Quick 30-Minute Shrimp Chow Fun Recipe

Prepare the noodles according to package instructions. If using dried wide rice noodles, soak them in warm water for 15 minutes until pliable but still firm, then drain thoroughly. If using fresh noodles, gently microwave them for 30 seconds to loosen and separate the layers.

Mix the stir-fry sauce in a small bowl. Whisk together the regular soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar until the sugar is fully dissolved.

Heat one tablespoon of vegetable oil in a large skillet or wok over high heat. Add the shrimp in a single layer and sear for about 1 to 2 minutes per side until they turn pink and opaque, then transfer them to a plate and set aside.

Heat the remaining tablespoon of oil in the same skillet over high heat. Toss in the white parts of the scallions and stir-fry for 30 seconds until fragrant, then add the wide rice noodles, spreading them out to sear for 1 minute without stirring.

Pour the prepared sauce evenly over the noodles and gently toss to coat, using a folding motion with a spatula to avoid breaking the delicate noodles. Cook for 2 minutes until the noodles absorb the dark color and are heated through.

Fold in the cooked shrimp, green parts of the scallions, and bean sprouts. Toss gently for another minute until the sprouts are slightly wilted but still crisp, then plate immediately and serve hot.