Hong Kong Style Shrimp Chow Mein Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hong Kong-style shrimp chow mein with pan-fried noodles, shiitake mushrooms, bean sprouts, and scallions tossed in a wok. The result is slightly crispy, chewy noodles with umami flavor and the coveted wok hay.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces fresh, thin Hong Kong Style Egg Noodles
- 12 large shrimp ((21 to 25 size, peeled, deveined, and butterflied))
- Vegetable oil
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 1½ cups mung bean sprouts
- 1 tablespoon hot water
- ¼ teaspoon sugar
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon oyster sauce
- 3 teaspoons Shaoxing wine ((divided))
- ⅛ teaspoon white pepper
- 3 fresh Shiitake mushrooms ((or dried Shiitake mushrooms soaked for 1 hour and sliced))
- 2 teaspoons fresh ginger ((finely julienned))
- 2 scallions ((finely julienned))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 368mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 287mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.