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.
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.
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.
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.
Wild caught shrimp and fish
I used the wild caught gulf shrimps from Sizzlefish in my recipe. After trying out many fresh and frozen shrimps from local grocery stores, I found out the shrimps from Sizzlefish are much more flavorful, have a firmer texture, and better mouthfeel. The shrimps are peeled, deveined, and packaged into serving sizes that are ready to cook. To quickly thaw the shrimps, cover the package with tap water in a bowl and let sit for 15 minutes. It’s extremely helpful for cooking weekday dinners!
- 8 ounces dried Chinese egg noodles (or spaghetti)
- 1/4 cup chicken stock (or water)
- 2 tablespoons oyster sauce
- 2 tablespoons unsalted Shaoxing wine (or dry sherry)
- 2 teaspoons light soy sauce (or soy sauce)
- 2 teaspoons dark soy sauce (or soy sauce)
- 2 teaspoons sesame oil
- 1/4 teaspoon white pepper powder (or black pepper powder)
- 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
- Boil noodles according to package instructions. Rinse with tap water, drain, and set aside.
- Whisk all the ingredients for the sauce in a bowl.
- Chop aromatics and vegetables.
- 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.
- 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.
- Transfer to a plate and serve immediately.
The nutrition facts are calculated based on 1 of the 3 servings generated by this recipe.
Full disclosure: This is not a sponsored post, but I did receive the box of shrimp from SizzleFish to cook this dish. All opinions are entirely my own.