Shrimp Chow Fun

Ingredients

• 7 ozdried rice stick noodles, wide; half a standard packet
• 8 ozshrimp, peeled
• 1/2egg, beaten, for the marinade
• white pepper
• 2 tspsesame oil
• 2 tbspcornstarch, 1 tbsp for marinade, 1 tbsp for thickening slurry
• 4 tbspvegetable oil, divided across steps
• 1 tspgarlic, minced
• 1 tspfresh ginger, minced
• 1/2 cuponion, sliced
• 1 cupbean sprouts
• 1/2 cupscallions, sliced
• 1 tbspShaoxing wine, or dry sherry
• 1 tbspoyster sauce
• 1/2 tbspsugar
• 1/2 tbsprice vinegar
• 1 tbspsoy sauce
• 2 tbspwater, for the cornstarch

Method

1. 1

   Soak the noodles in a large bowl of hot tap water for about 30 minutes, until pliable, then drain.

2. 2

   Mix the shrimp with the beaten egg, a pinch of white pepper, 1 tsp of the sesame oil, 1 tbsp of the cornstarch and 1 tbsp of the oil, and leave them while you get everything else ready.

3. 3

   Stir the Shaoxing wine, oyster sauce, sugar, vinegar, soy sauce, the remaining 1 tsp of sesame oil and another pinch of white pepper together in a small bowl. In a cup, mix the other 1 tbsp of cornstarch with the 2 tbsp of water.

4. 4

   Boil the soaked noodles for 2 to 3 minutes, until just tender, then rinse under cold water and drain well.

5. 5

   Heat 2 tbsp of the oil in a wok over high heat and stir-fry the shrimp for 2 to 3 minutes, until pink and just opaque, then lift them onto a plate.

6. 6

   Add the last 1 tbsp of oil, then the garlic, ginger, onion, bean sprouts and scallions, and stir-fry for about 1 minute.

7. 7

   Add the noodles and the sauce, return the shrimp and toss for 1 to 2 minutes, until everything is coated and hot.

8. 8

   Stir the cornstarch mixture and pour it in a little at a time, tossing, until the sauce clings to the noodles.

Nutrition per serving