20 Minute One Pot Shrimp Chow Mein
This Shrimp Chow Mein（虾炒面）is a quick and easy one pot meal, loaded with sizzling shrimp, flavorful vegetables and fried noodles. It’s so delicious and you will find yourself making it again and again as a quick weeknight dinner!
Not only is this Chow Mein bursting with flavor, it’s much healthier than restaurant or takeout chow mein. It’s a complete meal with protein, carbs and vegetables cooked with a delicious sauce!
What is Chow Mein?
Chow Mein (炒面) is a Chinese dish, one of the most popular items in Chinese restaurants stateside. The word “Chow Mein (炒面)” means stir-fried noodles in Chinese.
Unlike lo mein noodles, chow mein often becomes crispy from the stir frying and can often form a noodle cake. So good!
How to Make Shrimp Chow Mein?
I love Chow Mein as it’s a great way to use up leftover vegetables or meat from the fridge, and you can come up with different variations based on what you have on hand and your personal preference.
What’s more, it’s so quick, and requires minimum preparations. You can also substitute shrimp with chicken, beef or tofu (for Vegetarian Chow Mein).
Step 1: Thaw the Shrimp: Thaw your shrimp completely if frozen. Here are some tips on how to thaw shrimp fast.
Step 2: Prepare the Noodles: If you use refrigerated Chinese Chow Mein noodles from the supermarket, remove them from package and prepare according to the directions.
If you cannot find Chow Mein noodles, you can substitute spaghetti or linguini, and cook according to package instructions. Drain and toss with oil to prevent from sticking.
Step 3: Make Chow Mein Sauce: Combine soy sauce, oyster sauce, sugar and cooking wine in a medium bowl. Mix well and set aside.
Step 4: Make the Chow Mein: Place a large skillet over medium-high heat. When the pan is hot, add in vegetable oil followed by the minced garlic, ginger, carrots and cabbage. Stir fry for about 5 minutes until almost tender. Add in the thawed shrimp and stir fry another 2-3 minutes until they just turn pink.
The last step is adding in the noodles and finally the chow mein sauce mixture. Toss to coat evenly.
- Cook the noodles the night before. If cooking them a few hours ahead, you can also toss them in a little oil to prevent from sticking
- Prepare the Chow Mein Sauce mixture and cut the vegetables the night before. Store them in the fridge.
Tips for Making Best Shrimp Chow Mein
- The shrimp need to be thawed before cooking. Add them to the pan when the pan is hot enough. Cook for about 1 to 2 minutes each side. And add in noodles as soon as shrimp start to turn pink. Make sure not to overcook the shrimp.
- Consider the time needed to cook each vegetable and add them in order. Ideally you want to everything done just right at the end.
Key Ingredients and Where to Buy
- Raw shrimp: I bought peeled, deveined frozen shrimp at local supermarket. Here are guides on how to buy shrimp and shrimp sizes.
- Refrigerated Chow Mein noodles: I bought them at a local Asian grocery store.
- Soy sauce: Kikkoman is my favorite brand, and used the low-sodium version. You can find it at your local supermarket and buy it online.
Key Equipment and Where to Buy
For Chinese Stir-fry, a wok is ideal since it can handle more volume than a skillet and is easy for stir frying in the pan. Joyce Chen is my preferred wok and kitchen tongs come in handy for tossing the chow mein.
If you don’t have wok at home and have to use skillet, and especially a medium size skillet, consider stir fry your Chow Mein in two batches. Also keep your pan at medium-high heat to get a good stir fry and avoid the ingredients being simmered.
20 Minute One Pot Shrimp Chow Mein
- 1 pound raw shrimp, peeled, deveined and thawed
- 8 oz refrigerated Chow Mein noodles, or spaghetti or linguini
- 1 tbsp vegetable oil
- 1/2 tsp ginger, minced
- 1 tbsp garlic, minced
- 1 medium carrot, sliced
- 3 cups bok choy, shredded
- Thaw your shrimp if they are still frozen.
- Prepare the noodles according to the package directions.
- In a medium bowl, mix soy sauce, oyster sauce, sugar and cooking wine.
- Meanwhile, place a large skillet over medium-high heat.
- Add in vegetable oil followed by the minced garlic, ginger, carrots and bok choy. Stir fry for about 5 minutes until almost tender.
- Add in the shrimp and stir fry another 2-3 minutes until they just turn pink.
- Drain the noodles and add to the shrimp/vegetable mixture. Add the Chow Mein Sauce mixture.
- Toss together to coat evenly. Serve and enjoy
Looking for more shrimp recipes?
- Shrimp Boil Foil Packets
- Garlic Butter Shrimp with Parsley
- Coconut Shrimp
- Garlic Butter Shrimp Pasta
- Blackened Shrimp
- Easy Shrimp Boil
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