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Shrimp Chow Fun

Tender, succulent, and PLENTIFUL shrimp in this classic dish. You won't need takeout again after trying this non-greasy, all natural version.
Course Main Course
Cuisine Chinese
Diet Low Lactose
Keyword chinese takeout, noodle stir fry
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 408kcal

Ingredients

  • 4 oz rice noodles dried or fresh
  • 3/4 lb shrimp defrosted and patted dry
  • 3 tsp oil separated into 1 tsp portions
  • 3 ea eggs beaten
  • 1 ea red bell pepper julienned
  • 4 oz bean sprouts (optional)
  • 4 ea green onion cut into 2" pieces
  • 1 tsp garlic minced
  • 1 tsp ginger (optional) minced

Sauce

  • 1 Tb fish sauce
  • 1 Tb soy sauce
  • 1/2 Tb sweet chili sauce (optional)
  • 1/2 tsp mushroom seasoning (optional) or shiitake mushroom powder
  • salt to taste

Instructions

  • If using fresh rice noodles, separate into strands, since they are probably all stuck together. If using dried rice noodles, cook according to the package directions. This will usually involve dropping them into boiling water and cooking for 2-3 minutes until soft but not completely mushy. Drain, rinse with cold water and set aside.
  • Heat a nonstick pan to medium heat. Add 1 tsp oil and the eggs. Keep stirring and cooking until the eggs are cooked and fairly dry with no major wet spots. Remove the eggs onto a plate and set aside.
  • Wipe out the pan with a paper towel and heat up back on the stove to medium heat. Add 1 tsp oil. Add the shrimp in an even layer. Cook for 1-2 minutes until the bottoms are pink and flip over. Season with salt if desired. Cook for another 2-3 minutes until the shrimp is curled, firm to the touch and cooked through. Remove to a plate and set aside.
  • Wipe out the pan and return pan to the stove. Heat to medium heat and add the last tsp of oil. Add the garlic and ginger. Stir and cook for 30 seconds until fragrant.
  • Add the red bell pepper, bean sprouts, and green onion to the pan. Cook for 2-4 minutes until soft. Add salt if desired.
  • Add the rice noodles, fish, sauce, and soy sauce to the pan and cook for 2-3 minutes while stirring until heated through. Add any other seasonings, such as the mushroom seasoning and sweet chili sauce.
  • Add the eggs and shrimp back to the pan. Cook while stirring for 1-2 minutes until heated through.
  • Taste and check for any final seasoning. Add salt if needed. Serve hot and with hot sauce on the side if you like it spicy. :)

Notes

  1. For the love of noodles and easy cleanup, use a nonstick pan or well seasoned wok. Otherwise, the noodles will stick, and you'll get a noodle graveyard in the pan.
  2. Make sure your pan is big enough. I used a 10 inch skillet that was probably too small, so I just took care to stir carefully.
  3. You can use any size shrimp you like. I would recommend using raw shrimp and cooking it yourself for maximum flavor, rather than precooked shrimp.

Nutrition

Calories: 408kcal | Carbohydrates: 52g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 2278mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 1mg