Stir-Fried Prawn & Vegetable Chow Mein

Stir Fried Prawn & Vegetable Chow Mein

Details

Stir-fried prawns, red peppers, carrots, onions and tender chow mein noodles are tossed together with a flavorful sesame-oyster sauce.
  • Serves: 4
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 27,423
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Cooking the Chow Mein Noodles

• 1/2 lb fresh chow mein noodles
• salt (for cooking the noodles)
• 1/2 tsp peanut oil

Method

To cook the noodles, fill a medium pot with cold water and bring to a boil. Add approximately 1/4 tsp table salt per liter/quart of water.

Add the noodles and let the water return to a rolling boil. Cook for approximately 1 minute or according to the package directions.

Drain the noodles and immediately rinse with several changes of cold water to remove the excess starch. Drain thoroughly in a colander.

Transfer the noodles back to the empty pot and add the oil. Toss to combine to prevent the noodles from sticking together. Set aside.

Step 2: Preparing the Sauce

• 3 tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp sesame oil
• 1/4 tsp sugar
• 1 tsp sambal oelek

Method

To prepare the sauce, simply mix the ingredients together and set aside.

Step 3: Preparing Your Mise en Place

• 1/2 cup onions
• 1/2 cup carrots
• 1/2 cup red peppers
• 1 tbsp ginger (approx. 1" -inch piece)
• 1 tbsp garlic (approx 3 to 5 cloves)
• 2 green onions
• 6 long, Thai red chilies
• 1/4 cup peanuts (optional)
• 1 tsp sesame seeds
• 6 oz small prawns
• 3 dried, red chilies

Method

To prepare your mise en place, first slice the onions. Julienne the carrots and red peppers. Thinly slice the Thai red chilies into rounds. Mince the ginger and garlic. Shred the green onions into thin pieces, approximately 2" -inches long. Measure out the dried chilies, sesame seeds, and/or peanuts (if using) and set aside.

Peel and devein the shrimp. Set aside.

Step 4: Stir-Frying the Dish

• 1 to 2 tbsp peanut oil

Method

To stir-fry the dish, line the ingredients up in the proper cooking order. Heat a wok over high heat. Once hot, cook the stir-fry according to the basic steps in the lesson. Keep in mind that vegetables should be added in the correct order so that they are all done at the same time.

First, stir-fry the dried chilies for a few seconds before adding the prawns. Once opaque and almost cooked through, remove the prawns from the wok and set aside. Stir fry the onions — carrots — Thai chilies and red peppers — followed by the ginger and garlic. Add the noodles and toss to combine. Return the prawns, along with any juices to the wok and add the sauce. Toss again to thoroughly heat through. Add the green onions, peanuts and/or sesame seeds. Toss again. Feel free to add a touch more oil during the stir-frying process, if needed. Serve immediately.

5 Comments

  • Laura C
    Laura C
    I was so pleased with the results of this dish! I have had mixed emotions about stir-frying because, as mentioned in the lesson, there are little details that truly make a difference between success and failure and I did not know which steps were these. In this case, It is tricky to time the cooking of the noodles with the preparation of the other ingredients for the noodles get cold quickly and stick in spite of the use of sesame oil, but I managed. I also loved the sauce and incorporated at the end. Before this lesson, when stir frying, I added the sauces in the middle of the cooking process and the result was rather dried dishes. Thank you for this great recipe and this very iluminating cooking class. What is next?
  • Dawn T Rouxbe Staff
    Dawn T
    So glad that you were happy with the dish Laura. As for timing, it's gets easier and easier the more you practice with both this dish and stir-frying in general. As for where to go next, I would highly recommend you keep going on the practice recipes from the lesson on stir-frying. Some of my favorites were the Kung Pao, Barbecued Pork Chow Mein, Stir-Fried Beef & Vegetables, Stir-Fried Vinegar-Glazed Pork, Chicken and Black Bean...oh and the Lemongrass Chicken. Okay, what can I say, there are some good ones in there. Enjoy and happy stir-frying.
  • Andrew L
    Andrew L
    This was really good and a nice change from chicken and beef stir fries. I may tone it down on the peppers next time as some of my family are not big hot spice fans. Thanks for sharing this.
  • Ken R Rouxbe Staff
    Ken R
    Thank you Andrew. We're happy that you all enjoyed it. You can certainly tone down the pepper and make some spicy sauce available on the side. Enjoy!
  • Joe E
    Joe E
    Followed the recipe to the letter except I doubled it. It was fantastic! If I were to change anything I would use slightly (ever so slightly) less sesame oil. Otherwise making this dish was a pleasure! Served it family style with a lime cut into wedges and tossed on top! I had no issues with sticky noodles as mentioned earlier. I rinsed them several times, loosened them by hand, which helped release more water, and held them in the pot until it was there time to hit the pan. I did make sure the pit was cold before adding them, perhaps that helped them not to get sticky.

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