This is so good! I felt like I had ordered takeout! The flavours were all spot-on with the slightly crunchy vegetables and the sauce was light but just enough to coat the noodles, veggies, and shrimp.
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Yield: 4 servings
* 8 ounces chow mein noodles
* ¼ cup chicken stock
* 2 tablespoons dry sherry
* 2 tablespoons oyster sauce
* 1 ½ tablespoon soy sauce
* 2 teaspoons toasted sesame oil
* 1 teaspoon light brown sugar
* ¼ teaspoon ground black pepper
* 2 tablespoons canola oil
* ½ cup matchstick carrots
* ½ cup thinly sliced onion
* ½ stalk celery, diagonally sliced
* 1 ½ tablespoon finely chopped fresh ginger
* 1 teaspoon finely chopped garlic
* ¾ pound uncooked medium shrimp, peeled and deveined
* 1 cup bean sprouts
* 4 stalks of green onions, thinly sliced on the diagonal
* 2 cups fresh baby spinach
Directions / Instructions
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.
source – AllRecipes