Preparation:   

Preparation time: 30 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

 Protein + Marinade

• 1 lb shrimp extra large shrimp such as U16 or U12 are best!
• 1/2 tsp kosher salt
• 1 tbsp soy sauce low sodium
• 1/4 tsp white pepper
• 1/4 tsp baking soda

 Remaining Ingredients

• 2 cups baby bok choy
• 5 oz mushrooms I used oyster, seafood, and beech mushrooms
• 1/4 cup onion sliced
• 2 scallions cut into 2" pieces
• 3 oz carrot cut into 1" discs
• 5 cloves garlic chopped
• 1 inch ginger sliced
• 1 lb chow mein noodles I used fresh

  Sauce (Gravy)

• 2 cups chicken stock
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 tsp msg optional
• 1 tsp sugar
• 1 tbsp shaoxing wine

  Cornstarch Slurry

• 1/2 cup water
• 1 tbsp cornstarch

Ingredients:

1. Prepare and slice vegetables as directed. Separate garlic, ginger and scallion and set aside.
2. Place peeled and deveined shrimp in a mixing bowl and marinate with soy sauce, white pepper, salt, and baking soda. Set aside for 15 minutes.
3. Mix together 1 tbsp cornstarch + 1/2 cup water to create a cornstarch slurry. Set aside.
4. For the gravy, in a bowl mix together chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, msg, sugar, and shaoxing wine.
5. Bring pot of water to a boil and blanch fresh chow mein noodles for 30 seconds. Immediately drain and dry on paper towel to remove excess moisture.
6. Take pan and heat 3 tbsp of neutral oil over medium high heat. Pan fry noodles until one side is crispy and takes on slight color (2-3 minutes). Flip and pan fry the other side, adding more oil if necessary and pan fry for another 2 minutes until both sides are crispy and the inside is soft.
7. To a hot wok or pan, add 1 tbsp of oil and saute garlic, ginger, and scallion for 30 seconds. Add marinated shrimp and cook over high heat until 75% cooked through and remove (about 2 minutes)
8. Add another tbsp of oil and sauté onion, carrot, bok choy and mushrooms for 2 minutes. Add the premixed sauce and bring to a simmer over medium high heat, then add back shrimp, garlic and scallions to the pan. Let simmer for 2 minutes.
9. Re-mix the cornstarch slurry (cornstarch may have sunk to the bottom), then add it to the gravy mixture. Turn the heat to high and stir throughout until the gravy has thickened, about 1 minute
10. Immediately top vegetables, shrimp, and sauce directly over pan fried noodles.

Posted by Coba Grills and we thank CJ Eats for this delicious recipe and the recipe link https://cjeatsrecipes.com/hong-kong-style-shrimp-chow-mein-noodles/