I’m always on a look-out for recipes during the week that I can meal prep during the weekend for the next week’s lunches. It’s hard because I want to cook something I won’t get tired of eating 4 days in a row. I think I found a winner recipe this week! It’s super easy to make and I have almost all the ingredients at home already! I would definitely make this again. I’ll type out the modified recipe before but I will also give credit to the original recipe below!

Crispy Chow Mein with Shrimp Egg Swirl

Ingredients
1 pound shrimp, deveined deshelled
1 bulb of garlic, minced
4 pounds chow mein noodles (I used the fresh Sun Noodle Chow Mein noodles)
4 tablespoons avocado oil divided
2 bunches choy sum, cut into 2 inch pieces
4 tablespoons cornstarch
4 tablespoons cool water
4 eggs

For the Marinade
Pinch Kosher salt
1 teaspoon cornstarch
1/2 teaspoon ground white pepper plus more for garnish
2 teaspoon Shaohsing wine

For the Sauce
2 cans chicken broth
2 tablespoons oyster sauce
2 tablespoons soy sauce
4 teaspoons dark soy sauce
2 teaspoon sugar

Instructions

Bring a large pot of water to boil.

In a small bowl, marinate shrimp with pinch salt, ½ teaspoon cornstarch, ¼ teaspoon white pepper, shaohsing wine. Set aside.

In another small bowl, lightly beat eggs.

In another small bowl, dissolve cornstarch in cool water to make a slurry.

Blanch the noodles in the boiling water for 30-60 seconds. Drain well.

In a large frying pan on medium heat, add 2 tablespoons avocado oil. Add noodles and pan fry for about 2-5 minutes until golden brown. Flip and fry the other side, adding another tablespoon of oil along the side of the pan. Remove the noodles onto a serving platter and set aside. (I didn’t pan fry my noodles – you can do this step if you want to!)

Add another tablespoon oil and add shrimp. Cook 1-2 minutes until almost cooked through. Add garlic and stirfry for another minute.

Add broth and vegetables. Let broth come to a low simmer and cook for 2-3 minutes.

Stir in slurry. Add the slurry to the sauce and stir until thickened.

Gently pour beaten eggs in a slow stream to create a ribbon. Stir gently. Turn off the heat.

Scoop mixture over the noodles. Garnish with a pinch of ground white pepper.

Full Recipe Credit: https://flolum.com/crispy-chow-mein-with-shrimp-egg-swirl/