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Shrimp Chow Mein (鲜虾炒面)
4.9 from 20 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 ginger minced
  • 8 oz (225 g) pan fried noodles or 6 oz / 170 g dried chow mein noodles, fresh, Hong Kong style
  • 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 sprout
  • 2 green onions , sliced into 2” (5 cm) pieces

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix the sauce: Whisk all the ingredients for the sauce in a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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 (12%) Fiber 3.2g (13%) Sugar 4.3g (9%) Calcium 160mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

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.