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A close up of Shrimp Chow Mein. The noodles are somewhat yellow in color and vegetables are vibrant and bright.
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5 from 2 votes

Shrimp Chow Mein

This Shrimp Chow Mein recipe is easy enough to work for weeknight dinners, yet tastes like it is straight from your favorite restaurant.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Asian, Chinese
Keyword: Shrimp Chow Mein
Servings: 4
Calories: 513kcal
Author: Kelly Anthony

Ingredients

  • 1 (6-ounce) package chow mein noodles

FOR THE SAUCE:

  • 1 tablespoon cornstarch
  • ⅓ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon minced ginger
  • 1 clove garlic, minced
  • 2 tablespoons granulated sugar
  • 2 teaspoons sesame oil
  • ½ cup water

FOR THE SHRIMP:

  • 1 pound jumbo shrimp (21/25 count), peeled and deveined
  • 3 tablespoon canola or avocado oil, separated
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

FOR THE VEGETABLES:

  • 2 tablespoons canola or avocado oil
  • 1 red bell pepper, stem and seeds removed, cut into ¼" strips
  • 1 yellow onion, cut into ¼" strips
  • 1 (8-ounce) package sliced shiitake mushrooms
  • 1 cup coleslaw mix (or shredded cabbage)
  • 1 baby bok choy, sliced crosswise into ¼" strips

Instructions

COOK CHOW MEIN NOODLES:

  • Cook the chow mein noodles according to package directions and set aside until ready to use. In the meantime, prepare the sauce.

PREPARE THE SAUCE:

  • Add a tablespoon of the soy sauce to a small bowl, followed by the cornstarch. Whisk using the tines of your fork until smooth. Add the remaining soy sauce and whisk to combine. Add all of the remaining sauce ingredients and stir. Set aside until ready to use.

COOK THE SHRIMP:

  • Pat the excess moisture away from the shrimp using a paper towel. Add the shrimp to a medium-sized mixing bowl, drizzle with 1 tablespoon of oil, add spices, and toss until evenly coated. Set aside.
  • Add 2 tablespoons of oil to a large sauté pan over medium-high heat and allow it to come to temperature. Then, add one single layer of shrimp, leaving a bit of space in between each one.
  • Cook for about 2 minutes, then flip and cook for about 2 minutes more on the other side. Repeat the cooking process with any remaining shrimp. The shrimp are ready when completely opaque and semi-firm to the touch. Remove from the pan and set aside.

COOK THE VEGGIES:

  • Add another 2 tablespoons of oil to the hot pan and add the bell pepper, onion, and mushrooms. Stir to coat in the oil and cook for about 4 minutes, stirring often.
  • Add the cabbage mix and bok choy, stir, and cook for about 2 minutes more.
  • Add the sauce to the veggie mixture and cook for about 2 minutes more. Once the sauce has thickened slightly, add the noodles and shrimp. Toss with tongs until coated. Serve and enjoy!

Nutrition

Calories: 513kcal | Carbohydrates: 53g | Protein: 26g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 143mg | Sodium: 2439mg | Potassium: 491mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2412IU | Vitamin C: 60mg | Calcium: 118mg | Iron: 3mg