk all the ingredients for the sauce in a bowl.

4. 4

   Cook the stir fry: Heat 1/2 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Add the shrimp. Cook undisturbed until the bottom turns golden brown, 1 to 2 minutes. Turn to cook the other side, until the shrimp curl up and the color changes throughout. Transfer all the shrimp to a plate and set aside.

5. 5

   Add 1 tablespoon of oil and the ginger. Stir a few times to release the fragrance. Add the carrot and bok choy. Cook and stir for 1 minute or so, until the veggies just start to wilt but are still crisp.

6. 6

   Add the noodles and drizzle the remaining 1/2 tablespoon oil over the noodles. Toss a few times with a pair of tongs. Pour the sauce over them. Toss to mix everything together.

7. 7

   Add the bean sprouts and the green onion. Toss for another 1 to 2 minutes. Add back the cooked shrimp. Toss well until the sauce is absorbed. Transfer everything to serving plates and serve hot as a main dish.