SHRIMP CHOW MEIN
This is so good! I felt like I had ordered takeout! The flavors were all spot-on with the slightly crunchy vegetables and the sauce was light, but just enough to coat the noodles, veggies, and shrimp.
Provided by Pam Lolley
Categories Chow Mein Noodles
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
- Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
- Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
- Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 44.1 g, Cholesterol 129.2 mg, Fat 22.6 g, Fiber 5.8 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 1079.7 mg, Sugar 4.2 g
SHRIMP CHOW MEIN STIR-FRY
Chow mein noodles that are pre-cooked and seasoned in a wok and tossed together with equally seasoned shrimp.
Provided by jamie
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
- While noodles cook, heat vegetable oil in a wok of large frying pan over medium-high heat. Add onions and fry for 2 minutes. Add shrimp, salt, and pepper; saute for 1 minute. Add ginger, parsley flakes, garlic powder, seasoned salt, and paprika; cook and stir for 1 minute. Stir in soy sauce, then add chicken broth and cook for 3 minutes.
- Stir in cornstarch and continue to cook until thickened. Add cooked chow mein noodles to the mixture; use tongs to toss and stir until noodles are fully coated. Remove from heat, let cool slightly, and serve.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 31.1 g, Cholesterol 49.8 mg, Fat 23.4 g, Fiber 3.7 g, Protein 13.3 g, SaturatedFat 4.1 g, Sodium 1924 mg, Sugar 1.8 g
STIR-FRIED SHRIMP LO MEIN
Make and share this Stir-Fried Shrimp Lo Mein recipe from Food.com.
Provided by chef 998002
Categories < 15 Mins
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Drop noodles into a large quantity of boiling water - at least 2 quarts - and cook 3 1/2 to 5 minutes, until barely tender to the bite. Drain, rinse with cold water and reserve.
- Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes, until tender, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and julienne the caps.
- Combine the beef and oyster sauce in a bowl; stir to coat. Let stand for 10 minutes.
- In another bowl, combine the chicken broth, soy sauce and sesame oil. Set aside.
- Heat a wok over high heat. When hot, add the vegetable oil, swirling to coat the sides. Add the garlic, ginger, and green onions and cook, stirring until fragrant, about 30 seconds. Add the beef and cook, stirring constantly, about 1 minute. Add the mushrooms and bok choy and cook for a minute longer. Add the sauce and noodles. Gently toss until heated through and sauce has thickened. Serve immediately.
CHOW MEIN OR LO MEIN MIXTURE: STIR-FRIED PORK AND SHRIMP I
Number Of Ingredients 9
Steps:
- 1. Shell, devein and dice shrimp then dredge lightly in cornstarch. Sliver pork, or cut in strips. Wash and stem spinach. Mince scallions. 2. Heat oil. Add scallions and stir-fry a few times until translucent. Add pork stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce. 3. Add shrimp, stir-fry until pinkish, then sprinkle with sherry and pepper. 4. Add spinach leaves and stir-fry until dark green and softened, but not limp. Then combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * For the spinach, substitute Chinese cabbage stems, cut in 1 1/2-inch sections and blanched. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
CHOW MEIN OR LO MEIN MIXTURE: STIR-FRIED SHRIMP I
Number Of Ingredients 11
Steps:
- 1. Soak dried mushrooms. 2. Shell, devein and dice shrimp. Mince ginger root then combine with cornstarch, soy sauce and sherry. Add to shrimp and toss to coat. 3. Slice Chinese cabbage, bamboo shoots and soaked mushrooms. 4. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes) then remove from pan. 5. Heat remaining oil. Add salt, then sliced vegetables and stir-fry to coat with oil. Cover pan and cook 2 minutes over medium heat. (The vegetables will cook in their own steam.) Then stir-fry vegetables a few times. 6. Return shrimp, stir-frying only to blend in and reheat. Then combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * For the Chinese cabbage, substitute 2 celery stalks, blanched and sliced and 6 snow peas, stemmed. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SHRIMP LO MEIN
This is pretty much like the shrimp lo mein you buy at an Asian takeout place. You can use chicken instead of shrimp, or even both for a delicious mix. To make it healthier, you can throw in some chopped veggies too.
Provided by melodee
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 102.8 g, Cholesterol 145.8 mg, Fat 17 g, Fiber 5.8 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 1333.5 mg, Sugar 14.4 g
CHOW MEIN OR LO MEIN MIXTURE: STIR-FRIED SHRIMP II
Number Of Ingredients 9
Steps:
- 1. Shell, devein and dice shrimp. Sprinkle with cornstarch, salt and pepper, then toss to coat. Cut zucchini in 1/4-inch slices. 2. Heat oil. Add shrimp and stir-fry until pinkish. Sprinkle with sherry, then stir-fry until sherry evaporates. Remove shrimp from pan. 3. Heat remaining oil. Add zucchini and stir-fry a few times. Then sprinkle with soy sauce and stir-fry until zucchini softens. 4. Return shrimp, stir-frying only to blend in and reheat. Then combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * For the zucchini, substitute broccoli, broken in flowerets and parboiled. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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