Shrimp Chow Mein

Recipe View 5 mins Prepare the Noodles: Bring a large pot of lightly salted water to a rapid boil. Add the chow mein noodles and cook until tender yet firm, about 3 to 5 minutes. Drain well, rinse with cold water to stop the cooking process, and set aside.

Recipe View 1 mins Whisk the Sauce: In a small bowl, whisk together the chicken stock, dry sherry, oyster sauce, soy sauce, toasted sesame oil, light brown sugar, and ground black pepper until well combined.

Recipe View 3 mins Sauté Vegetables and Shrimp: Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add the canola oil and swirl to coat the bottom of the pan. Heat until the oil just begins to shimmer. Add the matchstick carrots, thinly sliced onion, diagonally sliced celery, finely chopped fresh ginger, and finely chopped garlic to the hot oil. Cook, stirring constantly, until the vegetables begin to soften, about 1 minute. Add the peeled and deveined shrimp and cook, stirring constantly, until they are almost fully cooked, about 2 minutes. Push the vegetables and shrimp to one side of the pan.

Recipe View 4 mins Combine and Simmer: Pour the chicken stock mixture into the skillet. Stir constantly until the sauce is hot and slightly thickened. Add the cooked chow mein noodles and stir well to combine with the sauce, vegetables, and shrimp. Use a metal spatula to gently chop the noodles, which helps to distribute the sauce evenly. Cook, stirring constantly, until the noodles have absorbed most of the sauce, about 2 minutes.

Recipe View 3 mins Finishing Touches: Stir in the bean sprouts and sliced green onions and cook, stirring constantly, until just cooked, about 1 to 2 minutes. Remove the skillet from the heat and stir in the fresh baby spinach until just wilted. Serve immediately and enjoy!