Easy Cantonese-Style Chow Mein (Sara Udon)

Ingredients

• 2 tablespoons vegetable oil
• 1/2 pound (8 ounces) large shrimp, thawed, peeled
• 1 small onion, chopped
• 1 small carrot, chopped
• 1/2 green bell pepper, chopped
• 1 cup cabbage or napa cabbage, chopped
• 1 tablespoon soy sauce
• 1/4 cup bamboo shoots
• 1 cup beans sprouts
• 1 package Yamachan Sara Udon Mix
• 2 1/2 cup water
• White or black ground pepper to taste
• 2 tablespoons vegetable oil
• 1/2 pound (8 ounces) large shrimp, thawed, peeled
• 1 small onion, chopped
• 1 small carrot, chopped
• 1/2 green bell pepper, chopped
• 1 cup cabbage or napa cabbage, chopped
• 1 tablespoon soy sauce
• 1/4 cup bamboo shoots
• 1 cup beans sprouts
• 6 ounces crispy chow mein noodles
• White or black ground pepper to taste
• 1 1/2 cup chicken or vegetable broth
• 1 tablespoon sake
• 1 1/2 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar, optional
• 2 tablespoon cornstarch mixed with 5 tablespoons cold water

Instructions

1. 1

   Place the crispy noodles on two separate plates and set aside.

2. 2

   If you are making this recipe from scratch (without the Yamachan Sara Udon Mix), whisk all the ingredients for the sauce in a bowl and set aside.

3. 3

   Heat a large wok or a pan on medium high until it’s hot – about 1 minute. Next add 1 tablespoon of oil and swirl it around. Add shrimp and cook on each side for 2 minutes. Transfer the shrimp to a plate and set aside.

4. 4

   Using the same pan, add the remaining 1 tablespoon of oil. Add onions, carrot, bell pepper and cabbage, and stir fry for 3-4 minutes, until vegetables are tender but still yielding a little crunch. Then add soy sauce and toss to coat the vegetables evenly.

5. 5

   Add bamboo shoots and cook for 1 minute. Return the shrimp to the pan and stir.

6. 6

   Add the sauce mix and bring to a boil. When the sauce thickens, add beans sprouts, toss and turn the heat off. Pour the vegetables over the crispy noodles. Serve with white or black ground pepper.