Plump shrimp, tender noodles, and crisp veggies all tangled up in a glossy, savory sauce—this cozy shrimp chow mein hits all the right notes. With bell pepper, cabbage, soy sauce, garlic, and a hint of sesame, it smells like your favorite takeout joint moved into your kitchen. And bonus: it’s way easier than it looks (like, Tuesday-night easy).
Comfort food made impressive. That’s what I’m calling it. This shrimp chow mein checks all the important boxes: slurpy noodles? Yep. Saucy, shrimp-y bites? You bet. Crunch from fresh veggies? Hello! The sauce is that perfect mix—deeply savory with a touch of sweetness (hi hoisin, you smooth operator). If you’re daydreaming of something warm and filling but don’t want to wrestle with a 47-step recipe, I’ve got you. Toss it all in a wok, give it a swirl, and dinner’s done before you can say, “Wait, we HAVE hoisin sauce?”
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Shrimp Chow Mein
Sometimes we just want something satisfying, flavorful, and noodle-y without overthinking it. This is that meal.
- No mystery ingredients: Everything is easy to find at a regular grocery store, hoisin sauce included (yes, it’s near the soy sauce).
- That sauce though: It’s a little sweet, a little salty, a little nutty, and it clings to every noodle like it was born to be there.
- Shrimp cooks lightning fast: Blink and you’ll miss it—these little guys are pink and ready in minutes.
- One big pan, minimal mess: You’re basically playing stir-fry Tetris, and everything ends up in one skillet.
- Total texture party: Tender noodles, crisp cabbage, juicy shrimp, and crunchy bell peppers—it’s chaos in the best way.
Ingredient Notes
This one’s all about the balance—each component brings something different to the wok-party:
- Shrimp: Go for medium, peeled and deveined. Frozen is fine, just thaw and pat dry so they sear instead of steam.
- Chow mein or yakisoba noodles: Honestly, any long and squiggly noodle works. I won’t fight you if you use spaghetti in a noodle emergency.
- Oyster sauce: Adds that deep umami layer that makes takeout so addictive. Don’t skip it.
- Hoisin sauce: Sweet, tangy, and thick. The flavor MVP keeping your sauce from feeling flat.
- Soy sauce: A salty backbone—go with low sodium if you’re salt-sensitive.
- Sesame oil: Just a splash adds that nutty, toasty vibe your kitchen will smell amazing.
- Cabbage and carrots: These bring crunch and color. You could use a bagged coleslaw mix if you’re short on time.
- Garlic and ginger: Fresh is definitely worth it here—your nose will say thank you every time that sizzle hits the pan.
How To Make This Shrimp Chow Mein
Okay, clear off a little counter space and let’s talk wok moves. You’ll be shocked how fast this comes together.
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Whisk together the sauce first: In a small bowl, stir up the chicken stock, sauces, sesame oil, sugar or honey, and white pepper. Set it aside like a secret weapon. The smell already hints at greatness.
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Cook the noodles: Follow package vibes, then rinse with cold water so they don’t get mushy. Toss with a drop of oil to keep things un-sticky.
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Sear the shrimp: Heat part of your oil in a big ol’ skillet. Lay the shrimp in flat, give them 2 minutes per side, and watch them blush pink. Out they go onto a plate.
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Sauté the veggies: Add the rest of the oil, then onions, carrots, and bell pepper. Stir over high heat until they’re crisp-tender but not floppy (2–3 minutes).
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Add garlic and ginger: Stir in until your kitchen smells like you’re pulling off something fancy—usually takes about 30 seconds.
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Add cabbage and sprouts: These soften quick, so a splash of water and a couple tosses are all you need till they get cozy.
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Bring it all together: Add your shrimp back in, slide in the noodles, then pour in your sauce. Tongs help here! Toss, toss, toss until the glossy goodness coats every bite.
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Serve it up: Sprinkle green onion on top, maybe hit it with a sliver more sesame oil if you’re feeling bold, and dive in.
Storage Options
Let’s be honest, this kind of oily noodle magic tastes best fresh out of the pan. That said, leftovers totally hold their own.
Slide any extras into an airtight container and pop it in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth—the noodles get a second wind and the shrimp stays happy. Avoid microwaving the whole batch if you can help it, since shrimp and nukes have a rocky relationship (chewy central, no thanks).
As for freezing? Meh. The noodles and shrimp both get a bit soggy and sad. If you must, freeze just the cooked veggies and sauce part, then toss with fresh shrimp and noodles when you’re ready to serve. Otherwise, the texture won’t be worth it.
Variations and Substitutions
This is one of those choose-your-own-adventure recipes that plays nice with substitutions.
- Different protein: Swap the shrimp with sliced chicken, tofu, or even leftover steak if you’ve got it hiding in the fridge.
- Spice it up: Add chili crisp or a little squirt of sriracha to the sauce if you like a kick in your noodles.
- No oyster sauce? Use more hoisin and soy, maybe a dash of fish sauce if you have it. Not identical, but still yummy.
- Gluten-free friendly: Use tamari instead of soy sauce and get gluten-free rice noodles (just a heads-up, texture will shift a bit).
- Extra veggies: Broccoli, snap peas, or mushrooms would be right at home here—toss in whatever’s rolling around your crisper drawer.
What to Serve with Shrimp Chow Mein
While this dish is pretty much a meal in itself, sometimes you’re in the mood to build a little plate party. Here are some tasty pals that go well with chow mein:
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A crisp, zingy cucumber salad adds contrast and cools things down beautifully. Thin slices, rice vinegar, sesame oil, and a whisper of chili flake—that’s it. Refreshing and light.
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A side of creamy mashed potatoes might sound odd with noodles, but if you’re feeding a crew that needs comforting carb-on-carb joy, stranger combos have worked.
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Pan-fried dumplings or potstickers turn this into a FEAST. Especially with a vinegar-soy dipping sauce nearby. Bonus points if some have crispy bottoms.
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Chicken cobbler? Hear me out: it’s the midwestern cousin to your chow mein’s zippy umami vibes. Perfect if you’re serving a group with mixed flavor preferences.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen shrimp for chow mein?
Absolutely! Just make sure to thaw them fully—ideally overnight in the fridge, or under cold running water in a pinch. Be sure to pat them really dry before tossing into that hot pan. This helps them sear nicely instead of making the pan steamy and sad. Nobody wants soggy shrimp.
What noodles work best if I can’t find chow mein?
Yakibosa noodles, lo mein, or thin egg noodles are great swaps. In a complete noodle emergency, spaghetti or linguine will do—just cook them slightly al dente so they hold up in the stir-fry. The key is not overcooking, so the sauce can cling like it’s meant to.
Is shrimp chow mein spicy?
Not by default! This version is mellow, with zero spice unless you add it. Want a little heat? Toss in red pepper flakes, chili oil, or a spoonful of sambal to the sauce. You’re the boss of your spice level, so crank it up if that’s your jam.
Can I double this recipe for a group?
Yes, with a small caveat: bigger batches are harder to stir-fry evenly unless you’ve got a giant wok or pan. You might want to cook the shrimp and veggies in batches, then combine everything with the noodles at the end. That way, nothing gets steamed into sadness.
Shrimp Chow Mein
Ingredients
Sauce
- 1/4 cup (60 ml) chicken stock
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) hoisin sauce
- 2 tbsp (30 ml) soy sauce low-sodium recommended
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (4 g) sugar or honey
- 1/8 tsp (0.5 g) white pepper or regular black pepper
Noodles
- 8 oz (225 g) chow mein or yakisoba noodles or egg noodles; even spaghetti will work in a pinch
Stir Fry
- 1 lb (450 g) medium shrimp, peeled and deveined thawed and patted dry if frozen
- 2 tbsp (30 ml) vegetable oil divided
- 1 yellow onion small, thinly sliced
- 1 red bell pepper thinly sliced
- 1 carrot medium, julienned or shredded
- 2 cloves garlic minced
- 1 tbsp (15 g) fresh ginger minced or grated
- 2 cups (130 g) thinly sliced green cabbage
- 1 cup (70 g) bean sprouts
- 2 green onions sliced, for serving
- extra sesame oil for drizzling (optional)
Equipment
- Wok or large skillet
- Tongs
- Small mixing bowl
Instructions
- Mix the sauce: In a small bowl, combine the chicken stock, oyster sauce, hoisin sauce, soy sauce, sesame oil, sugar (or honey), and white pepper. Whisk until smooth and set aside.
- Cook the noodles: Prepare the noodles per package instructions. Drain, rinse with cold water, and toss with a tiny bit of oil to prevent sticking. Set aside.
- Sear the shrimp: Heat half the vegetable oil in a large wok or skillet over medium-high heat. Arrange the shrimp in a single layer and let cook undisturbed for about 2 minutes per side, until pink and just cooked through. Remove shrimp to a plate.
- Sauté veggies: Add the remaining oil to the skillet. Add onion, bell pepper, and carrot, stirring over high heat for 2–3 minutes until just tender but still crisp.
- Add aromatics: Add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add cabbage and sprouts: Stir in cabbage and bean sprouts. Add a splash of water if pan looks dry, and toss until just wilted, 1–2 minutes.
- Combine: Return shrimp to the skillet, add cooked noodles, and pour in the sauce. Using tongs, toss everything together over high heat until noodles are glossy and evenly coated, about 1–2 minutes.
- Serve: Transfer to bowls and top with sliced green onions and a drizzle of extra sesame oil if desired. Serve immediately.
