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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 477 Calories

Ingredients

• ¼ teaspoon ground black pepper
• 2 tablespoons oyster sauce
• 2 tablespoons dry sherry
• 1 ½ tablespoons soy sauce
• 2 tablespoons canola oil
• ¼ cup chicken stock
• 1 cup bean sprouts
• ¾ pound uncooked medium shrimp, peeled and deveined
• ½ cup thinly sliced onion
• ½ cup matchstick carrots
• 2 teaspoons toasted sesame oil
• 2 cups fresh baby spinach
• 1 teaspoon light brown sugar
• 1 teaspoon finely chopped garlic
• 8 ounces chow mein noodles
• ½ stalk celery, diagonally sliced
• 1 ½ tablespoons finely chopped fresh ginger
• 4 stalks green onions, thinly sliced on the diagonal

Recipe Instructions

Step 1

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.

Step 2

Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.

Step 3

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.

Step 4

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.