2 tablespoon cornstarch mixed with 5 tablespoons cold water
Place the crispy noodles on two separate plates and set aside.
If you are making this recipe from scratch (without the Yamachan Sara Udon Mix), whisk all the ingredients for the sauce in a bowl and set aside.
Heat a large wok or a pan on medium high until it’s hot – about 1 minute. Next add 1 tablespoon of oil and swirl it around. Add shrimp and cook on each side for 2 minutes. Transfer the shrimp to a plate and set aside.
Using the same pan, add the remaining 1 tablespoon of oil. Add onions, carrot, bell pepper and cabbage, and stir fry for 3-4 minutes, until vegetables are tender but still yielding a little crunch. Then add soy sauce and toss to coat the vegetables evenly.
Add bamboo shoots and cook for 1 minute. Return the shrimp to the pan and stir.
Add the sauce mix and bring to a boil. When the sauce thickens, add beans sprouts, toss and turn the heat off. Pour the vegetables over the crispy noodles. Serve with white or black ground pepper.
Since the crispy noodles will begin to soften once the sauce is applied, this chow mein recipe is best fresh. If you’re planning on leftovers, be sure to store the sauce separately from the crispy noodles.
Keywords: noodles, dinner, entree, Asian, Japanese, Chinese