Shrimp Chow Mein

These fried noodles are loaded with vegetables, and burst with flavor. It’s a quick and healthy one-pot meal you can prep and cook in 20 minutes.

These fried noodles are loaded with vegetables, and burst with flavor. It’s a quick and healthy one-pot meal you can prep and cook in 20 minutes.

Dishes like shrimp chow mein are designed to cook quickly. Just like fried rice, fried noodles creates a fast one-pot meal that uses any leftovers from your fridge. Although not all fried noodles are created equally – dishes like beef chow fun do require you to marinate the beef and cook it separately, to achieve the best result. Thus has a longer cooking time. Shrimp chow mein is on the easier end of the spectrum.

This only requires minimum prep: cook the noodles, mix the sauce, and chop a few aromatics and veggies. To save time, you can start boiling the water and cooking the noodles while prepping other ingredients. Once the noodles are done, you should be ready for the stir fry.

These fried noodles are loaded with vegetables, and burst with flavor. It’s a quick and healthy one-pot meal you can prep and cook in 20 minutes.

The vegetables in shrimp chow mein can be flexible, depending on what you’ve got in your fridge.

I used carrots, bean sprouts, and spinach in this recipe. Other vegetables such as bok choy, Chinese broccoli, cabbage, bell pepper, snow peas, and napa cabbage work well too. Note, you need to consider the time needed to cook each vegetable and add them in order. Your goal will be to cook everything until just done at the end.

These fried noodles are loaded with vegetables, and burst with flavor. It’s a quick and healthy one-pot meal you can prep and cook in 20 minutes.

If you want to add broccoli or cauliflower into your noodles, blanch them by using the boiling water after cooking the noodles. It only takes an extra minute or so to get them ready for the stir fry.

As for the cooking setup, both “wok + gas stove” and “skillet + electric stove” work. Wok cooking will generate a more delicious result. Plus you can fit a bit more food in the pan. If you only have electric stove at home, a flat skillet is a better option. In this case, you need to use a pair of tongs to toss the noodles instead of stir, so the food won’t spill on the kitchen counter.

These fried noodles are loaded with vegetables, and burst with flavor. It’s a quick and healthy one-pot meal you can prep and cook in 20 minutes.

The only thing you need to be careful of is, to not add too many ingredients in the pan. Chinese restaurants, where chefs use super powerful stove, cooks in small batches too. I’ve never managed to cook 4 servings of fried noodles in my wok. The pan temperature will drop so much that you will end up with simmered instead of stir fried food .

I’m already pushing the limit in this recipe. I used 8 ounces dried noodles, which is a LOT for stir fry in a home kitchen. I was using the highest heat throughout the stir fry without getting cast iron wok too hot. So do not use more ingredients than the quantity given in this recipe.

These fried noodles are loaded with vegetables, and burst with flavor. It’s a quick and healthy one-pot meal you can prep and cook in 20 minutes.

More delicious fried noodle recipes

Shrimp Chow Mein Cooking Process If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

5.0 from 6 reviews
Shrimp Chow Mein
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 3 to 4
Ingredients
  • 8 ounces dried Chinese egg noodles (or spaghetti)
Sauce
Stir fry
  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 tablespoons minced ginger
  • 2 carrots, julienned
  • 16 to 20 medium size shrimps, peeled and deveined
  • 2 cups bean sprouts
  • 6 green onion, chopped
  • 2 cups baby spinach
Instructions
  1. Boil noodles according to package instructions. Rinse with tap water, drain, and set aside.
  2. Whisk all the ingredients for the sauce in a bowl.
  3. Chop aromatics and vegetables.
  4. Heat a wok (or large skillet) over medium high heat until hot. Add oil and swirl to coat the bottom of the wok. It’s ready when the oil just starts to smoke.
  5. Add ginger and carrot. Cook and stir until the carrot starts to turn soft, 40 seconds to 1 minute. Add shrimp. Cook and stir until the surface turns white, but the inside remains transparent. Swirl in the sauce along the edge of the wok. Stir a few times to quickly heat up the sauce. Add noodles. Stir to mix well. You can chop the noodles into shorter strands with a spatula to make the noodles easier to mix with other ingredients. Cook until the sauce is fully absorbed. Add bean sprouts and green onion. Cook and stir until the vegetables are just cooked, 1 to 2 minutes. Add spinach and give it a final stir.
  6. Transfer to a plate and serve immediately.
Nutrition Information
Serving size: 441g Calories: 532cal Fat: 16.4g Carbohydrates: 57.2g Sugar: 3g Sodium: 855mg Fiber: 2.6g Protein: 38.6g Cholesterol: 266mg

 

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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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21 thoughts on “Shrimp Chow Mein

    1. Maggie Post author

      Hi Meggan, thanks for visiting and I’m so glad you like the recipe! Shrimp and mushrooms are my favorite ingredients, they do taste really good! 🙂

      Reply
  1. Nami | Just One Cookbook

    This is going to be a wonderful weeknight dish for my family! Shrimp is always in my freezer, so I enjoy keeping all kinds of shrimp recipes handy for days with kids’ activities. Thank you for sharing this quick and delicious recipe with us!

    Reply
    1. Maggie Post author

      The idea of saving frozen shrimp sounds great! I should do that do. Shrimps make a lot of dishes much more delicious. Hope you enjoy the recipe and happy cooking. 🙂

      Reply
      1. Pattyo

        I keep frozen shrimp in my freezer also! It is my favorite protein for easy weeknight meals. This dish looks magnificent, though. I have never had chow mein that looks as good as yours. Would you ever do this recipe with wood-ear mushrooms, or with chicken thigh instead of breast? I don’t know if you can get this in Beijing, but here we have been getting boneless skinless chicken thigh instead of breast, because the flavor is so much richer.

        Thank you for sharing this delicious recipe.

      2. Maggie Post author

        I haven’t tried to cook this dish with wood-ear, but I think it’s possible. Since the wood-ear won’t absorb too much flavor, just make sure you cut them into slices and do not use too much.
        I lOVE using chicken thigh, much better than chicken breast. I’m totally agree with you that the thigh part has better flavor, and it also have tender and juicier texture. I used to cook with it a lot while I was living in Japan. Unfortunately, it’s difficult to find boneless chicken thigh in most of supermarket in Beijing. I miss it a lot.

      3. Patty

        Now I know what I can send you if it is not truffle season the next time you visit the USA! 🙂

  2. Sandi Gaertner (@sandigtweets)

    Maggie, this looks incredible. Your photos are also really great. A few simple substitutions and I will be able to make this gluten free for my family. They are big noodle dish lovers 🙂

    Thanks for creating this and the advice about other mushrooms that can be used.

    Reply
    1. Maggie Post author

      Hi Sandi, thanks for stopping by! I’m not familiar with creating gluten free recipe, but glad you could manage to make it. Let me know how it goes 🙂

      Reply
  3. Thomas

    I have cooked this a few times now, each with different variations, and it’s always been superb. Shiitake and seafood are awesome together! No matter whether shrimp, squid, or scallops, the flavors of the sea go deliciously with the earthy mushrooms.

    I admit, I ate the leftovers cold, and it was even tastier after the flavors had time to blend more.

    Reply
    1. Maggie Post author

      I’m so glad you like this one! The squid and scallop ones sound so delicious, I must try them myself!
      About the leftover, I actually didn’t know, since I finish my big bowl of noodles every time. It’s good news that the leftover is still tasty. 🙂

      Reply
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  5. Emma @ Charlotte construction

    Hi Maggie!!! I love shrimp and also mushrooms, what a terrific mix! Your fried noodles look better than anything I’ve obtained from a Chinese dining establishment. Shrimp and also mushrooms are my preferred components, they do taste really good! Yum Yum!! And also Shrimp is always in my fridge freezer, so I enjoy maintaining all type of shrimp recipes helpful … Hope this is going to be a remarkable weeknight recipe for my family members! Thank you for sharing this fast and delicious dish with us!

    Reply
  6. Natalia

    Fantastic recipe! Made it exactly as written. My whole family loved this dish.Tasted better than a take out!

    Reply
    1. Maggie Post author

      Thanks you Natalia! It really means a lot to me when you said the dish better than a take out 🙂 Hope you have a delicious week ahead!

      Reply