
Shrimp Chow Fun
This dish is a fragrant, chewy celebration of shrimp chow fun, where wide rice noodles soak up the savory depth of wok-tossed prawns, ginger, and a whisper of soy. The noodles stay tender yet resilient, clinging to a glossy sheen from a quick toss in cornstarch, while the shrimp add a delicate snap that contrasts the dish’s rich, umami-packed sauce. It’s worth making for the way the aromas—garlic sizzling, shrimp caramelizing, noodles singing in the wok—fill the kitchen with something irresistibly homey. A simple weeknight meal with the soul of a takeout favorite, it rewards patience with every satisfying bite.
Ingredients
- Rice Stick Noodles1/2 bag
- Prawns8 oz
- Egg1/2
- Pepperpinch
- Sesame Seed Oil2 tsp
- Cornstarch2 tbs
- Oil4 tbs
- Minced Garlic1 tsp
- Ginger1 tsp
- Onion1/2 cup
- Bean Sprouts1 cup
- Spring Onions1/2 cup
- Cooking wine1 tbs
- Oyster Sauce1 tbs
- Sugar1/2 tbs
- Vinegar1/2 tbs
- Soy Sauce1 tbs
Nutrition
Directions
- 1
STEP 1 - SOAK THE RICE NOODLES
- 2
Soak the rice noodles overnight untill they are soft
- 3
STEP 2 - BOIL THE RICE NOODLES
- 4
Boil the noodles for 10-15 minutes and then rinse with cold water to stop the cooking process of the noodles.
- 5
STEP 3 -MARINATING THE SHRIMP
- 6
In a bowl add the shrimp, egg, 1 pinch of white pepper, 1 Teaspoon of sesame seed oil, 1 Tablespoon corn starch and 1 tablespoon of oil
- 7
Mix together well
- 8
STEP 4 - STIR FRY
- 9
In a wok add 2 Tablespoons of oil, shrimp and stir fry them until it is golden brown
- 10
Set the shrimp aside
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