Shrimp chow fun — silky wide rice noodles stir-fried with marinated prawns, beansprouts and spring onions in a savoury soy and oyster sauce. A satisfying Cantonese classic.
- 1/2 bag Rice Stick Noodles
- 8 oz Prawns
- 1/2 Egg
- pinch Pepper
- 2 tsp Sesame Seed Oil
- 2 tbs Cornstarch
- 4 tbs Oil
- 1 tsp Minced Garlic
- 1 tsp Ginger
- 1/2 cup Onion
- 1 cup Bean Sprouts
- 1/2 cup Spring Onions
- 1 tbs Cooking Wine
- 1 tbs Oyster Sauce
- 1/2 tbs Sugar
- 1/2 tbs Vinegar
- 1 tbs Soy Sauce
Video
Preparation
- Soak the rice noodles overnight until soft.
- Boil the noodles for 10–15 minutes, then rinse with cold water to stop the cooking.
- In a bowl, marinate the shrimp with the egg, a pinch of white pepper, 1 teaspoon sesame oil, 1 tablespoon cornstarch and 1 tablespoon oil, mixing well.
- In a wok, add 2 tablespoons oil and the shrimp, and stir-fry until golden brown, then set aside.
- Add 1 tablespoon oil to the wok, then the minced garlic, ginger and all the vegetables. Add the noodles to the wok.
- Next add the cooking wine, oyster sauce, sugar, vinegar, sesame oil, a pinch of white pepper and the soy sauce, then add the shrimp back in.
- To thicken the sauce, whisk together 1 tablespoon cornstarch and 2 tablespoons water, then slowly add to the stir-fry until it reaches the right thickness.
