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    Home » Recipes » Seafood

    Shrimp Chow Mein

    Published: December 28, 2020 · Updated: December 28, 2020 · By: Krissy · 13 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Super tasty Shrimp Chow Mein is easy to make! This recipe uses fresh yakisoba noodles, shrimp, cabbage, onion, and celery with simple two-ingredient flavorful sauce. This is definitely a quick and easy dinner the entire family will love.

    chopsticks lifting bite of shrimp with chow mein noodles

    Why this recipe works:

    If you enjoy ordering Chow Mein at your favorite restaurant, or dare I say Panda Express, you'll find that this easy homemade version not only tastes better, but it's super easy to make.

    • The succulent tender shrimp is slightly crispy on the outside.
    • There are actually a lot of vegetables in this recipe, but they cook down quite a bit.
    • Better than any restaurant! You'll find tons of tips and tricks in my Chow Mein recipe to get the best flavor, texture, and results with this tasty dinner.

    Ingredients needed:

    • Oil: I use both a stir fry oil that can tolerate the high heat needed to make Chow Mein as well as toasted sesame oil that adds incredible flavor.
    • Noodles: Fresh yakisoba noodles work best in this recipe. Ditch the flavor packets that come with the noodles.
    • Vegetables: Yellow onion sliced thin, fresh celery sliced on a bias (diagonal), and shredded green cabbage are the vegetables used. I saved myself some work and bought pre-shredded cabbage that also added a bit of color with some purple cabbage and thin carrots mixed in. Minced garlic and ginger also add a ton of flavor. I buy it in crushed frozen form - super easy.
    • Shrimp: I recommend using wild caught raw shrimp that has the shells and veins removed. Typically raw shrimp is grey and turns pink when it cooks. The kind I buy is pink when it's raw and already comes de-veined and without shells - super easy.
    • Sauce: All that's needed to flavor your Shrimp Chow Mein is oyster sauce and soy sauce.
    ingredients used to make shrimp chow mein

    How to make Shrimp Chow Mein:

    1. Cook the shrimp: Heat the oil over high heat and toss the shrimp around the pan just until cooked. Transfer to a separate plate.
    2. Cook the onions: In the remaining onions, sear the onions.
    3. Add the remaining vegetables: Once the onions get a nice sear, add the celery and cabbage. Once those start to brown and get limp, add the garlic and ginger.
    4. Prepare the noodles: While the vegetables are cooking, break up the noodles under running water or in a bowl of warm water.
    5. Cook the noodles: With the vegetables transferred to a separate plate, add the sesame oil to the hot walk along with the noodles. Be sure to allow them to cook, undisturbed, to get a nice crisp sear on the bottom before tossing.
    6. Finish the Shrimp Chow Mein: Add the cooked shrimp and vegetables to the wok with the noodles. Add the oyster sauce and soy sauce and then toss to combine.
    • cooking shrimp in wok with wooden spoons
      cook shrimp first
    • browning onion slices in wok pan
      brown the onions
    • cabbage, onions, in celery stir fry in wok
      add the cabbage and celery
    • rinsing yakisoba noodles under running water
      rinse noodles to separate
    • yakisoba noodles in wok
      sear noodles in oil
    • homemade shrimp chow mein in wok pan
      combine ingredients and add sauce

    Recipe tips for perfect results:

    • Shrimp: Press out as much liquid as possible prior to cooking. You want to reduce the amount of liquid that gets released when the shrimp cook. This will give you a nice crisp outside with wonderfully succulent texture on the inside.
    • Cooking tips: Toss the ingredients only to prevent burning. This allows you to get a nice sear which adds to the flavor. Cook the vegetables to the point where they get a nice sear but are still rather firm and not soggy.
    • Equipment: When cooking recipes like this Shrimp Chow Mein, your best bet is to use a high quality wok pan, however you can use a large skillet if you don't have one. I like to use two wooden spoons to toss the ingredients while they cook.
    shrimp chow mein with yakisoba noodles in bowl

    Other great stir fry recipes made in the wok:

    My wok pan is one of my favorite kitchen tools. Here are some fantastic recipes you can make:

    • Beef Stir-Fry
    • Shrimp Stir Fry
    • Pork Fried Rice
    • Kangkung Belacan (Spinach Stir Fry)
    • Chinese Style Garlic Green Beans
    close up of shrimp chow mein

    If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

    You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!

    chow mein with shrimp in bowl

    Shrimp Chow Mein

    Super tasty Shrimp Chow Mein is easy to make! This recipe uses yakisoba noodles, shrimp, cabbage, onion, and celery with a flavorful sauce.
    5 from 6 votes
    Print Pin Rate SaveSaved!
    Course: Main Course
    Cuisine: Asian
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Scale: 6 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 2 tablespoons stir fry oil (or other oil that can handle high heat like avocado oil, divided)
    • 1 pound raw shrimp (peeled, deveined, shell/tail removed, and patted dry with paper towels)
    • ½ yellow onion (thinly sliced)
    • 8 ounces green cabbage (thinly sliced, roughly 6 cups (I used a pre-packaged bag that also contained a bit of purple cabbage and carrots))
    • 1 ½ cups celery (sliced thin on a diagonal (4 medium sized stalks))
    • 2 cloves garlic (minced)
    • ½ teaspoon ginger (minced)
    • 1 tablespoon toasted sesame oil
    • 21 ounces refrigerated yakisoba noodles (I used 3 (7 ounces packages, omit the flavor packet))
    • 3 tablespoons soy sauce
    • 2 tablespoons oyster sauce

    Instructions

    • Add 1 T of the stir fry oil to the wok (recommended) or sauté pan, set to high heat. When the oil is hot, add the shrimp. Toss to coat in the oil and then turn shrimp after a few minutes once they start to get crispy on the bottom. Once opaque in color and fully cooked, toss once more to ensure even doneness and then transfer to a plate, leaving any remaining oil in the pan.
      cooking shrimp in wok with wooden spoons
    • Add remaining stir fry oil to the hot wok. Add sliced onion, toss to coat in oil, then toss only to prevent browning. Once onion begins to sear, add the cabbage and celery. Toss to coat in oil once again, then allow to cook for a couple of minutes to brown. Toss to prevent burning.
      cabbage, onions, in celery stir fry in wok
    • While the veggies are cooking, run the noodles under hot water for a minute or two so that they separate. Alternatively, you can place them in a bowl of warm water.
      rinsing yakisoba noodles under running water
    • Just before veggies are done, add garlic and ginger, toss, and allow to cook for about a minute. Transfer to a separate plate.
    • Add the sesame oil to the hot pan and add rinsed noodles. Be sure to shake off as much excess water as possible. Be extra careful - any water that hits the hot oil will pop. Allow to cook for a minute or so, undisturbed, so that the noodles on the bottom crisp up a bit.
      yakisoba noodles in wok
    • Add the cooked shrimp and veggies back in witht he noodles and toss to combine.
      homemade shrimp chow mein in wok pan
    • Add the soy sauce and oyster sauce, toss to combine, and allow to cook just until heated through.

    NUTRITION INFORMATION

    Calories: 519kcal | Carbohydrates: 74g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1902mg | Potassium: 223mg | Fiber: 7g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 19mg | Calcium: 142mg | Iron: 5mg
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    Reader Interactions

    Comments

    1. Tracie

      October 16, 2022 at 4:22 pm

      5 stars
      Delicious! I switched it up and used rice noodles.

      Reply
    2. Jamie

      May 28, 2022 at 9:27 am

      Where can you get the noodles?

      Reply
      • Krissy

        June 11, 2022 at 6:59 am

        Most major grocery stores will carry them in the Asian foods aisle.

        Reply
    3. Sharon M

      May 19, 2022 at 7:24 pm

      5 stars
      This recipe is great! The only modification I made was making it with chicken breast because my kids have shrimp allergies. Velvetting the chicken first is key! Thanks for a great recipe that will go in the rotation.

      Reply
    4. Erin

      July 31, 2021 at 6:46 pm

      5 stars
      This recipe is great! The only change I made was adding 1 tbps of fish sauce. That's a personal thing. Other than that, it's good to go as written.

      Reply
    5. KacieJayne

      January 06, 2021 at 6:38 am

      5 stars
      OMG! This is the best recipe! I have tried many Asian recipes and my hubby has not really been all in. We long for the good restaurants we grew up with and this absolutely came the closest! The flavors just meld together perfectly. This is definitely in my rotation now! Thank you!

      Reply
    6. Shawn Collins

      January 01, 2021 at 7:44 pm

      5 stars
      It was so good.

      Reply
    7. Donna

      December 31, 2020 at 7:35 am

      Thank you for this recipe, sounds great and must try it

      Reply
    8. Monica

      December 28, 2020 at 1:24 pm

      OM GOODNESS! THIS RECIPE SOUNDS GREAT!
      CAN'T WAIT TO MAKE THIS. JUST NEED TO PURCHASE A WOK! THANK YOU! MY FAMILY LOVES ALL TYPES OF SEAFOOD SO I WILL BE TRYING ALL OF YOUR SEAFOOD RECIPES 😋

      Reply
      • Shawn Collins

        January 01, 2021 at 7:43 pm

        It is great. Made it a few days ago and my 11 year old son said, this is incredible. I did improvise a little because I could not find yokisabi noodles. I used Cantonese noodles and cooked them all the way. The sesame seed oil smells amazing as soon as you put in the pan. And I did use more to get my noodles looking good before mixing it all back together. But, it was top-notch eating. It is hard to mess this recipe up.

        Reply
        • Krissy

          January 02, 2021 at 5:28 am

          Great feedback and suggestions. Thank you and I'm glad you liked it!

          Reply
          • Meary

            June 02, 2021 at 7:53 pm

            Could you use very thinly sliced skirt steak or tri tip instead of shrimp? Say, marinade in soy, red wine vinegar, ginger, pepper and sesame oil then dredge in cornstarch just before searing? It seems this could be a versatile recipe...

            Reply
            • Krissy

              June 09, 2021 at 6:45 am

              Absolutely!

              Reply

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