30-Min Hong Kong Crispy Chow Mein with Shrimp
Hong Kong Crispy Chow Mein with Shrimp features golden crispy noodles topped with juicy shrimp, vegetables, and a silky savory sauce.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon cornstarch
- 1 teaspoon cooking oil
For the crispy chow mein
- 1 package Hong Kong pan-frying noodles
- 1 teaspoon cornstarch
- 4 tablespoons cooking oil
For the sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Pinch of white pepper
- 2 cups unsalted chicken stock
- 2 tablespoons cornstarch
- 6 tablespoons water
For the stir-fry
- 2 tablespoons cooking oil, divided
- 1 cup snow peas
- 1 cup beech mushrooms
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
Instructions
- To season the shrimp, in a bowl, mix the shrimp with the salt until slightly sticky, then add the white pepper, cornstarch, and cooking oil and mix until evenly coated, then let sit while preparing the remaining ingredients.
- To prepare the sauce, in a bowl, mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, and chicken stock until combined, then in a small bowl, mix the cornstarch and water to form a slurry.
- To prepare the noodles, in a pot over high heat, blanch the noodles for about 2 minutes until just softened, then rinse briefly in cold water and drain very well, then lightly toss with the cornstarch.
- To pan-fry the noodles, in a wok over medium-high heat, add the cooking oil and spread the noodles evenly, then let the moisture cook off first and pan-fry for about 3 minutes until golden and crispy, then flip and pan-fry the other side for another 3 minutes until crispy, then transfer to a serving plate.
- To stir-fry the shrimp, in the same wok over high heat, add 1 tablespoon of cooking oil and stir-fry the shrimp for about 1 minute until just pink, then remove.
- To stir-fry the vegetables, in the same wok over high heat, add the remaining cooking oil and stir-fry the snow peas and mushrooms for about 1 minute until slightly tender, then add the ginger and garlic and stir-fry briefly until fragrant.
- To finish, pour in the sauce and bring to a simmer, then stir the slurry again and slowly pour it in until thickened, then return the shrimp and toss briefly before pouring everything over the crispy noodles.
Video
Notes
Season the shrimp first: This helps the shrimp stay juicy and flavorful.
Drain the noodles well: Less moisture helps the noodles crisp more evenly.
Use cornstarch on the noodles: It helps absorb moisture and creates a crispier crust.
Let the crust fully set before flipping: Once crispy, the noodles hold together much more easily.
Keep the heat steady: Medium-high heat helps the noodles brown without burning.
Serve immediately: The contrast between crispy noodles and silky sauce is best while fresh.
Protein swap: You can use chicken, beef, tofu, or scallops.