This savory Shrimp Chow Mein is a combination of plump shrimp, crisp vegetables, and chow mein noodles smothered in a flavorful sauce. Quick to prepare and brimming with Asian flavors, this dish is a perfect balance of sweet, savory, and umami. Whether you're cooking for a weeknight dinner or entertaining guests, this shrimp chow will demand seconds.
Feel free to customize the vegetables based on your preferences or what you have on hand. Bok choy, broccoli, carrots, or snap peas would all be great additions. You can also use your favorite mushroom variety, like shiitake, button, cremini.
In a small bowl, whisk together the marinade ingredients, soy sauce, rice vinegar, sesame oil and cornstarch. Then pour the marinade over the shrimp in a shallow dish. Let it marinate for at least 15 minutes while you prepare the other ingredients.
In another bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, rice vinegar, brown sugar, and sesame oil to make the sauce. If you prefer a thicker sauce, mix in the cornstarch slurry (cornstarch mixed with equal parts water) and set aside.
Heat half the vegetable oil in a large skillet or wok over high heat. Add the marinated shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp onto a plate and set aside.
Using the same skillet, heat the remaining oil over medium heat. Add the chopped onions and cook for about 2-3 minutes. Then add in the garlic and cook for 1 more minute. Finally, add the sliced mushrooms and shredded cabbage to the skillet and cook until the mushrooms and cabbage are tender and cooked through. The amount will shrink down quite a bit. Place the cooked noodles into vegetable mixture and evenly combine. Then pour the sauce over the noodles and stir-fry everything together until well combined and heated through. Add in the shrimp and sauté for 2-3 minutes.
Garnish with sliced green onions and serve.
This Shrimp Chow Mein is best served hot and fresh out the skillet.
Shrimp Chow Mein FAQS:
You will need the following ingredients:
large shrimp, soy sauce, rice vinegar, sesame oil, cornstarch, chow mein noodles, vegetable oil, garlic, onion, mushrooms, cabbage, green onions, oyster sauce, brown sugar
You will need the following supplies:
a large skillet, mixing bowls
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
This Shrimp Chow Mein is best served hot.
Notes:
- To add heat, you can add some red pepper flakes or use a chili oil.
- Feel free to customize the vegetables based on your preferences or what you have on hand. Bok choy, broccoli, carrots, or snap peas would all be great additions.
- If you can't find chow mein noodles, you can use any other type of Chinese egg noodles or even spaghetti as a substitute.
- We like to use large or extra large shrimp, but you can use smaller ones that will yield more shrimp throughout.
- To make a cornstarch slurry, just add equal parts cornstarch and water and mix together until the cornstarch has dissolved.
- Use your favorite mushroom variety, like shiitake, button, cremini.
Shrimp Chow Mein
Ingredients
For the Shrimp Marinade:
- 1 pound large shrimp, peeled and deveined
- 2 tbsps soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Chow Mein:
- 8 ounces chow mein noodles or egg noodles
- 2 tbsps vegetable oil
- 3 cloves garlic, minced
- 1 cup onion, chopped
- 2 cups mushrooms, sliced
- 2 cups cabbage, shredded
- Green onions, chopped for garnish
For the Sauce:
- ¼ cup soy sauce
- 2 tbsps oyster sauce
- 1 tbsps rice vinegar
- 1 tbsps brown sugar
- 1 teaspoon sesame oil
- 2 teaspoon cornstarch slurry (see notes)
Instructions
- In a small bowl, whisk together the marinade ingredients: soy sauce, rice vinegar, sesame oil and cornstarch.
- Pour the marinade over the shrimp in a shallow dish. Let it marinate for at least 15 minutes while you prepare the other ingredients.
- In another bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, rice vinegar, brown sugar, and sesame oil to make the sauce. If you prefer a thicker sauce, mix in the cornstarch slurry (cornstarch mixed with equal parts water) and set aside.
- Cook the chow mein noodles or egg noodles according to the package instructions. Rinse with cold water and set aside.
- Heat half the vegetable oil in a large skillet or wok over high heat. Add the marinated shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp onto a plate and set aside.
- Using the same skillet, heat the remaining oil over medium heat. Add the chopped onions and cook for about 2-3 minutes. Add in the garlic and cook for 1 more minute.
- Add the sliced mushrooms and shredded cabbage to the skillet and cook until the mushrooms and cabbage are tender and cooked through. The amount will shrink down quite a bit.
- Place the cooked noodles into vegetable mixture and evenly combine. Pour the sauce over the noodles and stir-fry everything together until well combined and heated through. Add in the shrimp and sauté for 2-3 minutes. Garnish with sliced green onions and serve.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment, a review, or a rating.
Leave a Reply