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Easy Cantonese-Style Chow Mein (Sara Udon)

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A Cantonese chow mein / sara udon recipe you won’t be able to stop eating!

Ingredients

Scale

Using Yamachan Sara Udon Mix

  • 2 tablespoons vegetable oil
  • 1/2 pound (8 ounces) large shrimp, thawed, peeled
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1/2 green bell pepper, chopped
  • 1 cup cabbage or napa cabbage, chopped
  • 1 tablespoon soy sauce
  • 1/4 cup bamboo shoots
  • 1 cup beans sprouts
  • 1 package Yamachan Sara Udon Mix
  • 2 1/2 cup water
  • White or black ground pepper to taste

Chow Mein Recipe From Scratch

  • 2 tablespoons vegetable oil
  • 1/2 pound (8 ounces) large shrimp, thawed, peeled
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1/2 green bell pepper, chopped
  • 1 cup cabbage or napa cabbage, chopped
  • 1 tablespoon soy sauce
  • 1/4 cup bamboo shoots
  • 1 cup beans sprouts
  • 6 ounces crispy chow mein noodles
  • White or black ground pepper to taste

Sauce:

  • 1 1/2 cup chicken or vegetable broth
  • 1 tablespoon sake
  • 1 1/2 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon granulated sugar, optional
  • 2 tablespoon cornstarch mixed with 5 tablespoons cold water

Instructions

  1. Place the crispy noodles on two separate plates and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add bamboo shoots and cook for 1 minute. Return the shrimp to the pan and stir.
  6. 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.

Notes

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.

Nutrition

Keywords: noodles, dinner, entree, Asian, Japanese, Chinese

Find it online: https://pickledplum.com/cantonese-style-chow-mein/

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