Shrimp Chow Fun

Story behind the dish

Imagine a bustling street corner in Hong Kong, where fragrant aromas of sizzling seafood and savory spices fill the air. Shrimp Chow Fun is a beloved Cantonese classic that captures the vibrant energy of Hong Kong’s food stalls—combining tender prawns, chewy rice noodles, and a symphony of bold flavors in every bite. This dish not only celebrates the art of stir-frying but also tells a story of simple ingredients transformed into a culinary masterpiece. Whether for a quick weeknight dinner or a special feast, this recipe is a satisfying journey into authentic Asian flavors.

Ingredients

• 8 oz (227 g) rice stick noodles
• 8 oz (227 g) peeled prawns
• 1/2 large egg
• Pinch of white pepper
• 2 teaspoons sesame seed oil
• 2 tablespoons cornstarch
• 4 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/2 cup chopped onion
• 1 cup bean sprouts
• 1/2 cup sliced spring onions (scallions)
• 1 tablespoon cooking wine (sherry)
• 1 tablespoon oyster sauce
• 1/2 tablespoon sugar
• 1/2 tablespoon vinegar (rice vinegar preferred)
• 1 tablespoon soy sauce

Step-by-step

1. Soak the rice noodles
   Submerge the rice noodles in water and let them soak overnight until they are soft and pliable.

2. Boil the rice noodles
   Bring a pot of water to a boil. Cook the soaked noodles for 10-15 minutes, then drain and rinse with cold water to stop the cooking process. Set aside.

3. Marinate the shrimp
   In a bowl, combine the prawns, egg, a pinch of white pepper, 1 teaspoon sesame seed oil, 1 tablespoon cornstarch, and 1 tablespoon oil. Mix well until the prawns are coated evenly. Let it sit for a few minutes to absorb the flavors.

4. Stir-fry the shrimp
   Heat 2 tablespoons of oil in a wok over medium-high heat. Add the marinated prawns and cook until they turn golden brown, about 2-3 minutes. Remove the prawns and set aside.

5. Cook the vegetables and noodles
   Add 1 tablespoon of oil to the wok. Sauté the minced garlic and ginger briefly, then toss in the chopped onions, bean sprouts, and spring onions. Stir-fry until fragrant and slightly tender.

6. Combine everything
   Add the cooked noodles to the wok, then pour in the cooking wine, oyster sauce, sugar, vinegar, sesame seed oil, a pinch of white pepper, and soy sauce. Mix well to coat the noodles and vegetables evenly.

7. Add the shrimp back in
   Return the cooked prawns to the wok, stirring gently to combine all the ingredients.

8. Thicken the sauce
   In a small bowl, whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons water. Slowly add this slurry to the wok, stirring constantly until the sauce reaches your desired consistency.

Chef’s tips & serving ideas

• Serve hot, garnished with extra sliced spring onions for a fresh touch.
• Pair with a side of steamed bok choy or your favorite Asian pickles for a complete meal.

Closing thoughts

This Shrimp Chow Fun embodies a perfect balance of textures and flavors—chewy noodles, succulent prawns, and a savory, slightly tangy sauce that brightens every bite. With just a handful of ingredients and a few simple steps, you can recreate the lively spirit of a Hong Kong street stall right in your own kitchen. Whether sharing with family or enjoying solo, this dish invites warmth and celebration at every meal.