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!
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?
- Green onions
- bamboo shoots
- Water chestnuts
- Bell peppers
- Bok choy
MORE HOMEMADE CHOW MEIN AND NOODLE RECIPES
- Ramen Noodle Salad
- Panda Express Chow Mein (Copycat)
- P. F. Chang’s Garlic Noodles (Copycat)
- Chicken Pad Thai
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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.
- 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
- 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.