Shrimp chow mein. Who can say no to this?!
When I uploaded the chicken chow mein recipe a few years ago, who knew it will go viral. You guys loved the recipe so much and the most common questions from the recipe were about the noodles and “can I use shrimp?”.
So in this shrimp chow mein recipe, I will answer the 2 biggest questions you all had.
First, about protein.
Yes, you can use shrimp, as I did! So delicious! Also, the Chinese five-spice was hate or love it kinda thing, so I removed it from this recipe.
You could use pork, beef, tofu, or even no protein. (but why would you do that?? lol)
But you can also use spaghetti.
Second, the noodles
I used ready-to-use egg noodles that are precooked, I buy the noodles from the local Asian grocery store. If you can’t find it, no worries. I got the best solution for this.
Spaghetti.
YES! It WORKS!
It’s egg noodles after all… lol! Just cook spaghetti al dente and drain. Let it just dry out and drain completely, do not coat with oil or anything, because we are cooking chow mein!
Alrighty, I think we’ve got some great start for shrimp chow mein, shall we begin?!
In a small mixing bowl, whisk oyster sauce, hoisin sauce, chicken or veggie stock, and a pinch of black pepper. Set aside.
Combine shrimp, Shaoxing wine, and black pepper in a mixing bowl and set aside. If you don’t want to consume alcohol, just skip this part.
Make sure all your veggies are cut before you start cooking. This will help the cooking process a lot smoother, faster and easier!
Heat a wok or large skillet over high heat and add 1 tbsp cooking oil. Swirl to coat then add shrimp. Spread shrimp evenly and sear them 30 sends to 1 minute on each side depending on the size of the shrimp. Turn off the heat, remove the shrimp from the wok, and place it on a plate. Set aside.
Heat now-empty-wok over high heat, add remaining 2 tbsp cooking oil. Add chopped garlic, ginger, and chili. Stir fry until you can smell the beautiful aromas, about 30 to 45 seconds.
Add mushrooms, bok choy, and bamboo shoots. Stir fry until vegetables are softened, about 1 minute.
Add noodles and the sauce mixture. Stir fry until noodles soaked up the delicious flavors from the sauce and no moisture in the bottom of the work, about 1 to 2 minutes.
Add beansprouts, green onions, and cooked shrimps. Stir fry everything together until the last 3 ingredients are warmed up, about 1 minute.
Transfer to a serving plate and drizzle some sesame oil and sprinkle some sesame seeds.
Enjoy!
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Shrimp Chow Mein
- Total Time: 16 mins
- Yield: 4 1x
Description
Shrimp chow mein. Who can say no to this?! Scrumptious Chow Mein made at home!
Ingredients
For the Shrimp
- 12 oz peeled and deveined U10 shrimp (You can use different size, just adjust cooking time)
- 1 tbsp shaoxing wine or rice wine
- 1/8 tsp black pepper
For the Sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1/2 cup chicken or vegetable stock
- 1/8 tsp black pepper
For Stir Fry
- 3 tbsp cooking oil (vegetable, canola, peanut or avocado oil)
- 3 to 5 cloves garlic, chopped
- 1 oz ginger, very thinly julienne
- 1 red chili, seeds removed and julienne (optional)
- 2 oz shiitake mushrooms or any of your favorite mushrooms (approximately 2 large shiitake), sliced
- 4 oz baby bok choy, cut into half or quarters as needed (approximately 2 to 4 baby bok choy)
- 4 oz bamboo shoots, 1/4” sliced
- 10 to 12 oz ready-to-use egg noodles or spaghetti cooked al dente and drained
- handful beansprouts
- 3 green onions, cut in halves lengthwise then into 2” long pieces
- sesame oil
- sesame seeds
Instructions
- Combine shrimp, shaoxing wine and black pepper in a mixing bowl and set aside. If you don’t want to consume alcohol, just skip this part.
- In a small mixing bowl, whisk all ingredients for the sauce and set aside.
- Heat a wok or large skillet over high heat and add 1 tbsp cooking oil. Swirl to coat then add shrimp. Spread shrimp evenly and sear them 30 sends to 1 minute each sides depending on the size of the shrimp. Turn off the heat, remove the shrimp from the wok and place on a plate. Set aside.
- Heat now-empty-wok over high heat, add remaining 2 tbsp cooking oil. Add chopped garlic, ginger and chili. Stir fry until you can smell the beautiful aromas, about 30 to 45 seconds.
- Add mushrooms, bok choy and bamboo shoots. Stir fry until vegetables are soften, about 1 minute.
- Add noodles and the sauce mixture. Stir fry until noodles soaked up the delicious flavors from the sauce and no moisture in the bottom of the work, about 1 to 2 minutes.
- Add beansprouts, green onions and cooked shrimps. Stir fry everything together until last 3 ingredients are warmed up, about 1 minute.
- Transfer to a serving plate and drizzle some sesame oil and sprinkle some sesame seeds. Enjoy!
- Prep Time: 10 mins
- Cook Time: 6 minutes
21 comments
Can I use beef instead?
Yes you can! But why only 3 stars? please tell me so I can improve!
Hi, where can I get the same wok that you use?
Thank you,
Ginny
This is the third recipe of yours I have tried, so yummy!!!!!! I did the dumpling hot pot and the shaking beef also – both 5 stars – especially the hot pot – my family begs for it 🙂
This was so good!
I’m glad you enjoyed (:
Love the way this recipe looks. This will be dinner tomorrow night. I love your recipes. Keep them coming. Thank you.
So good 😭😭
Can’t wait to try this recipe! What type of wok are you using? Can you provide the link please ? I’ve been in search of a good quality authentic Chinese wok but still not sure which is best. Thank you!
Can I use beef instead of shrimp if yes do I need to marinated or no if yes with what ?? Thank u for response I tried to mad it 5 stars but I don’t know why doesn’t let me do it .
What type of wok are you using? Can you provide the link please ?
Haven’t made it but I wanna know what noodles you use exactly cause this looks so delicious !!! I’d make it if I knew what noodles you use i want the same ones
My family loves Asian food, but due to social distancing we’ve not had access to many of the dishes we love. My solution was to learn to cook Asian dishes but technique was a constant issue. I am so happy I found your blog and this recipe because of the step by step instructions. For someone new to Asian cooking this is so helpful!! The shrimp chow mein was a huge hit with my family. This will definitely become a frequently meal! Thank you again for the wonderful post and great recipe!
Thank you! That is what I’m here for! I’m glad I could help out (:
Thank you. My daughter love so much. We usually buy from Little Korea Restaurant. And now you share this recipe. This help us during the pandemi.
Excellent recipe…thank you!!!!
Sorry…five stars
This was truly, truly the best Chow Mein I have ever had! It was so delicious, flavorful. I doubled the shrimp and added red & green peppers and onions. I may end up making this every week. Thank you so much for this recipe!!!
Looks delicious. I noticed that you did not use corn starch. Any reason?
Will try it with rice vermicelli, sounds really good.
This was truly, truly the best Chow Mein I have ever had! It was so delicious, flavorful. I doubled the shrimp and added red & green peppers and onions. I may end up making this every week. Thank you so much for this recipe!!!