Easy Chinese style kung pao shrimp fried noodles—shrimp chow mein. Sichuan style shrimp chow mein.
I have made this Kung Pao shrimp around one week ago. After that, I am always missing the flavor and taste. You see the result; I adapt it in this easy shrimp chow mein. You can refer to Kung Pao Shrimp for more details about this slightly sweet yet spicy shrimp stir-fry recipe.
Besides the seasonings called in kung pao shrimp, I also add some black pepper powder to add more flavor. And for the vegetables, only round peppers are used. However adding some broccoli or other veggies are also great choices.
Chow mein is always my love because of its simplicity and yummy. But this version is a little bit time-consuming since I use fresh shrimp and then peel the shell by hand. You can use frozen prawn to save the time. If you not love roasted peanuts, you can skip it.
If you do not like shrimp or just cannot eat it, you can use chicken to replace it. And for vegan friends, use tofu to replace the shrimp. However tofu should be fried firstly before using in this shrimp chow mein recipe. You can find more details here(Vegan Kung Pao tofu).
Anyone wants a bowl?
slightly sweet yet spicy kung pao shrimp chow mein.
- 200 g fresh egg noodles or dried egg noodles , around 1/2 pound
- 2 cups of fresh shrimp , or 1 cup of frozen prawn
- 2 tablespoons peanuts oil
- 1 green pepper sliced
- 3 gloves garlic , minced
- 1 inch root ginger sliced
- 1 scallion sliced
- 1 tablespoon roasted peanuts
- 3 ~5 dried chili peppers
- 2 dashes black pepper powder
- 1 tablespoon chopped spring onions
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons black vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chicken stock or water
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Peel the fresh shrimp and then cut trail and head. Or unfreeze the frozen prawn.
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Prepare a small bowl; add all the ingredients for stir-fry sauce. Set aside.
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Heat up 1 tablespoon of cooking oil in pan; add the shrimp in when you can see the waves on the surface. Do a few quick fry and move the shrimp out.
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Leave some oil in pan after removing the shrimps out. Add garlic, ginger, and scallions to stir-fry around 1/2 minute until aroma and then add dried chili pepper to continue cooking for 3 minutes.
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Add green peppers slice to cook until soft. Return shrimps in and pour in the stir-fry sauce. Mix well.
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Add roasted peanuts in. Mix well and set aside.
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Cook the egg noodles in boiling water around 5 minutes. Then transfer out and drain.
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Heat up 1 tablespoon cooking oil in wok. Add cooked egg noodles as well as the cooked kung pao shrimp in. Add 2 dashes of black pepper powder, mix well.
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Garnish some chopped onions and serve hot!
Very colorful dish! I love Sichuan Chinese food. I am glad to find your blog focusing on Sichuan food. Keep up the good work. Following you.
Thanks Holly for stopping by and commenting.
I love Korean style food too. We have lots of Korean style food now here in China and I am addictive to the taste of Kimchi. I will follow along your blog to learn more home cooking Korean style food.
I like these all photos and these all dishes looks like so delicious. I love Chinese dishes and I am very enjoying to read about your post which is so informative for me.
Thanks for stopping by and for the lovely comment.
I just wanted to point out that in step 4, you say to continue cooking the garlic/ginger for half an hour, i assume you mean 3 minutes?
yes, that should be 3 minutes.
i tried this last night for the first time and it was amazing! thanks so much for sharing. 🙂
Great Mia! It is so great to hear your successful feedback.
Would an authentic recipe for this have Sichuan peppercorns instead of black pepper? I have them that I use to make my own 5-spice and would rather use that if you think it would be as good.