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Shrimp Chow Mein: A Delicious Stir-Fry for the Family

Shrimp Chow Mein
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A classic Cantonese-style noodle dish featuring succulent shrimp, crunchy vegetables, and egg noodles tossed in a rich umami sauce. Ready in under 30 minutes for an easy weeknight meal!

Ingredients

Scale
  • Noodles & Protein:
  • 8 oz fresh chow mein noodles (or 6 oz dried)
  • 1 lb medium shrimp, peeled/deveined
  • 1 tbsp cornstarch
  • 1 tbsp Shaoxing wine (or dry sherry)
  • Vegetables:
  • 2 tbsp vegetable oil (divided)
  • 2 cups shredded cabbage
  • 1 cup bean sprouts
  • 1 bell pepper, julienned
  • 2 celery stalks, sliced diagonally
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • Sauce:
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 cup chicken or seafood stock
  • 1 tbsp cornstarch (slurry)
  • Garnish:
  • 2 green onions, sliced
  • Toasted sesame seeds

Instructions

  1. Prep noodles: Cook per package instructions. Rinse with cold water, toss with 1 tsp oil to prevent sticking.
  2. Marinate shrimp: Mix shrimp with cornstarch and wine. Let sit 10 mins.
  3. Make sauce: Whisk all sauce ingredients except cornstarch slurry.
  4. Stir-fry: Heat 1 tbsp oil in wok over high heat. Cook shrimp 1-2 mins per side until pink. Remove.
  5. Cook veggies: Add remaining oil. Stir-fry garlic, ginger 30 secs. Add cabbage, bell pepper, celery 2 mins. Add bean sprouts last 30 secs.
  6. Combine: Return shrimp and noodles to wok. Pour sauce over. Toss 1 min. Add cornstarch slurry. Cook until glossy.
  7. Serve garnished with green onions and sesame seeds.

Notes

  • Substitutions: Use chicken or tofu for shrimp
  • Gluten-free: Use tamari + GF oyster sauce
  • Extra crisp: Blanch noodles, then pan-fry separately
  • Spicy version: Add 1 tsp chili garlic sauce
  • Storage: Best fresh but keeps 2 days refrigerated

Nutrition

Find it online: https://us.recipesfood.org/shrimp-chow-mein-delicious-recipe/

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