Shrimp Chow Mein
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. Packed with cabbage, carrots, bell peppers, and a restaurant-worthy sauce, it comes together faster than you’d expect and tastes like takeout (but better). Make it your own, mess-free, in one big skillet!
4
servings
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.
Notes
This dish is flexible—use chicken, tofu, or extra vegetables depending on what you have. If substituting for oyster sauce, bump up the hoisin and add a dash of fish sauce if handy. For gluten-free, use gluten-free noodles and tamari.
Store leftovers in the fridge for up to 3 days. Reheat in a skillet with a splash of water. Avoid microwaving shrimp to keep it tender.
Nutrition
Calories: 410kcal | Carbohydrates: 50g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 220mg | Sodium: 1320mg | Potassium: 510mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4500IU | Vitamin C: 54mg | Calcium: 160mg | Iron: 3.3mg