Shrimp Chow Mein

Shrimp chow mein is a culinary gem that captures the heart of Chinese cuisine. It features tender shrimp nestled atop crispy, pan-fried noodles draped in a savory sauce, showcasing a delightful dance of flavors and textures. Each bite brings together the richness of the shrimp, the crunch of fresh vegetables, and the umami of the sauce, creating a dish that’s perfect for any occasion—from an intimate family dinner to a lively get-together with friends.

I first discovered shrimp chow mein during a cozy night out at a Chinese restaurant, and since then, it has become a staple in my kitchen. The blend of ingredients and the satisfying crunch of the noodles still evoke a warm sense of nostalgia. I love how easily this dish can be made at home, allowing for personal twists based on your preference or the ingredients on hand. Whether you’re feeding a crowd or just treating yourself, this homemade version of shrimp chow mein brings restaurant-quality flavors straight to your table—and it’s incredibly budget-friendly!

How to Make Shrimp Chow Mein

1. Marinate the Shrimp: In a mixing bowl, place 1 lb peeled and deveined shrimp. Add 1 tbsp low sodium soy sauce, 1/4 tsp white pepper, 1/2 tsp kosher salt, and 1/4 tsp baking soda. Toss gently to coat and let the mixture sit for 15 minutes. This step ensures flavorful, tender shrimp.

2. Prepare the Vegetables and Sauce: Set aside 2 cups baby bok choy, 5 oz assorted mushrooms, 1/4 cup sliced onion, 3 oz carrot, 5 chopped cloves of garlic, 1 inch sliced ginger, and 2 cut scallions. In a separate bowl, whisk together 2 cups chicken stock, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp white pepper, 1/2 tsp MSG (if using), 1 tsp sugar, and 1 tbsp Shaoxing wine. This mixture will be your sauce.

3. Blanch the Noodles: Place a pot of water over high heat and bring it to a boil. Add in 1 lb of fresh chow mein noodles for just 30 seconds, then drain immediately. Spread them on a paper towel to absorb excess moisture. This quick blanch helps the noodles maintain their texture when cooked later.

4. Crisp the Noodles: Heat 3 tbsp of neutral oil in a pan over medium-high heat. Add the blanched noodles and allow them to fry until one side is crispy and slightly golden—about 2-3 minutes. Carefully flip them and fry the other side for another 2 minutes, adding more oil if necessary. Once done, transfer the crispy noodles to a paper towel-lined plate to drain.

5. Cook the Shrimp: In a hot wok or pan, add 1 tbsp of oil and sauté the garlic, ginger, and scallions for 30 seconds until fragrant. Toss in the marinated shrimp and stir-fry over high heat until they’re about 75% cooked, roughly 2 minutes. Remove the shrimp from the pan and set aside.

6. Stir-Fry the Veggies: In the same wok, add the onion, carrot, bok choy, and mushrooms. Stir-fry for 2 minutes until the carrot softens slightly. Pour in your premixed sauce and heat until it comes to a simmer over medium-high heat. Return the cooked shrimp, garlic, and scallions to the pan, letting everything simmer together for another 2 minutes. This allows the flavors to meld beautifully.

7. Thicken the Sauce: Mix together 1 tbsp cornstarch with 1/2 cup cold water to form a slurry. Pour this into the simmering gravy mixture, turning the heat to high. Stir continuously until the gravy thickens, which should take about 1 minute. It will cling beautifully to the shrimp and vegetables.

8. Serve it Up: Plate the crispy noodles on a large serving dish, then generously top with the vegetable-shrimp mixture and sauce. Enjoy your homemade shrimp chow mein hot and fresh!

Storing & Reheating

If you have leftovers, let them cool down completely before storing. Keep shrimp chow mein in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for up to 3 days. Make sure to place them in a sealed container. You can freeze this dish for up to 3 months; just ensure it’s well-wrapped to avoid freezer burn. For reheating, simply warm it in a skillet over medium heat until heated through, adding a splash of water if it seems dry. Note that the noodles may lose some of their original crispness, but a quick stir-fry will help revive their texture.

Shrimp chow mein is a delightful dish that marries texture and flavor in every bite. With its quick preparation time and straightforward cooking process, you can whip up a restaurant-quality meal in mere moments. Don’t hesitate to experiment with the ingredients to suit your taste, whether that’s playing with different vegetables or adjusting flavors. I hope this recipe helps you recreate that cozy restaurant feeling right at home. Dive in and enjoy your homemade shrimp chow mein!

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Shrimp Chow Mein

Recipe Author: Sara

Shrimp Chow Mein is a delightful and satisfying dish filled with fresh shrimp, crisp vegetables, and perfectly cooked noodles. This recipe is perfect for a quick dinner that the whole family will love, combining flavor and ease in every bite.

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• Prep Time 30 minutes
• Cook Time 45 minutes
• Yield 4 servings 1x

Ingredients

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• 1 lb shrimp, extra large shrimp such as U16 or U12 are best!
• 1 tbsp soy sauce, low sodium
• 1/4 tsp white pepper
• 1/2 tsp kosher salt
• 1/4 tsp baking soda
• 2 cups baby bok choy
• 5 oz mushrooms, I used oyster, seafood, and beech mushrooms
• 1/4 cup onion, sliced
• 3 oz carrot, cut into 1" discs
• 5 cloves garlic, chopped
• 1 inch ginger, sliced
• 2 scallions, cut into 2" pieces
• 2 cups chicken stock
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 tsp msg, optional
• 1 tsp sugar
• 1 tbsp shaoxing wine
• 1 lb chow mein noodles, I prefer using fresh noodles; reduce to 12 oz if using dried chow mein noodles
• 4 tbsp neutral oil, divided
• 1/2 cup water
• 1 tbsp cornstarch

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Instructions

1. In a mixing bowl, marinate peeled and deveined shrimp with soy sauce, white pepper, salt, and baking soda for 15 minutes.
2. Prepare bok choy, mushrooms, onion, carrot, garlic, ginger, and scallions. In another bowl, mix chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, msg, sugar, and shaoxing wine for the gravy.
3. Bring water to a boil and blanch fresh chow mein noodles for 30 seconds, then drain and dry on a paper towel.
4. Heat 3 tbsp of neutral oil in a pan over medium-high heat. Pan fry the noodles until one side is crispy, then flip and fry until both sides are crispy and soft inside. Drain on a paper towel.
5. In a hot wok or pan, add 1 tbsp of oil and sauté garlic, ginger, and scallions for 30 seconds. Add marinated shrimp and cook until 75% cooked, then remove from the pan.
6. Add onion, carrot, bok choy, and mushrooms to the pan, stir frying for 2 minutes until carrot is tender. Add the prepared sauce and bring to a simmer. Add shrimp back to the pan and let simmer for 2 minutes to reduce slightly.
7. Combine 1 tbsp cornstarch with 1/2 cup water to create a slurry. Add to the gravy mixture, turn the heat high, and stir until thickened (about 1 minute).
8. Plate crispy noodles and top with the shrimp, vegetables, and sauce.

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Notes

For best results, use fresh noodles; they enhance the texture of the dish.
Adjust the levels of white pepper and MSG according to your taste preference.
This dish serves well with additional soy sauce for those who prefer more flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 1200mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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