Do I actually need a wok?

Nope! Any deep skillet or frying pan will work. Don't get too hung up on your kitchen tools for this one. I use a flat bottom wok (which is basically just a deep frying pan anyway).

Why are my noodles mushy?

They might be overcooked. When making chow mein, I use the cook timing instructions from the package as a baseline. But, once my noodles are boiling, I start testing doneness about two minutes before the package says they should be perfect. As soon as the noodles are al dente, I drain them - and try to assemble the dish soon after so they don't clump up.

Why is my bok choy soggy?

The stovetop heat may not be high enough. Stir frying this recipe on high heat is important. Veggies cooked on high heat cook quickly, while retaining their crunch. Cooking on medium or low heat will take longer - and essentially steam your ingredients.

I can't find shaoxing wine. Is there a good substitute?

Yes! Just use an equivalent amount of dry sherry.

The Best Shrimp Chow Mein

Name: The Best Shrimp Chow Mein
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: ½ pound large shrimp (about 18 to 20 shrimp), thawed, peeled, and deveined; 2 tablespoon neutral oil such as vegetable oil or peanut oil; 6 ounces chow mein noodles; 2 cups sliced baby bok choy or napa cabbage; 3 green onions, thinly sliced on the bias (diagonally); 2 cups bean sprouts; Salt and pepper, to taste; 2 tablespoon oyster sauce; 1 tablespoon regular soy sauce; 2 teaspoons shaoxing wine or dry sherry; 3 tablespoons chicken broth; 2 teaspoons toasted sesame oil

Description

My Shrimp Chow Mein recipe has loads of ‘wok hei’ and is packed Chinese vegetables and springy shrimp. Just 25 minutes from start to finish.

Ingredients

Units Scale

1/2 pound large shrimp (about 18 to 20 shrimp), thawed, peeled, and deveined
2 tablespoon neutral oil such as vegetable oil or peanut oil
6 ounces chow mein noodles
2 cups sliced baby bok choy or napa cabbage
3 green onions, thinly sliced on the bias (diagonally)
2 cups bean sprouts
Salt and pepper, to taste

Chow mein sauce

2 tablespoon oyster sauce
1 tablespoon regular soy sauce
2 teaspoons shaoxing wine or dry sherry
3 tablespoons chicken broth
2 teaspoons toasted sesame oil

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Instructions

Make the chow mein sauce: Whisk the ingredients for the chow mein sauce in a bowl and set aside.
Cook the noodles: Fill a medium or large pot with water and bring it to a boil. Add the chow mein noodles and cook according to the directions on the package (about 3 minutes). Drain the noodles and set them aside.
Warm up the wok: Heat a wok or a deep nonstick skillet over high heat. When the wok is hot, add 1 tablespoon of oil and swirl it around to coat the surface evenly.
Cook the shrimp: Add the shrimp and stir fry for 4 minutes, until the shrimp are cooked through. Transfer the shrimp to a plate and set aside.
Cook the bok choy and green onions: Using the same wok over high heat, add the remaining tablespoon of oil and add the bok choy and green onions. Cook for 2 minutes.
Return the noodles and shrimp to the wok and add the sauce: Add the chow mein noodles and cooked shrimp to the wok and pour the sauce over. Toss well to combine.
Add bean sprouts and serve: Turn the heat off and add the bean sprouts. Lightly toss them and transfer the chow mein noodles to a serving plate. Serve immediately.

Notes

Cover and store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 5.5g
Sodium: 971mg
Fat: 16.2g
Saturated Fat: 6.9g
Unsaturated Fat: 2.7g
Trans Fat: 0.3g
Carbohydrates: 37.1g
Fiber: 3.1g
Protein: 17.4g
Cholesterol: 91.5mg