Egg Noodles – 12 ounces
Pre Cooked Shrimp (Medium Size) – 10
Soy Sauce – 3 tbsp
Sesame Oil – 1 tbsp
Fish Sauce – 1 tsp
Canola Oil – 4 tbsp
Garlic Paste – 1 tsp
Ginger Paste – 1 tsp
Red Chili Powder – 1/2 tsp
Green Chilies – 4 (sliced)
Large Onion – 1 (sliced)

Broccoli, Bamboo Shoot, Baby Corn
(bite size pieces) – 1 cup
Carrot and Bell Pepper (green, red, yellow)
– 1/2 Cup (2″ long slices)
Snow Peas – 8
Bean Sprouts – 4 ounces
Mushroom – 6 (sliced)
Scallion – 4 (finely chopped)
Cilantro Leaves – 1 tbsp (chopped)
Black Pepper




Shrimp Chow MeinCook noodles in a sauce pan of boiling water until tender (don’t overcook). Drain, rinse under cold water, and drain well.

Heat half of canola oil in a wok or large frying pan over a high heat. Add sliced inions and stir fry until it gets golden color. Add red chili powder, salt, garlic and ginger paste. Add carrot, bamboo shoot, baby corn, broccoli and snow pieces, and stir fry for 4/5 minutes. Add mushroom, bell pepper and stir for a while. Add pre cooked shrimp and 2 tsp of soy sauce (or more) and stir fry for couple of minutes. Add sliced green chilies, mix properly and cook in low heat (you may cover the wok) until everything is tender. Transfer the mixture to a bowl and set aside.

Heat the rest of the oil in the same wok. Add bean sprouts and chopped scallions. Stir fry for 1-2 minutes. Add noodles and toss and stir to mix. Season with soy sauce, fish sauce, and black pepper. Return the shrimp mixture to the wok and mix well with the noodles. Stir in the sesame oil. Serve garnished with scallions and cilantro leaves.