Recipe byThe ZestyPlate Kitchen
Silky wide rice noodles stir-fried with marinated prawns, beansprouts and spring onions in a savoury soy and oyster sauce. A satisfying Cantonese classic.
Shrimp chow fun is a Cantonese stir-fry built around wide, silky rice noodles tossed with juicy prawns in a savoury soy and oyster sauce. What sets it apart is the fierce wok heat, which lends the noodles a faint smoky char. It is a satisfying noodle dish in the takeaway mould that you can pull off at home.
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Prep 20 min
Cook 15 min
Total 35 min
Medium
Scale:
- 1/2 bag Rice Stick Noodles
- 8 oz Prawns
- 1/2 Egg
- pinch Pepper
- 2 tsp Sesame Seed Oil
- 2 tbs Cornstarch
- 4 tbs Oil
- 1 tsp Minced Garlic
- 1 tsp Ginger
- 1/2 cup Onion
- 1 cup Bean Sprouts
- 1/2 cup Spring Onions
- 1 tbs Cooking Wine
- 1 tbs Oyster Sauce
- 1/2 tbs Sugar
- 1/2 tbs Vinegar
- 1 tbs Soy Sauce
Preparation
- Soak the rice noodles overnight until soft.
- Boil them for 10 to 15 minutes, then rinse under cold water to stop the cooking.
- In a bowl, mix the prawns with the egg, a pinch of white pepper, 1 teaspoon sesame oil, 1 tablespoon cornstarch and 1 tablespoon oil until well coated.
- Heat 2 tablespoons oil in a wok, add the prawns and stir-fry until golden, then set them aside.
- Add 1 tablespoon oil to the wok, followed by the minced garlic, ginger and all the vegetables, then tip in the noodles.
- Pour in the cooking wine, oyster sauce, sugar, vinegar, sesame oil, a pinch of white pepper and the soy sauce, then return the prawns to the wok.
- To thicken, whisk 1 tablespoon cornstarch with 2 tablespoons water and trickle it into the stir-fry until the sauce reaches the consistency you want.
Tips from the ZestyPlate Kitchen
- Cook the wide rice noodles to just tender so they hold together rather than falling apart in the wok.
- Get the wok as hot as you can for that smoky, charred edge.
- A short marinade keeps the prawns tender and well seasoned.
- Toss everything gently so you don't shred the delicate noodles.
Frequently Asked Questions
Wide, flat fresh rice noodles, sometimes labelled ho fun or chow fun, are the traditional choice. Dried wide rice noodles work too once soaked until pliable.
Be gentle and resist over-stirring. Cooking them to just tender, rather than soft, also helps them stay in one piece.
Yes. Beef, chicken or tofu all slot in nicely, either instead of the prawns or alongside them.
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