Easy Shrimp Chow Mein
slightly sweet yet spicy kung pao shrimp chow mein.
Servings 2 making 2 bowls
Calories 758kcal
Ingredients
- 200 g fresh egg noodles or dried egg noodles , around ½ 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
Stir-fry sauce
- 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
Instructions
- Peel the fresh shrimp and then cut trail and head. Or unfreeze the frozen prawn.
- Prepare a small bowl; add all the ingredients for stir-fry sauce. Set aside.
- 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.
- Leave some oil in pan after removing the shrimps out. Add garlic, ginger, and scallions to stir-fry around ½ minute until aroma and then add dried chili pepper to continue cooking for 3 minutes.
- Add green peppers slice to cook until soft. Return shrimps in and pour in the stir-fry sauce. Mix well.
- Add roasted peanuts in. Mix well and set aside.
- Cook the egg noodles in boiling water around 5 minutes. Then transfer out and drain.
- 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.
- Garnish some chopped onions and serve hot!
Nutrition
Calories: 758kcal | Carbohydrates: 87g | Protein: 45g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 406mg | Sodium: 1895mg | Potassium: 610mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1775IU | Vitamin C: 30.6mg | Calcium: 241mg | Iron: 5.7mg