For this easy shrimp chow mein recipe, if you don’t have egg noodles on hand, try substituting an Italian paste, and add more vegetable. Try garnishing with a few sprigs of fresh coriander leaves before serving. For a light taste recipe, see how to make vegetable chow mien.
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- 5oz. chow mein noodles
- 3 1/2 oz. shrimp
- 3oz. pork
- 2oz. garlic chives
- 1/2 tsp oyster sauce
- 1/4 tsp salt for taste
- Fresh ground pepper for taste
- 1 tsp sesame oil
- Canola oil for cooking
- 1 tbsp light soy sauce
- 1/5 tsp salt
- 1 tbsp Chinese cooking wine, divided use
- 2 tsp cornstarch, divided use
- Boil chow mein noodles in a saucepan with boiling water for 5-8 minutes until tender, remove and cool in cold water, whisk around with 1 tsp sesame oil. Set aside.
- Cut pork across the grain into thin strips, marinate with marinade sauces for 15 minutes. Remove the heads of shrimp and deveined, mix with cooking wine and cornstarch.
- Heat wok to medium high at medium heat with 1 tbsp peanut oil; add pork, stirring constantly until color changed about 30 seconds. Combine together shrimp, cook until turn pink and well mixed.
- Mix in garlic chives, tossed for 30 seconds until soft, stir in oyster sauce, salt and add cooked egg noodles, whisk around with chopsticks until completely coated with all ingredients.
- Sprinkle pepper powder on the top, make a taste test, adjust the seasoning if desired.
- Transfer and serve hot with cooked egg or boiled vegetables.