Shrimp Chow Mein
A quick one-pot meal loaded with shrimp, vegetables and fried noodles. This Chinese dish makes a delicious weeknight dinner.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: dinner, Main Course
Cuisine: Chinese
Keyword: shrimp chow mein
Servings: 4 servings
Calories: 427kcal
Author: TipBuzz
- 1 pound raw large shrimp peeled and deveined, thawed
- 8-10 oz chow mein noodles or spaghetti
- 2 tablespoons vegetable oil divided
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic 2 large cloves
- 1/2 large yellow onion
- 1 medium carrot sliced diagonally or into matchsticks
- 3 cups bok choy or green cabbage, chopped
Chow Mein Sauce
- 1/4 cup soy sauce low-sodium recommended
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar or Chinese cooking wine, or sherry
- 1 teaspoon sugar or honey
- 1 teaspoon Asian sesame oil toasted sesame oil (optional)
Garnishes (optional)
- 2 green onions chopped
- sesame seeds
Prepare the noodles according to the package directions (they usually need only be soaked briefly in hot water). Reserve.
Place a large nonstick skillet over medium-high heat. Add 1 tablespoon oil along with the minced garlic and ginger. Stir fry for 30 seconds or until fragrant.
Add the onion, sliced carrots, bok choy (or other vegetables you're using). Stir fry until almost tender, about 5 minutes. Then remove to a plate.
Add the remaining 1 tablespoon oil to the skillet along with the shrimp. Sauté for 1-2 minutes per side, or until pink and opaque (this time will vary based on the shrimp size).
Add the vegetables back to the pan along with the noodles. Stir fry for 2-3 minutes, allowing the noodles to become slightly crispy in places.
In a cup, mix the soy sauce, oyster sauce, rice vinegar, sugar and optional sesame oil. Pour onto the noodles and toss a few times to combine using kitchen tongs.
Garnish with optional green onion and sesame seeds before serving.
- Storage: You can store chow mein in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 3-5 minutes.
- Make Ahead: To save time, you can cut the vegetables and thaw the shrimp in the fridge the night before.
Serving: 6oz | Calories: 427kcal | Carbohydrates: 48g | Protein: 34g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 286mg | Sodium: 2059mg | Potassium: 344mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4953IU | Vitamin C: 32mg | Calcium: 239mg | Iron: 5mg | Net Carbs: 43g