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Hong Kong Chow Mein
Course Lunch/Dinner
Servings
Course Lunch/Dinner
Servings
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
Sauce:
  • 1 cup water
  • 1 tsp chicken bouillon
  • 2 tbsp KA-ME® Oyster Sauce
  • 1 tbsp KA–ME® Sriracha Sauce
  • 1 tsp KA–ME® 100% Pure Sesame Oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 tbsp cornstarch
Instructions
  1. To prepare the 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 sesame oil.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes
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