When we lived in San Francisco many moons ago, we were a bit disappointed that we could only find soft chow mein and not the crispy one we were used to in Vancouver. I have since learned that we would have had to order it crispy, otherwise known as liang mian huang (两面黄) or asked for Hong Kong style.
The noodles in this recipe are crispy on the outside while the noodles in the middle are still tender. The gravy that is poured over top, gets into all the nooks and crannies of the noodles so that every bite is an explosion of varying textures. A simple meal on the table in about 20 minutes.
Makes 4 servings
Ingredients
½ pound shrimp, deveined deshelled
2 cloves garlic, minced
1 pound chow mein noodles
4 tablespoons avocado oil, divided
2 stalks yue choy, cut into 2 inch pieces
2 tablespoons cornstarch
2 tablespoons cool water
2 eggs
For the Marinade
Pinch Kosher salt
½ teaspoon cornstarch
¼ teaspoon ground white pepper, plus more for garnish
1 teaspoon Shaohsing wine
For the Sauce
1½ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons dark soy sauce
1 teaspoon sugar
Instructions
- Bring a large pot of water to boil.
- In a small bowl, marinate shrimp with pinch salt, ½ teaspoon cornstarch, ¼ teaspoon white pepper, shaohsing wine. Set aside.
- In another small bowl, lightly beat eggs.
- In another small bowl, dissolve cornstarch in cool water to make a slurry.
- Blanch the noodles in the boiling water for 30-60 seconds. Drain well.
- In a large frying pan on medium heat, add 2 tablespoons avocado oil. Add noodles and pan fry for about 2-5 minutes until golden brown. Flip and fry the other side, adding another tablespoon of oil along the side of the pan. Remove the noodles onto a serving platter and set aside.
- Add another tablespoon oil and add shrimp. Cook 1-2 minutes until almost cooked through.
- Add broth and vegetables. Let broth come to a low simmer and cook for 1 minute.
- Stir in slurry. Add the slurry to the sauce and stir until thickened.
- Gently pour beaten eggs in a slow stream to create a ribbon. Stir gently. Turn off the heat.
- Scoop mixture over the noodles. Garnish with a pinch of ground white pepper.
Crispy Chow Mein with Shrimp Egg Swirl
Ingredients
- ½ pound shrimp deveined deshelled
- 2 cloves garlic minced
- 1 pound chow mein noodles
- 4 tablespoons avocado oil divided
- 2 stalks yue choy cut into 2 inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons cool water
- 2 eggs
For the Marinade
- Pinch Kosher salt
- ½ teaspoon cornstarch
- ¼ teaspoon ground white pepper plus more for garnish
- 1 teaspoon Shaohsing wine
For the Sauce
- 1½ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon sugar
Instructions
- Bring a large pot of water to boil.
- In a small bowl, marinate shrimp with pinch salt, ½ teaspoon cornstarch, ¼ teaspoon white pepper, shaohsing wine. Set aside.
- In another small bowl, lightly beat eggs.
- In another small bowl, dissolve cornstarch in cool water to make a slurry.
- Blanch the noodles in the boiling water for 30-60 seconds. Drain well.
- In a large frying pan on medium heat, add 2 tablespoons avocado oil. Add noodles and pan fry for about 2-5 minutes until golden brown. Flip and fry the other side, adding another tablespoon of oil along the side of the pan. Remove the noodles onto a serving platter and set aside.
- Add another tablespoon oil and add shrimp. Cook 1-2 minutes until almost cooked through.
- Add broth and vegetables. Let broth come to a low simmer and cook for 1 minute.
- Stir in slurry. Add the slurry to the sauce and stir until thickened.
- Gently pour beaten eggs in a slow stream to create a ribbon. Stir gently. Turn off the heat.
- Scoop mixture over the noodles. Garnish with a pinch of ground white pepper.