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Craving some delicious shrimp chow mein but don’t want to order takeout? This recipe is perfect for a quick, homemade alternative that tastes just as good (if not better) than the restaurant version! It’s loaded with juicy shrimp, crisp veggies, and chewy noodles tossed in a savory sauce that’s easy to whip up in under 30 minutes.

Shrimp Chow Mein (鲜虾炒面)

4.91 from 10 votes
Craving some delicious shrimp chow mein but don’t want to order takeout? This recipe is perfect for a quick, homemade alternative that tastes just as good (if not better) than the restaurant version! It’s loaded with juicy shrimp, crisp veggies, and chewy noodles tossed in a savory sauce that’s easy to whip up in under 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Author: Maggie Zhu

Ingredients

Marinating

  • 8 oz (16 to 20 medium size) shrimp , peeled and deveined
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt

Sauce

Stir fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 tablespoon minced ginger
  • 8 oz (225 g) fresh Hong Kong Pan Fried Noodles (or 6 oz / 170 g dried chow mein noodles)
  • 1 medium carrot , julienned (4 oz / 100 g)
  • 3 heads baby bok choy , sliced into large bite-size pieces (7 oz / 200 g)
  • 2 cups (4 oz / 100 g) bean sprouts
  • 2 green onions , sliced into 2” (5 cm) pieces

Instructions

  • Marinate the shrimp: Combine the shrimp, Shaoxing wine, cornstarch and salt in a medium bowl. Mix well until fully combined. Let marinate while preparing the other ingredients.
  • Prepare the noodles: Boil the noodles according to package instructions until al dente. Rinse with tap water to stop cooking, drain thoroughly and set aside.
  • Mix the sauce: Whisk all the ingredients for the sauce in a bowl.
  • Cook the stir fry: Heat 1/2 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Add the shrimp. Cook undisturbed until the bottom turns golden brown, 1 to 2 minutes. Turn to cook the other side, until the shrimp curl up and the color changes throughout. Transfer all the shrimp to a plate and set aside.
  • Add 1 tablespoon of oil and the ginger. Stir a few times to release the fragrance. Add the carrot and bok choy. Cook and stir for 1 minute or so, until the veggies just start to wilt but are still crisp.
  • Add the noodles and drizzle the remaining 1/2 tablespoon oil over the noodles. Toss a few times with a pair of tongs. Pour the sauce over them. Toss to mix everything together.
  • Add the bean sprouts and the green onion. Toss for another 1 to 2 minutes. Add back the cooked shrimp. Toss well until the sauce is absorbed. Transfer everything to serving plates and serve hot as a main dish.

Nutrition

Serving: 1serving, Calories: 439kcal, Carbohydrates: 53.3g, Protein: 27.1g, Fat: 14.1g, Saturated Fat: 2.6g, Cholesterol: 181mg, Sodium: 607mg, Potassium: 567mg, Fiber: 3.2g, Sugar: 4.3g, Calcium: 160mg, Iron: 3mg