Hong Kong Chow Mein
Hong Kong Chow Mein
Ingredients
  • 8ozKA–ME® Chinese Noodles
  • 1tspKA–ME® Sesame Oil Blend
  • 6tbspcanola oil, divided
  • 2clovesgarlic, minced
  • 4babybok choy, cut lengthwise
  • 1largecarrot, sliced
  • 4freshshiitake mushrooms, sliced
  • 1/2lbshrimp, peeled
Sauce:
  • 1cupwater
  • 1tspchicken bouillon
  • 2tbspKA-ME® Oyster Sauce
  • 1tbspKA–ME® Sriracha Sauce
  • 1tspKA–ME® 100% Pure Sesame Oil
  • 1/2tspsugar
  • 1/2tspsalt
  • 1/2tspwhite pepper
  • 1tbspcornstarch
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