Shrimp Chow Mein

• portioner: 6 servings
• aktiv tid: 35 minutes
• total tid: 50 minutes

Ingredienser

8 ounces Chinese dried egg noodles

1 cup low-sodium chicken broth

¼ cup oyster sauce

1 tablespoon rice-wine vinegar

1 tablespoon toasted sesame oil

1 ½ teaspoons chili sauce, such as sambal oelek

2 teaspoons grated ginger (from 2-inch piece)

2 teaspoons grated garlic (4 cloves)

3 tablespoons vegetable oil

12 ounces medium shrimp, peeled and deveined, patted dry

Kosher salt

8 ounces snow peas, trimmed

1 bunch scallions (about 8), white and light-green parts cut into 2-inch pieces (1 cup), dark-green tops thinly sliced, for serving

1 cup mung bean sprouts

Vejledning

Soak noodles, then boil until al dente; drain and rinse: Bring a large pot of water to a boil. Meanwhile, soak noodles in hot water 10 minutes. Add soaked noodles to pot. Once water returns to a boil, cook until al dente, 3 to 4 minutes. Drain, run under cold water to stop cooking, and drain again.

Whisk sauce ingredients: In a small bowl, whisk together broth, oyster sauce, vinegar, sesame oil, chili sauce, ginger, and garlic; set aside.

Cook shrimp; transfer to a plate: In a large skillet (preferably cast iron), heat 2 tablespoons vegetable oil over medium-high. Add shrimp in a single layer and season lightly with salt. Cook, flipping once, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Transfer to a plate.

Cook snow peas along with light parts of scallions: Add remaining 1 tablespoon oil to skillet. Add snow peas and white and light-green parts of scallions; cook, stirring occasionally, until crisp-tender and lightly charred in places, about 3 minutes.

Add sauce and boil; toss with sprouts, shrimp, and noodles: Add broth mixture and boil until slightly thickened, about 2 minutes. Add sprouts, shrimp, and noodles and toss until noodles are well coated in sauce.

Top with scallion greens and serve: Serve immediately, sprinkled with scallion tops.