The Shrimp Chow Fun My Dad's Made 100,000 Times

Ingredients

• 454 g (1 lb)fresh rice noodles
• 142 g (5 oz)shrimp
• 170 g (6 oz)bean sprouts
• 85 g (3 oz)onion
• 5 ml (1 tsp)cornflour
• 14 g (0.5 oz)spring onion
• 30 ml (2 tbsp)light soy sauce
• 5 ml (1 tsp)chicken bouillon
• to tastesesame oil
• 15 ml (1 tbsp)vegetable oil

Instructions

1. 1

   Prepare the shrimp

   Peel the shrimp if they are unpeeled; ready-peeled shrimp can be used instead.

2. 2

   Slice the onions

   Cut the onion and spring onion into thin slices.

3. 3

   Loosen the noodles

   Fresh rice noodles may be tightly compressed in their package. Spread them out and massage them to loosen.

4. 4

   Heat the wok

   Set the wok over the highest heat and let it heat for about 3 to 5 minutes, until it begins to smoke and you can feel the heat when holding your palm close to it.

5. 5

   Cook the shrimp

   Once the wok is hot, add the shrimp and cook for about 60 to 90 seconds in total, turning them halfway through. Remove them when cooked.

6. 6

   Cook onion and noodles

   Add more oil to the wok along with the sliced onion. Cook for about 20 to 30 seconds, until fragrant, then cook the noodles.

7. 7

   Add the remaining ingredients

   After the noodles have cooked for about 4 minutes, gradually add the light soy sauce, cooked shrimp, spring onion, chicken bouillon and bean sprouts. Gently stir and flip the noodles, then add sesame oil to taste.

8. 8

   Serve the noodles

   Plate the noodles and serve.

What is shrimp chow fun?

Chow fun is a Chinese stir-fried dish built around broad rice noodles; shrimp chow fun adds seafood to the noodles and vegetables. It is especially associated with Cantonese cooking, where a hot wok helps give the noodles their characteristic savoury, lightly smoky flavour.

This version pairs shrimp with bean sprouts, onion and spring onion. Its short cooking time suits fresh noodles and keeps the vegetables lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 10g protein, 30g carbs, 5g fat.

The rice noodles provide most of the carbohydrates, while the shrimp contributes protein. Vegetable oil and sesame oil supply most of the fat; serve a portion with extra vegetables if you want a more balanced plate.

Choose and loosen the noodles

Fresh noodles: These are soft and can arrive pressed together, so separate them gently before they go into the wok. Handle them carefully to avoid breaking the broad strands.

Dry noodles: The recipe calls for fresh rice noodles, so dried noodles are not a direct swap; they need different preparation and may cook to a different texture.

Get the wok properly hot

High heat: The method calls for heating the wok on the highest setting for about 3 to 5 minutes, until it begins to smoke. Have the ingredients ready before you start cooking, as the stages move quickly.

Oil: Add oil when the wok is hot, then cook the shrimp briefly. Remove them before cooking the onion and noodles so they can be returned at the end without prolonged cooking.

Keep the shrimp tender

Shrimp: Cook them for about 60 to 90 seconds in total, turning halfway through, and take them out once done. Their exact cooking time depends on their size, so look for opaque flesh rather than relying only on the clock.

Return them near the end with the other remaining ingredients. This limits the time they spend in the hot wok.

Stir gently for the right texture

Noodles: Cook them for about 4 minutes before adding the remaining ingredients. Gently lift, stir and flip them rather than stirring forcefully, which can break the strands.

Bean sprouts: Add them with the other remaining ingredients and keep the cooking gentle. This helps them retain some bite.

Season and serve

Soy and bouillon: Light soy sauce and chicken bouillon season the noodles, while sesame oil is added to taste. Add the sesame oil gradually so its aroma does not overpower the other flavours.

At the table: Serve the noodles as soon as they are plated. They make a filling meal on their own, or can be paired with a light vegetable side.

Recipe notes & tips

• Loosen the fresh noodles before heating the wok so they are ready to add.
• Prepare and arrange all the ingredients before you start cooking.
• Heat the wok for the full 3 to 5 minutes stated in the method.
• Cook the shrimp just until done, then remove them from the wok.
• Add sesame oil a little at a time and taste as you go.

Variations

• Add ginger: Slice a little fresh ginger and briefly cook it with the onion.
• Use another protein: Swap the shrimp for thinly sliced chicken, adjusting the cooking until it is cooked through.
• Make it vegetarian: Leave out the shrimp and use vegetable bouillon instead of chicken bouillon.
• Add chilli: Include fresh chilli or chilli oil for a hotter bowl.
• Use extra vegetables: Add sliced greens with the bean sprouts for a more vegetable-forward stir-fry.

Common mistakes to avoid

• Starting with a cool wok: The noodles can turn soft rather than stir-fry well; heat the wok for about 3 to 5 minutes first.
• Skipping noodle loosening: Compressed noodles can cook in clumps; spread and gently massage them apart before cooking.
• Overcooking the shrimp: They can become tough; cook for about 60 to 90 seconds in total and remove when done.
• Stirring too roughly: The noodles may break; lift and flip them gently.
• Adding sesame oil too freely: Its flavour can dominate; add it to taste in small amounts.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a wok or frying pan until steaming hot, adding a small splash of water if the noodles seem dry.

Frequently asked questions