Chinese · Seafood
Shrimp Chow Fun
Wide rice noodles stir-fried with marinated shrimp and vegetables in a savory sauce with soy, oyster sauce, and sesame oil. This Cantonese classic requires overnight noodle soaking but delivers authentic restaurant-quality results.
The Method
Instructions
Step 1 - Soak the rice noodles
First things first, grab your rice stick noodles and place them in a large bowl. Cover them completely with warm water and let them soak overnight until they become nice and soft. This slow soaking really helps the noodles relax and get that perfect chewy texture that we want for our chow fun. It's a great step to do ahead of time, so you're ready to cook without any rush.
Step 2 - Boil the rice noodles
Once your noodles have soaked, transfer them to a pot of boiling water and cook them for about 10 to 15 minutes . You want them to be tender but not falling apart,think al dente but for rice noodles. When the time's up, immediately drain the noodles and rinse them thoroughly with cold water. This quick rinse stops the cooking process and helps keep the noodles from sticking together. Set them aside to drain well while you get the rest of the ingredients ready.
Step 3 - Marinate the shrimp
Now, onto the shrimp! In a bowl, toss together your peeled and deveined shrimp with an egg , a pinch of white pepper for a gentle kick, 1 teaspoon of sesame seed oil for that nutty flavor, 1 tablespoon of cornstarch to give them a nice glossy finish when cooked, and another tablespoon of regular cooking oil to keep everything moist. Mix all these ingredients well so each shrimp is coated evenly. This marinade helps to tenderize the shrimp and locks in all those delicious flavors you'll notice when they hit the wok.
Step 4 - Stir fry
Heat up your wok or a large pan over medium high heat and add 2 tablespoons of oil . When the oil is hot and shimmering, add in the shrimp. Stir fry them quickly until they turn a beautiful golden brown color and are just cooked through,this should only take a couple of minutes. Be careful not to overcook them or they'll turn rubbery. Once done, remove the shrimp and set them aside for now.
Next, add another 1 tablespoon of oil to the same wok and toss in the minced garlic and ginger. Sauté these aromatics just until you start to smell that amazing fragrant mixture filling your kitchen. Then, add in all your vegetables, including the bean sprouts, onion, and spring onions. Stir everything together for a minute or two until the veggies are just starting to soften but still have a bit of crunch.
Now it's time to add the star of the show: the soaked and drained rice noodles. Toss them gently in the wok to combine with the veggies and aromatics. Pour in the sherry cooking wine, oyster sauce, a pinch of sugar, a splash of vinegar, a drizzle of sesame seed oil, another pinch of white pepper, and the soy sauce. These sauces work together to create that perfect balance of sweet, salty, and tangy flavors that make shrimp chow fun so addictive.
Finally, return the cooked shrimp to the wok and give everything a good toss. To get the sauce just right, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Slowly drizzle this mixture into your stir fry while stirring continuously. This will gently thicken the sauce and help it cling to every noodle and morsel in the wok. Keep stirring until the sauce reaches the consistency you like, then you're ready to serve and enjoy your homemade shrimp chow fun!
First things first, grab your rice stick noodles and place them in a large bowl. Cover them completely with warm water and let them soak overnight until they become nice and soft. This slow soaking really helps the noodles relax and get that perfect chewy texture that we want for our chow fun. It's a great step to do ahead of time, so you're ready to cook without any rush.
Step 2 - Boil the rice noodles
Once your noodles have soaked, transfer them to a pot of boiling water and cook them for about 10 to 15 minutes . You want them to be tender but not falling apart,think al dente but for rice noodles. When the time's up, immediately drain the noodles and rinse them thoroughly with cold water. This quick rinse stops the cooking process and helps keep the noodles from sticking together. Set them aside to drain well while you get the rest of the ingredients ready.
Step 3 - Marinate the shrimp
Now, onto the shrimp! In a bowl, toss together your peeled and deveined shrimp with an egg , a pinch of white pepper for a gentle kick, 1 teaspoon of sesame seed oil for that nutty flavor, 1 tablespoon of cornstarch to give them a nice glossy finish when cooked, and another tablespoon of regular cooking oil to keep everything moist. Mix all these ingredients well so each shrimp is coated evenly. This marinade helps to tenderize the shrimp and locks in all those delicious flavors you'll notice when they hit the wok.
Step 4 - Stir fry
Heat up your wok or a large pan over medium high heat and add 2 tablespoons of oil . When the oil is hot and shimmering, add in the shrimp. Stir fry them quickly until they turn a beautiful golden brown color and are just cooked through,this should only take a couple of minutes. Be careful not to overcook them or they'll turn rubbery. Once done, remove the shrimp and set them aside for now.
Next, add another 1 tablespoon of oil to the same wok and toss in the minced garlic and ginger. Sauté these aromatics just until you start to smell that amazing fragrant mixture filling your kitchen. Then, add in all your vegetables, including the bean sprouts, onion, and spring onions. Stir everything together for a minute or two until the veggies are just starting to soften but still have a bit of crunch.
Now it's time to add the star of the show: the soaked and drained rice noodles. Toss them gently in the wok to combine with the veggies and aromatics. Pour in the sherry cooking wine, oyster sauce, a pinch of sugar, a splash of vinegar, a drizzle of sesame seed oil, another pinch of white pepper, and the soy sauce. These sauces work together to create that perfect balance of sweet, salty, and tangy flavors that make shrimp chow fun so addictive.
Finally, return the cooked shrimp to the wok and give everything a good toss. To get the sauce just right, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Slowly drizzle this mixture into your stir fry while stirring continuously. This will gently thicken the sauce and help it cling to every noodle and morsel in the wok. Keep stirring until the sauce reaches the consistency you like, then you're ready to serve and enjoy your homemade shrimp chow fun!
Pairs Well With
