Shrimp and Veggie Chow Mein with Mushrooms
Ingredients
300g fresh frozen Puuls shrimp (defrosted)
2 tbsp olive oil
1 lemon (for juice)
1 medium onion (sliced)
3 spring onions (sliced, separate white and green parts)
2 medium carrots (julienned)
1 small head of broccoli (cut into florets)
1 red bell pepper (thinly sliced)
100g baby corn (sliced lengthwise)
1 zucchini (thinly sliced into strips)
150g button mushrooms (sliced)
2 tbsp sesame oil (plus extra for noodles)
2 tbsp soy sauce (plus extra for noodles)
200g chow mein noodles
1 tbsp sesame seeds (for garnish)
Lemon or lime wedges (for garnish)
Instructions
- Cook the Shrimp:
Heat olive oil in a large pan or wok over medium-high heat.
Stir fry the shrimp for 2-3 minutes until pink and fully cooked. Drizzle with lemon juice, toss, and set aside. - Prepare the Vegetables:
Heat sesame oil in the same pan over medium-high heat.
Add onion, white parts of the spring onions, carrots, broccoli, bell pepper, baby corn, zucchini, and mushrooms.
Stir fry for 5-7 minutes until the vegetables are tender-crisp.
Add 2 tablespoons of soy sauce, mix well, and set the vegetables aside. - Prepare the Noodles:
Boil the chow mein noodles according to the package instructions. Drain and set aside.
In the same pan, stir fry the noodles with a drizzle of sesame oil and 1-2 tablespoons of soy sauce. - Combine Everything:
Add the stir-fried vegetables to the noodles and toss to combine evenly.
Gently fold in the cooked shrimp. - Garnish and Serve:
Top with sesame seeds, green parts of the spring onions, and an extra drizzle of lemon or lime juice.
Serve hot and enjoy the added earthy flavor from the mushrooms!
Learn how to make this delicious recipe, step by step!