Ingredients

The following ingredients have 4 Servings
  • 1 pound raw large shrimp (peeled and deveined, thawed)
  • 8-10 oz chow mein noodles (or spaghetti)
  • 2 tablespoons vegetable oil (divided)
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic (2 large cloves)
  • 1/2 large yellow onion
  • 1 medium carrot (sliced diagonally or into matchsticks)
  • 3 cups bok choy (or green cabbage, chopped)
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar (or Chinese cooking wine, or sherry)
  • 1 teaspoon sugar (or honey)
  • 1 teaspoon Asian sesame oil (toasted sesame oil (optional))
  • 2 green onions (chopped)
  • sesame seeds

Instruction

  • Prepare the noodles according to the package directions (they usually need only be soaked briefly in hot water). Reserve.
  • Place a large nonstick skillet over medium-high heat. Add 1 tablespoon oil along with the minced garlic and ginger. Stir fry for 30 seconds or until fragrant.
  • Add the onion, sliced carrots, bok choy (or other vegetables you're using). Stir fry until almost tender, about 5 minutes. Then remove to a plate.
  • Add the remaining 1 tablespoon oil to the skillet along with the shrimp. Sauté for 1-2 minutes per side, or until pink and opaque (this time will vary based on the shrimp size).
  • Add the vegetables back to the pan along with the noodles. Stir fry for 2-3 minutes, allowing the noodles to become slightly crispy in places.
  • In a cup, mix the soy sauce, oyster sauce, rice vinegar, sugar and optional sesame oil. Pour onto the noodles and toss a few times to combine using kitchen tongs.
  • Garnish with optional green onion and sesame seeds before serving.