“Grow up, eat some chilli” as Seonkyoung Longest, the queen of Asian cuisine always says 😀 I followed her recipe to create this perfect street style shrimp chowmein or shrimp noodles with bok choy and spring onions (slightly modified). If there’s one dish I could eat all day, everyday, its got to be noodles. mmmmm !
Growing up, whenever I was down or upset, my mum would cheer me up with a comforting bowl of noodles. Since then, it has pretty much been my constant soul food as life happened!
Do watch her YouTube channel for this and more lip smacking Asian food 🙂
I have always been an ardent Asian food lover and living in Kuala Lumpur for more more than 5 years now, my love has grown by leaps and bounds. The truth is I have probably only scratched the surface on making or experiencing South East Asian food because its so rich and diverse! I am definitely learning more and more with each passing day.
So go ahead and try out this recipe. Whether you are a college student or a busy working woman, I can bet you won’t find any easier noodles recipe that tastes this awesome 😀
10-12 peeled and de-veined prawns/ shrimp (medium size is the best)
A pinch of black pepper
1 tbsp vinegar (any type would do)
1/2 cup chicken stock (if you don’t have, then simple warm water would do!)
2 tbsp oyster sauce
1 tsp dark soy sauce
1 thai red chilli chopped (lovely flavour yet low on heat)
5-6 fat cloves of garlic, chopped
1 inch of thinly julienne d ginger
3 medium sized diced shiitake mushroom
3 baby bok choy
3-4 spring onions, chopped into 2 inch long pieces
2-3 tbsp white oil for stir frying
A splash of sesame oil
Salt to taste
300-350 g cooked spaghetti or egg noodles (I used angel hair spaghetti)
Marinate the shrimps with vinegar and black pepper for at least 15 minutes. Heat a wok. Add oil and throw in the prawns to be stir fried for about a minute on high heat (important). Take them out and keep aside.
Add some more oil and heat up the wok again. Add chopped ginger, garlic and red chilies into the wok. Again carefully stir fry them for about a minute (make sure the heat is high and stir continuously). Now is the time to add the bok choy and mushrooms. Keep stir frying as you get the wonderful aroma.
Mix the oyster and dark soy sauce in the chicken stock to make the sauce for our chowmein. Now throw in the cooked (al dente) noodles and the sauce into the wok and keep stir frying. Let everything combine well. Add in the spring onion greens and mix again. Turn off the heat and add a splash of sesame oil for the final wonderful touch. That’s it! Voila 🙂