4.9 from 30 votes
Shrimp Chow Mein (鲜虾炒面)
Craving some delicious shrimp chow mein but don’t want to order takeout? This recipe is perfect for a quick, homemade alternative that tastes just as good (if not better) than the restaurant version! It’s loaded with juicy shrimp, crisp veggies, and chewy noodles tossed in a savory sauce that’s easy to whip up in under 30 minutes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 439 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Marinating
- 8 oz (16 to 20 medium size) Shrimp , peeled and deveined
- 2 teaspoons Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
Sauce
- 1/4 cup chicken stock
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon white pepper (or black pepper)
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 8 oz (225 g) fresh Hong Kong pan fried noodles (or 6 oz / 170 g dried chow mein noodles)
- 1 medium carrot , julienned (4 oz / 100 g)
- 3 heads baby bok choy , sliced into large bite-size pieces (7 oz / 200 g)
- 2 cups (4 oz / 100 g) bean sprouts
- 2 green onions , sliced into 2” (5 cm) pieces
Instructions
- Marinate the shrimp: Combine the shrimp, Shaoxing wine, cornstarch and salt in a medium bowl. Mix well until fully combined. Let marinate while preparing the other ingredients.
- Prepare the noodles: Boil the noodles according to package instructions until al dente. Rinse with tap water to stop cooking, drain thoroughly and set aside.
- Mix the sauce: Whisk all the ingredients for the sauce in a bowl.
- Cook the stir fry: Heat 1/2 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Add the shrimp. Cook undisturbed until the bottom turns golden brown, 1 to 2 minutes. Turn to cook the other side, until the shrimp curl up and the color changes throughout. Transfer all the shrimp to a plate and set aside.
- Add 1 tablespoon of oil and the ginger. Stir a few times to release the fragrance. Add the carrot and bok choy. Cook and stir for 1 minute or so, until the veggies just start to wilt but are still crisp.
- Add the noodles and drizzle the remaining 1/2 tablespoon oil over the noodles. Toss a few times with a pair of tongs. Pour the sauce over them. Toss to mix everything together.
- Add the bean sprouts and the green onion. Toss for another 1 to 2 minutes. Add back the cooked shrimp. Toss well until the sauce is absorbed. Transfer everything to serving plates and serve hot as a main dish.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
439kcal
(22%)
Carbohydrates
53.3g
(18%)
Protein
27.1g
(54%)
Fat
14.1g
(22%)
Saturated Fat
2.6g
(13%)
Cholesterol
181mg
(60%)
Sodium
607mg
(25%)
Potassium
567mg
(16%)
Fiber
3.2g
(13%)
Sugar
4.3g
(9%)
Calcium
160mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 439
% Daily Value*
| Serving | 1serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 53.3g | 18% |
| Protein | 27.1g | 54% |
| Fat | 14.1g | 22% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 181mg | 60% |
| Sodium | 607mg | 25% |
| Potassium | 567mg | 12% |
| Fiber | 3.2g | 13% |
| Sugar | 4.3g | 9% |
| Calcium | 160mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.