Shrimp Chow Mein

Shrimp Chow Mein is a homemade version of your favorite take-out dish, made with shrimp, veggies, and chow mein noodles in a savory sauce, ready in under 30 minutes!

Chinese Noodles are a fan favorite on the blog including Chicken Lo MeinPad See Ew (Thai Stir Fried Noodles) and Easy Pad Thai.

Shrimp Chow Mein
SHRIMP CHOW MEIN

Shrimp Chow Mein is one of my all-time favorite take-out dishes, and it’s insanely easy to make right at home! This chow mein is the shrimpier version of the Classic Chinese Chow Mein made with fresh shrimp, vegetables, and a savory sauce tossed with chow mein noodles and bean sprouts.

There is not a lot of prep time needed for this, because the whole thing takes a total time of under 30 minutes to prepare. Plus it’s done in just one pot (or wok), so cleanup is really easy.

WHAT IS THE DIFFERENCE BETWEEN SHRIMP CHOW MEIN AND SHRIMP LO MEIN?

Both dishes use egg noodles, but shrimp chow mein uses specific chow mein fried noodles, while lo mein uses noodles that are boiled. Lo mein also typically has more sauce in the dish than chow mein, while chow mein has more oil and is crispy in texture because the noodles are fried.

WHAT OTHER VEGGIES CAN I ADD TO SHRIMP CHOW MEIN?

  • mushrooms
  • Green onions
  • bamboo shoots
  • Water chestnuts
  • Bell peppers
  • Broccoli
  • Bok choy

MORE HOMEMADE CHOW MEIN AND NOODLE RECIPES

Chow Mein with Shrimp

HOW LONG DOES SHRIMP CHOW MEIN LAST?

Shrimp chow mein will last refrigerated in an airtight container for 3-4 days. When reheating, add a tablespoon or two of water to the dish, to keep the noodles from drying out.

TIPS FOR MAKING SHRIMP CHOW MEIN

  • Can’t find chow mein noodles? You can substitute yakisoba noodles and just toss the packet and use the noodles only.
  • You can add ½ teaspoon of powdered ginger or a teaspoon of minced ginger to the chow mein for more flavor, or ¼ teaspoon of cayenne pepper or a dash of sriracha for heat.
  • If you want to make this vegetarian, you can substitute the shrimp with extra firm tofu.
  • Part of what makes Chinese food taste so good is the way the wok works with the heat. Try to keep your wok or pan really hot, and pay close attention while stirring to make sure the food quickly cooks instead of burning. I like to use a more traditional wok, but you can find electric ones if you don’t have a gas stove.
  • This shrimp chow mein recipe calls for either regular or light soy sauce, I do not recommend using dark soy sauce for this chow mein.
  • Try to have everything prepped ahead of time, like the veggies or the sauce, because this dish will cook quickly. I would have your noodles cooking in hot water while you’re prepping your veggies, then have them ready to go when your shrimp goes in.
  • This recipe calls for shrimp but you can make it with pork, beef, prawns, or chicken, too. I like to use chicken breast for a leaner cut of meat. Or make this vegetarian with extra firm tofu.
  • Make this chow mein lower carb by using tofu noodles, but they won’t be as crunchy as your traditional chow mein noodle. Or you can stir fry spiralized vegetables like carrots and zucchini.

Shrimp Chow Mein

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Shrimp Chow Mein

Shrimp Chow Mein is a homemade version of your favorite take-out dish, made with shrimp, veggies, and chow mein noodles in a savory sauce, ready in under 30 minutes!
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Chinese Food
Author Sabrina Snyder

Ingredients
 

  • 1 pound shrimp peeled and deveined (13-15 count)
  • 2 tablespoons vegetable oil
  • 1 cup cabbage thinly sliced
  • 1/2 cup red cabbage thinly sliced
  • 1 cup celery thinly sliced
  • 1 carrot thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons sweet soy sauce aka Kecap Manis*
  • 2 tablespoons low sodium soy sauce
  • 4 tablespoons oyster sauce
  • 1 cup water
  • 12 ounces chow mein noodles cooked a minute shy of the directions*
  • 6 ounces bean sprouts optional
  • sesame seeds for garnish optional

Instructions

  • Heat a large pan or wok on high heat with the oil and cook the shrimp for one minute on each side then remove the shrimp from the pan and add in the cabbage, red cabbage, celery and carrots.
  • Cook 2-3 minutes until wilted, add the garlic and cook for an additional 30 seconds.
  • Add the soy sauce, sweet soy sauce, oyster sauce and water and bring to a boil for 1 minute.
  • Add in the pasta, bean sprouts and shrimp and toss to coat.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.
*Homemade Kecap Manis: Add 1 ½ teaspoons of soy sauce and 1 ½ teaspoons of molasses or dark brown sugar with a tiny pinch of ground anise. This is a decent substitute, but if you can get the original the flavor will be even deeper.

Nutrition

Calories: 556kcal | Carbohydrates: 76g | Protein: 38g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 285mg | Sodium: 2349mg | Potassium: 274mg | Fiber: 6g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 31.5mg | Calcium: 201mg | Iron: 6mg
Keyword: shrimp chow mein

Chow Mein made with Shrimp

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Hi!

    I made it tonight for my family, and they loved it. My son said that it was better than the Chow Mein from the Chinese restaurant.
    Thank you for the recipe!

  2. Just got done eating this! Wanted something different than rice tonight so I tried this, so good and easy too! Forgot to put the ginger in but it was still delicious. Everything I have tried from here has been fantastic, do you mind if I use these recipes when I open my own restaurant? ?

  3. This was wonderful! Definitely something I will be making regularly. My whole family enjoyed it, even the picky ones.

  4. Can you make this with substitute for shrimp.? Also, I have your Tater Tot recipe in the oven right now!! I can’t wait & will it make it too mushy if I melt shredded cheese on top rt before I take it out? I love cheese ?

    1. Yes, you can substitute with chicken or whatever protein you’d like. So glad you’re enjoying the recipes so much!