Best Shrimp Chow Fun Recipes

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

Provided by boandozzy

Number Of Ingredients 11

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

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.

Shrimp Chow Fun image

Provided by chia2160

Categories Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

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

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.