Hong Kong Chow Mein
Rated 3.0 stars by 1 users
Category
Lunch/Dinner
Servings
4
Ingredients
-
8 oz KA–ME® Chinese Noodles
-
1 tsp KA–ME® Sesame Oil Blend
- 6 tbsp canola oil, divided
- 2 cloves garlic, minced
- 4 baby bok choy, cut lengthwise
- 1 large carrot, sliced
- 4 fresh shiitake mushrooms, sliced
- 1/2 lb shrimp, peeled
- 1 cup water
- 1 tsp chicken bouillon
-
2 tbsp KA-ME® Oyster Sauce
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1 tbsp KA–ME® Sriracha Sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp cornstarch
Directions
To prepare the KA–ME® Chinese Noodles, boil the noodles according to the package directions. Drain and rinse the noodles under cold water. Allow the noodles to completely drain and then toss in KA–ME® Sesame Oil Blend.
- In a large nonstick frying pan, heat 4 tablespoons of oil over medium high heat. Add the drained noodles and spread into a single layer. Fry the noodles until golden brown and crispy, 8 to 10 minutes. Carefully flip the noodles and fry the other side until golden brown and crispy, 8 to 10 minutes. To help flip the noodles, place a large plate over the noodles into the pan, securely flip, and slide the noodles back into the pan to fry. Transfer the noodles to a large serving platter and prepare the vegetables.
- In the same large nonstick frying pan, heat 2 tablespoons of oil over medium high heat. Add the garlic and cook until light brown around the edges, 1 minute. Add the bok choy, carrots, and mushrooms and continue cooking, stirring frequently, until tender, 5 to 6 minutes. Add the shrimp and continue to cook until the shrimp is pink and cooked through, 3 to 4 minutes.
- In a small bowl, whisk together all the sauce ingredients and pour over the veggies and shrimp. Toss to combine and continue to cook until the sauce is thick and shiny, 1-2 minutes. Pour the veggies, shrimp, and sauce over the crispy noodles and serve immediately.
