Easy enough for a last-minute dinner, this shrimp chow mein recipe will satisfy cravings for take-out.
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Cook the noodles according to the package instructions. Rinse under cold water, drain and set aside.
In a medium bowl, combine the soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar and water. Set sauce mixture aside.
Heat a large pan or wok over medium-high heat. Add the oil and stir in the garlic, onion, ginger and carrots. Cook until the garlic and onions are soft and fragrant, 2 to 3 minutes.
Add the shrimp and snow peas. Cook for 3 minutes or until shrimp is pink and cooked through.
Add the noodles and sauce mixture. Stir noodles, sauce, shrimp and vegetables together until combined and heated through, about 2 minutes. Serve hot.
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