Another quick, yet delicious dish that I’ve been making for years now. It’s a chinese / asian staple dish, easy to make and always satisfying. Some time ago, a chinese(?) person told me to try adding shiaoxing cooking wine (which I didn’t think about on myself and which is, unfortunately, not so easy to get here).
As I always want to to cook as “original” as I can, of course I had to try that: Much better! Here’s how:
Chow Mein noodles for two
Pre-mix the ingredients for the seasoning sauce in a cup. Chop up the scallions, separation the green and white parts and slice the garlic thinly. Cook the noodles according to the package directions, drain and set aside.
In a pan over medium high heat with a little cooking oil, stir fry the shrimp until red and just not cooked through. Set aside.
To the same pan, add the garlic and fry for 10 – 20 secs. until aromatic. Add the white part of the scallions, fry until golden brown and then add the eggs. Stir fry, breaking the eggs.
Once the eggs have set, add the noodles and mix thoroughly. Pour in the seasoning sauce, stir well and let reduce the sauce for about 3-4 minutes. Finally mix in the green part of the scallions and the shrimps, fry for another minute or so and serve.