Shrimp chow mein. Who can say no to this?!
When I uploaded chicken chow mein recipe few years ago, who knew it will go viral. You guys loved the recipe so much and the most common questions from the recipe was 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 on 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 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 an 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 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 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 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!
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Shrimp Chow Mein
- Prep Time: 10 mins
- Cook Time: 6 minutes
- 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!
7 comments
Can I use beef instead?
★★★
Yes you can! But why only 3 stars? please tell me so I can improve!
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 🙂
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 .
★★★★