Crispy Pan-fried Chow Mein Recipe (with Video)

1. Make sure the shrimp is peeled and deveined. Add a dash of baking soda and a dash of salt, and mix well. Set aside to marinate while you prepare the other ingredients.
2. Slice your ginger and garlic into thin slices. Wash and chop your veggies (mushroom, broccoli, and carrots) into similar-sized pieces. See video for reference.
3. If using fresh thin chow mein noodles, then you only need to blanch them for 30-40 seconds. If using dried chow mein noodles, boil them in water until they're al dente. Once they're done cooking, drain and rinse in cold water to stop the cooking process and to preserve the chewy texture. Dry thoroughly with a paper towel, then add your noodle seasonings: neutral oil, soy sauce, and oyster sauce. Mix well.
4. Heat up a pan on medium heat, and add just enough oil to cover the bottom of the pan (about 3-4 tbsp). Once it's hot, add the noodles, and spread them out evenly. Using chopsticks or tongs, gently loosen up the noodles — this makes sure the noodles come out light, crispy, and airy, instead of hard and compact. Let the noodles fry on one side for about 4-5 minutes, or until they're nicely golden brown.
5. Flip the noodles (you can invert it onto a plate if not comfortable doing a pan flip), then fry on the other side for another 4-5 minutes or until golden brown. Transfer onto a plate.
6. In the same pan, add another tbsp of oil, then add your marinated shrimp. Cook them about 90% of the way through, then remove.
7. To the pan, add the slices of ginger and garlic. Saute for 1-2 minutes or until fragrant, then add all your other veggies to the pan. Cook for 2-3 minutes or until the veggies have slightly softened, then add a dash of salt and Shaoxing wine (if using) to deglaze the pan.
8. Add 2 cups of chicken broth, and let everything come to a boil. Let it continue boiling for 3-4 minutes, or until the veggies are almost cooked, but still have some crunch. Add the other sauce ingredients: soy sauce, oyster sauce, sugar, salt, and white pepper. Adjust the amount salt to your preference; it'll vary depending on the brand of chicken broth or chicken bouillon used.
9. In a bowl, mix your cornstarch slurry together, making sure there are no lumps, then add it to the pan. The gravy should begin to thicken gradually. Once it's to your desired thickness, add back the cooked shrimp, finish with sesame oil, mix, and it's ready to serve over your pan-fried noodles!