This recipe makes Shrimp Chow Fun, a classic Chinese stir-fried noodle dish. It features succulent shrimp, soft rice noodles, and fresh vegetables tossed in a savory sauce.
Prepare the Noodles: Place 0.5 bag of rice stick noodles in a large bowl. Cover the noodles completely with room temperature water. Soak the noodles for 8-12 hours, or overnight, until they are very soft and pliable. Drain the softened noodles. Bring a large pot of water to a boil. Add the soaked noodles to the boiling water. Cook the noodles for 10-15 minutes, or until tender but still firm. Drain the cooked noodles immediately. Rinse the noodles thoroughly with cold water to stop the cooking process and prevent them from sticking together. Set aside. 2. Marinate the Shrimp: In a medium bowl, combine 8.0 oz of prawns, 0.5 egg, 1 pinch of pepper, 1.0 teaspoon of sesame seed oil, 1.0 tablespoon of cornstarch, and 1.0 tablespoon of oil. Mix all ingredients together thoroughly until the shrimp are evenly coated. Let the shrimp marinate for at least 15 minutes. 3. Prepare the Sauce: In a small bowl, whisk together 1.0 tablespoon of cooking wine, 1.0 tablespoon of oyster sauce, 0.5 tablespoon of sugar, 0.5 tablespoon of vinegar, 1.0 teaspoon of sesame seed oil, 1 pinch of pepper, and 1.0 tablespoon of soy sauce. Set the sauce mixture aside. 4. Stir-fry the Shrimp: Heat a wok or large skillet over high heat. Add 2.0 tablespoons of oil to the hot wok. Swirl to coat the bottom. Add the marinated shrimp to the wok in a single layer. Stir-fry for 2-3 minutes, or until the shrimp turn pink and are golden brown on the edges. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the wok and set them aside on a clean plate. 5. Stir-fry Vegetables: Add 1.0 tablespoon of oil to the same wok, keeping it over high heat. Add 1.0 teaspoon of minced garlic and 1.0 teaspoon of ginger. Stir-fry for 30 seconds until fragrant. Add 0.5 cup of onion to the wok. Stir-fry for 1-2 minutes until slightly softened. Add 1.0 cup of bean sprouts and 0.5 cup of spring onions. Stir-fry for another 1-2 minutes until vegetables are crisp-tender. 6. Combine and Finish: Add the cooked rice noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles and vegetables. Toss everything together well for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce. Return the cooked shrimp to the wok. Toss gently to combine all ingredients and heat through for 1 minute. To thicken the sauce, in a small bowl, whisk together the remaining 1.0 tablespoon of cornstarch and 2.0 tablespoons of water to create a slurry. Pour the cornstarch slurry slowly into the stir-fry while tossing continuously. Cook for 30 seconds to 1 minute, or until the sauce thickens to your desired consistency and coats the noodles. Serve immediately.