Shrimp Chow Fun | Shrimp Stir Fry With Thick Rice Noodles Recipe

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while spaghetti mimics texture.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner while tofu is a budget-friendly protein.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin offers a similar sweetness without shellfish.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is less expensive.

Marinate the shrimp with salt, sugar, white pepper powder, baking soda, cornstarch, rice wine, oil, and a little sesame oil; mix thoroughly and set aside.

Mince 2 cloves of garlic.

Chop 3 green onions; cut the stem part into small pieces and the leafy part into 2-inch sections.

Cut 1/2 onion into strips, breaking it up for easier stir-frying.

Rinse bean sprouts thoroughly and let them drain; remove both ends for a more appealing look.

Prepare fresh rice noodles by peeling them apart; ensure they are elastic and not firm to the touch.

Mix together soy sauce, dark soy sauce, sugar, and some white pepper powder until the sugar is dissolved to make the chaan sauce.

Add oil to a hot pan over medium-high heat; stir-fry the onion for about 30 seconds.

Add a little chaan sauce to the onion and stir-fry for about 10 more seconds; remove the onion from the pan.

Add more oil to the pan if needed; add chopped green onions and let them sizzle briefly.

Add the shrimp, spreading them out in the pan; let them pan-fry until the bottom turns orange, then flip to cook the other side.

Once both sides are orange, add minced garlic and stir-fry briefly to mix.

Add a touch of dark soy sauce and continue to stir-fry until the shrimp color looks even; remove the shrimp from the pan.

Turn the heat to high; add oil to the pan and immediately add the rice noodles, spreading them out.

Let the rice noodles pan-fry for 15 to 20 seconds, then toss them and let them pan-fry for another 15 to 20 seconds to heat up and bring out the aroma.

Add the chaan sauce to the rice noodles and toss until the color is even; for first-time makers, add the sauce in 2 to 3 batches for better control.

Once the rice noodles are evenly colored, add the bean sprouts and shrimp back to the pan; give everything a few quick tosses.

Add the stir-fried onion and the rest of the green onions to the pan; toss everything together quickly to mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens