When you’re craving Chinese takeout but want something lighter, fresher, and ready in your own kitchen in less time than delivery takes, this Easy Shrimp Chow Mein is your answer. Unlike lo mein which features soft noodles, chow mein showcases crispy noodles that provide an irresistible crunch in every bite, all topped with succulent shrimp and colorful vegetables in a savory sauce. The magic happens when tender stir-fried ingredients meet those golden, crispy noodles, creating a textural contrast that makes this dish absolutely addictive. Each forkful delivers plump shrimp, crisp vegetables, and those wonderful crunchy noodles that somehow stay crispy even when coated in sauce. This restaurant-quality dish comes together in about thirty minutes and uses simple ingredients you probably already have on hand. Whether you’re feeding your family on a busy weeknight or impressing guests with your cooking skills, this shrimp chow mein delivers authentic flavor and stunning presentation with surprisingly little effort.
Serving Quantity: 4 servings
Cooking Time: 30 minutes (15 minutes prep, 15 minutes cooking)
Nutritional Information per serving:
1. Calories: 425
2. Protein: 28g
3. Carbohydrates: 48g
4. Fat: 14g
5. Fiber: 4g
6. Sugar: 6g
7. Sodium: 895mg
Ingredients You Need:
For the Shrimp and Noodles:
1. 1 pound large shrimp, peeled and deveined
2. 8 ounces fresh chow mein noodles (or thin egg noodles)
3. 4 tablespoons vegetable oil, divided
4. 2 cups shredded cabbage
5. 1 cup bean sprouts
6. 1 red bell pepper, thinly sliced
7. 1 cup snap peas or snow peas
8. 1 medium carrot, julienned
9. 1 small onion, thinly sliced
10. 4 garlic cloves, minced
11. 1 tablespoon fresh ginger, grated
12. 3 green onions, cut into 1-inch pieces
For the Sauce:
13. 1/3 cup chicken broth or vegetable broth
14. 3 tablespoons soy sauce
15. 2 tablespoons oyster sauce
16. 1 tablespoon sesame oil
17. 1 tablespoon cornstarch
18. 1 teaspoon sugar
19. 1/2 teaspoon white pepper
20. Sesame seeds for garnish (optional)
Prepare the Sauce
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and white pepper until the cornstarch is completely dissolved with no lumps. The sauce should be smooth and well combined. Set this bowl near your cooking area because once you start the stir-frying process, everything moves very quickly and you’ll need easy access to all your ingredients.
Cook and Crisp the Noodles
Bring a large pot of water to a boil and cook the chow mein noodles according to package directions, usually about 3 to 4 minutes for fresh noodles. Drain them thoroughly in a colander and shake off as much excess water as possible. Pat them dry with paper towels if needed. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Spread the cooked noodles in an even layer across the pan, pressing them down gently with a spatula. Let them cook undisturbed for about 3 to 4 minutes until the bottom becomes golden brown and crispy. Carefully flip the entire noodle pancake over and cook the other side for another 3 to 4 minutes until crispy. Transfer the crispy noodles to a serving platter and set aside.
Prepare the Shrimp
While the noodles are crisping, pat the shrimp completely dry with paper towels. This helps them sear properly instead of steaming in the pan. Season the shrimp lightly with a pinch of salt and white pepper. Make sure all your vegetables are chopped and ready to go because the actual stir-frying happens very fast once you begin.
Cook the Shrimp
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering and almost smoking, add the shrimp in a single layer. Cook for about 1 to 2 minutes per side until they turn pink and opaque with slightly golden edges. Don’t overcook them or they’ll become rubbery and tough. Transfer the cooked shrimp to a plate and set aside.
Stir-Fry the Aromatics
Add the remaining tablespoon of oil to the same wok over high heat. Add the sliced onion and stir-fry for about 1 minute until it starts to soften and become fragrant. Add the minced garlic and grated ginger and stir-fry for about 30 seconds, stirring constantly to prevent burning. The aromatics should smell incredible and fill your kitchen with that authentic Chinese restaurant aroma.
Add the Hardy Vegetables
Toss in the julienned carrot first since it takes the longest to cook. Stir-fry for about 1 minute, keeping everything moving constantly with your spatula. Add the shredded cabbage, sliced bell pepper, and snap peas. Continue stir-frying for another 2 to 3 minutes, tossing and stirring vigorously. The vegetables should be crisp-tender with some charred spots from the high heat but still brightly colored and crunchy. They should not be limp or overcooked.
Add Delicate Vegetables
Add the bean sprouts and green onion pieces to the wok. These vegetables cook very quickly and you want them to stay especially crisp and fresh. Stir-fry for just 1 minute, tossing everything together. The bean sprouts should remain white and crunchy, providing that authentic chow mein texture.
Create the Sauce
Return the cooked shrimp to the wok with all the vegetables. Give your sauce mixture a quick stir to redistribute the cornstarch that may have settled, then pour it over everything in the wok. Immediately start tossing and stirring to coat all the shrimp and vegetables evenly with the sauce. The cornstarch will activate from the heat and the sauce will thicken within about 1 to 2 minutes, becoming glossy and coating everything beautifully. The sauce should cling to the ingredients rather than pooling at the bottom of the pan.
Combine and Serve
Once the sauce has thickened and everything is well coated, remove the wok from heat. Pour the shrimp and vegetable mixture over the crispy noodles on your serving platter. The hot ingredients will slightly soften the top layer of noodles while the bottom stays wonderfully crispy. Some people like to toss everything together, while others prefer to serve it layered so diners get crispy noodles in every bite along with the saucy topping.
Garnish and Enjoy
Sprinkle sesame seeds over the top if desired for an attractive finishing touch and subtle nutty flavor. Serve immediately while the noodles are still crispy and everything is piping hot. The contrast between the crunchy noodles and the tender shrimp and vegetables is what makes chow mein so special, and it’s best enjoyed right away.
Helpful Tips for Success:
1. The key to great chow mein is getting the noodles really crispy, so don’t rush this step and make sure they’re golden brown on both sides.
2. Fresh chow mein noodles are available in Asian grocery stores, but thin egg noodles or even spaghetti work as substitutes.
3. Press the noodles down firmly in the pan and resist the urge to move them around so they develop that crispy golden crust.
4. Use a large nonstick skillet for crisping the noodles to prevent sticking and make flipping easier.
5. Keep the heat on high when stir-frying vegetables so they cook quickly and stay crisp rather than becoming soggy.
6. Pat your shrimp completely dry before cooking for the best sear and to prevent them from becoming watery.
7. You can substitute chicken, beef, pork, or tofu for the shrimp based on your preference.
8. Add other vegetables like broccoli, mushrooms, water chestnuts, or baby corn for variety.
9. For extra crispy noodles, you can even pan-fry them in two smaller batches instead of one large batch.
10. Some restaurants serve chow mein with the crispy noodles on the side so they stay extra crunchy, which is a great option for leftovers.
11. The noodles will soften as they sit with the sauce, so this dish is best served and eaten immediately.
12. If you want softer noodles like lo mein instead, skip the pan-frying step and just toss the boiled noodles with the sauce.
13. Prep all your ingredients before you start cooking because the stir-frying process is very fast-paced.
14. For a spicier version, add chili garlic sauce, sriracha, or red pepper flakes to the sauce mixture.
15. Leftover chow mein can be refrigerated for up to 2 days but the noodles won’t be crispy anymore when reheated.
