Shrimp Chow Fun Recipes

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SHRIMP CHOW MEIN

This is so good! I felt like I had ordered takeout! The flavors were all spot-on with the slightly crunchy vegetables and the sauce was light, but just enough to coat the noodles, veggies, and shrimp.

Provided by Pam Lolley

Categories     Chow Mein Noodles

Time 45m

Yield 4

Number Of Ingredients 18



Shrimp Chow Mein image

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
  • Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
  • Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
  • Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 44.1 g, Cholesterol 129.2 mg, Fat 22.6 g, Fiber 5.8 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 1079.7 mg, Sugar 4.2 g

8 ounces chow mein noodles
¼ cup chicken stock
2 tablespoons dry sherry
2 tablespoons oyster sauce
1 ½ tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon light brown sugar
¼ teaspoon ground black pepper
2 tablespoons canola oil
½ cup matchstick carrots
½ cup thinly sliced onion
½ stalk celery, diagonally sliced
1 ½ tablespoons finely chopped fresh ginger
1 teaspoon finely chopped garlic
¾ pound uncooked medium shrimp, peeled and deveined
1 cup bean sprouts
4 stalks green onions, thinly sliced on the diagonal
2 cups fresh baby spinach

SHRIMP CHOW FUN

this is adapted from a recipe by martin yan, using ingredients i had on hand. this is great as part of an asian themed meal.

Provided by chia2160

Categories     Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16



Shrimp Chow Fun image

Steps:

  • If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain thoroughly. If using fresh rice noodles, run under warm water and separate strands.
  • Marinate the shrimp: Stir the soy sauce, rice wine, garlic, cornstarch, and pepper together in a bowl until the cornstarch is dissolved. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.
  • Prepare the seasonings: Stir the soy sauce, chili garlic sauce, and sugar together in a bowl until the sugar is dissolved.
  • Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside.
  • Add the shrimp to the wok and stir-fry until no longer pink, about 2 minutes. Add both onions and the ginger and stir-fry until fragrant, about 1 minute.
  • Slide the noodles into the wok, scatter the bean sprouts over them, and pour in the seasonings. Toss until the mixture is heated through and is coated evenly with the seasonings, about 3 minutes.
  • Stir in the peanuts, scoop the contents of the wok onto a warm serving plate, and serve.

1 lb flat rice noodles (dried or fresh)
1 tablespoon soy sauce or 1 tablespoon light soy sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
2 teaspoons minced garlic
1 teaspoon cornstarch
1/4 teaspoon white pepper
1/2 lb shrimp
2 tablespoons soy sauce or 2 tablespoons light and dark soy sauce
1 teaspoon chili-garlic sauce
1/2 teaspoon sugar
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
3 green onions, trimmed and cut into 1-inch pieces
1 teaspoon minced ginger
1 cup bean sprouts
1/4 cup roasted peanuts

EASY SHRIMP CHOW MEIN

This is a very quick and tasty shrimp chow mein recipe. You can serve over rice instead of chow mein noodles for a different take on the dish.

Provided by kim

Categories     Chow Mein Noodles

Time 35m

Yield 4

Number Of Ingredients 13



Easy Shrimp Chow Mein image

Steps:

  • Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
  • While noodles cook, heat oil in a large pot over medium heat. Add onions and cook and stir until golden, 5 to 7 minutes. Add shrimp and cook and stir until they are bright pink on the outside and the meat is opaque, about 5 minutes. Add consomme, celery, and salt; cook, covered, for 5 minutes. Add bean sprouts and mushrooms and bring to a simmer.
  • Blend water, cornstarch, soy sauce, and sugar together in a small bowl. Add mixture to the pot and simmer for 5 minutes. Serve over cooked chow mein noodles.

Nutrition Facts : Calories 578 calories, Carbohydrate 39.9 g, Cholesterol 345.6 mg, Fat 25.2 g, Fiber 5.7 g, Protein 48 g, SaturatedFat 4.7 g, Sodium 1625.1 mg, Sugar 6.2 g

1 (6 ounce) package chow mein noodles
¼ cup vegetable oil
1 cup chopped onions
2 pounds uncooked medium shrimp, peeled and deveined
1 (14 ounce) can beef consomme
1 cup diced celery
½ teaspoon salt
1 (8 ounce) package bean sprouts
1 (4 ounce) can sliced mushrooms, drained
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

SHRIMP CHOW MEI FUN RECIPE - (4.6/5)

Provided by boandozzy

Number Of Ingredients 11



Shrimp Chow Mei Fun Recipe - (4.6/5) image

Steps:

  • Place warm water in a large bowl, add mei fun noodles, soak until tender (but not too soft). While the noodles are soaking, cut the onion into strips, set aside. Preheat wok over medium heat, add 2 tablespoons cooking oil and heat to hot, add ginger, stir briefly until aromatic (about 2 seconds), then add shrimp, stir fry until the color changes to pink and shrimp are cooked through. Add onions to wok and stir fry briefly, then add Chinese cooking wine, light soy sauce, hoisin sauce and sugar. Mix together well, bring to a boil. Add noodles into the center of sauce, completely soak and heat through. After the noodles are soft, stir around with meat and onions. (This step depends on how moist you want your chow mei fun noodles to be, if the noodles are too dry, just add some water into the wok, then boil through). Season with salt, taste and adjust the seasonings, sprinkle with green onions just before serving. Note: to cook chow fun noodles in sauce and not stick to the pan, the key is to heat the sauces to hot in advance with vegetables and/or meat, then add the noodles.

1 pound large fresh shrimp
6 ounce mei fun noodles, or vermicelli
1 onion, thinly sliced
3 green onions
3 slice fresh ginger root
Peanut oil or olive oil for frying
1 tablespoon Chinese cooking wine (may substitute dry sherry or gin)
1 tablespoon light soy sauce
1/2 teaspoon hoisin sauce
1 teaspoon white sugar
1/3 teaspoon salt

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