Shrimp Chow Mein
This shrimp chow mein is delicious — it tastes just like takeout! The flavors are spot-on, the vegetables are slightly crunchy, and the sauce is light but enough to coat the noodles, veggies, and shrimp.
chow mein noodles
8
ounces
chicken stock
¼
cup
dry sherry
2
tablespoons
oyster sauce
2
tablespoons
soy sauce
1 ½
tablespoons
toasted sesame oil
2
teaspoons
light brown sugar
1
teaspoon
ground black pepper
¼
teaspoon
canola oil
2
tablespoons
matchstick carrots
½
cup
thinly sliced onion
½
cup
celery, diagonally sliced
½
stalk
finely chopped fresh ginger
1 ½
tablespoons
finely chopped garlic
1
teaspoon
uncooked medium shrimp, peeled and deveined
¾
pound
bean sprouts
1
cup
green onions, thinly sliced on the diagonal
4
stalks
fresh baby spinach
2
cups
 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
  Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
  Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
  Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.
