for 4 portions
1 tablespoon chopped ginger
2 tablespoons chopped garlic
¼ cup soy sauce (60 ml)
½ cup honey (170 g)
1 lb (455 g) jumbo shrimp, peeled and deveined
3 tablespoons cooking oil, divided
1 package of chow mein noodles, hong kong style pan-fried noodles, cooked according to package instructions
1 cup white onion (150 g), sliced
1 cup broccoli florets (150 g)
½ cup carrots (60 g), julienned
½ cup cabbage (50 g)
salt, to taste
pepper, to taste
green onion, for garnish
In a 2-cup (480 mL) liquid measuring cup, combine ginger, garlic, soy sauce and honey.
Pour about ⅓ cup (80 mL) sauce over shrimp in a medium bowl and toss to coat. Reserve remaining sauce. Cover the shrimp with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
In a wok or deep frying pan over medium-high heat, heat 2 tablespoons of cooking oil and add the pre-cooked noodles. Cook for 1 to 2 minutes, leaving the noodles to crisp, then turn them over and cook for another 1 to 2 minutes. Transfer to a plate and set aside.
In the same wok, heat 1 tablespoon cooking oil, then add onion, broccoli, carrots and ⅓ cup (80 ml) of the sauce. Cook for 2 to 3 minutes or until onions are translucent.
Add cabbage and season with salt and pepper to taste. Cook for another 2 minutes or until the vegetables have softened.
Push the vegetables to one side of the wok and add the remaining cooking oil to the empty side, then add the marinated shrimp. Cook for 1 minute without disturbing, then turn the shrimp over and cook for another 2 minutes, until the shrimp are pink and their tails have curled.
Toss cooked shrimp with vegetables and add crispy chow mein noodles and remaining sauce. Mix gently and cook for another 2 to 3 minutes, or until well blended. Garnish with sliced green onions.