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Peruvian Shrimp "Chow Mein"

by Walther Adrianzen Adrianzen

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Chef Walther's Peruvian-style Chow Mein with shrimp is a flavorful stir-fry featuring succulent shrimp, crisp vegetables, and tender noodles, here, spaghetti swapped in for the traditional chow mein noodles. This dish blends Peruvian ingredients and Chinese cooking techniques, creating a savory, slightly spicy meal with a touch of citrus from an herbaceous green sauce.

Nutritional facts

Protein

36g

Carbs

85g

Calories

690kcal

Fat

22g

Ingredients

Veg, Pepper, Aji amarillo, Seedless, Canola and Olive Oil Blend, Bay Leaf, Red Onion, Plum Tomato, Red Wine Vinegar, Garlic Powder, Shrimp, Black Pepper, Cumin, Cilantro, Garlic, Sugar, Light Soy Sauce, Kosher Salt, Monosodium Glutamate, Jalapeno Peppers, Linguine, Mayonnaise, Green Onion, Oyster Sauce, Red Bell Pepper, Canola Oil, Italian Parsley

Contains eggs, shellfish, wheat, soybeans.

Reviews

4.5

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 388 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Nice size meal with good flavor

Robert · 07/15/25

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About Walther Adrianzen Adrianzen

Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.

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