Jumbo Shrimp Stir-Fry on Crispy Chow Mein Nests
with Mushrooms and Snap Peas
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
3 unit(s)
Shanghai Bok Choy
113 g
Mushrooms
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Egg, Gluten, Sesame, Wheat, Tree nuts, Mustard, Soy, Fish, Milk, Sulphites, Crustaceans)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Egg, Gluten, Sesame, Wheat, Tree nuts, Mustard, Soy, Fish, Milk, Sulphites, Crustaceans)
2 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Egg, Gluten, Sesame, Wheat, Tree nuts, Mustard, Soy, Fish, Milk, Sulphites, Crustaceans)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Egg, Gluten, Wheat, Mustard, Soy, Fish, Milk, Sulphites, Crustaceans)
18 g
Cornstarch
(May contain traces of: Egg, Sesame, Wheat, Tree nuts, Mustard, Soy, Fish, Milk, Sulphites, Crustaceans, Triticale, Peanuts)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Rinse noodles in warm water until separated. Drain well.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, then noodles. Cook for 4-5 min, stirring often, until crispy.
- Remove from the heat, then transfer noodles to a plate. Set aside.
- Meanwhile, quarter mushrooms.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Thinly slice green onion.
- In a medium bowl, whisk together oyster sauce, cooking wine, broth concentrate, cornstarch, half the sesame oil and 1/2 cup (1 cup) cold water. (NOTE: This is your stir-fry sauce!)
- Reheat the same pan (from step 1) over medium-high.
- When hot, add remaining sesame oil, then mushrooms and carrots. Cook for 5-6 min, until carrots begin to soften.
- Add pepper. Cook for 1 min, stirring often, until pepper begins to soften.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Remove from heat.
- Transfer veggies to a plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
- To the pan with shrimp, add stir-fry sauce. Cook for 2-3 min, until sauce thickens.
- Remove from heat.
- Stir in vegetables.
- Divide crispy noodles between plates. Top with stir-fry mixture.
- Sprinkle green onions over top.
