Hong Kong Style Shrimp Chow Mein Noodles

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 79.

	this recipe	typical
fat	0%	4%
protein add	119%	100%
aromatics	0%	24%
vegetables and beans	0%	111%
salt	0%	0%
sweetener	3%	12%

Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

227 g	8 ounces fresh, thin Hong Kong Style Egg Noodles
	12 large shrimp ((21 to 25 size, peeled, deveined, and butterflied))
	Vegetable oil
1 g	1/8 teaspoon salt
3 g	1 teaspoon cornstarch
270 g	1 1/2 cups mung bean sprouts
15 g	1 tablespoon hot water
1 g	1/4 teaspoon sugar
11 g	2 teaspoons soy sauce
5 g	1 teaspoon dark soy sauce
2 g	1/2 teaspoon sesame oil
6 g	1 teaspoon oyster sauce
	3 teaspoons Shaoxing wine ((divided))
0 g	1/8 teaspoon white pepper
	3 fresh Shiitake mushrooms ((or dried Shiitake mushrooms soaked for 1 hour and sliced))
4 g	2 teaspoons fresh ginger ((finely julienned))
	2 scallions ((finely julienned))

Method: 12 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Well, I guess every party needs a pooper. My wife and I thought the dish needed much more sauce to flavor the noodles, at least 50% more (we lived in San Francisco for over 20 years and ate excellent Chinese cuisine, which is our reference). We thought most of” — a cook, 3.0★

“Question: you say, ". . . and cook the noodles for 1 minute." Do we need to bring the water back to a boil before starting the 1 minute timer? I was unclear about this. Otherwise, we are just dunking noodles in hot water that has immediately stopped boiling.” — a cook, 5.0★