Hey there! As a food blogger who’s been cooking Asian cuisine for years, I’m super excited to break down everything you need to know about shrimp chow mein. Whether you’re a takeout enthusiast or trying to recreate this dish at home, I’ll explain exactly what goes into making this beloved Chinese noodle dish.
Quick Answer
Shrimp chow mein consists of stir-fried egg noodles with shrimp, mixed vegetables, and a savory sauce. The key components are:
- Crispy pan-fried egg noodles or yakisoba noodles
- Fresh or frozen shrimp
- Vegetables like cabbage, onions, bean sprouts, and celery
- Sauce made with soy sauce, oyster sauce, and sesame oil
- Aromatics like garlic and ginger
The Main Components
1. The Noodles
The foundation of any good shrimp chow mein starts with the right noodles You’ve got two main options
- Hong Kong-style egg noodles: These thin, wheat-based noodles get nice and crispy when pan-fried
- Yakisoba noodles: Pre-cooked noodles found in Asian grocery stores that save cooking time
2. The Shrimp
For best results I recommend
- Using medium-sized shrimp (21-25 count)
- Peeling and deveining the shrimp
- Leaving tails on for extra flavor (optional)
- Butterflying larger shrimp for even cooking
3. The Vegetables
A proper shrimp chow mein needs a good mix of veggies for color texture and nutrition
- Bean sprouts
- Cabbage
- Onions
- Celery
- Bell peppers
- Shiitake mushrooms
- Scallions
4. The Sauce
Here’s what gives shrimp chow mein its signature flavor:
Basic Sauce Ingredients:
- Soy sauce
- Dark soy sauce
- Oyster sauce
- Sesame oil
- Shaoxing wine
- Sugar (just a pinch)
- White pepper
How It’s Made
Lemme walk you through the basic cooking process:
-
Prep the noodles: Cook briefly in boiling water, drain and set aside
-
Marinate shrimp: Toss with:
- Oil
- Salt
- Cornstarch
-
Make the sauce: Mix all sauce ingredients in a bowl
-
Cook in stages:
- Crisp up noodles in hot wok
- Stir-fry mushrooms and aromatics
- Cook shrimp until nearly done
- Combine everything with sauce
- Add veggies last
Pro Tips for Making Great Shrimp Chow Mein
After messing up countless batches (trust me, we’ve all been there!), here are my top tips:
-
Get your wok HOT: Like, seriously hot! This gives you that authentic “wok hei” flavor
-
Don’t overcook the shrimp: They should be just pink and curled – about 80% done when you add other ingredients
-
Keep things moving: Constant stirring prevents sticking and ensures even cooking
-
Prep everything first: Once you start cooking, things move fast!
Common Mistakes to Avoid
- Using wet noodles (they’ll get mushy)
- Overcrowding the wok
- Adding sauce too early
- Cooking vegetables too long (they should stay crisp)
Regional Variations
Different regions put their own spin on shrimp chow mein:
- Hong Kong style: Emphasizes crispy noodles
- American Chinese: Usually saucier with more vegetables
- Korean-influenced: Might include gochugaru for heat
- Thai-inspired: Could include fish sauce and lime
Health Considerations
Y’know what’s cool? Shrimp chow mein can actually be pretty healthy when made right:
- Shrimp provides lean protein
- Lots of vegetables add fiber and nutrients
- Can control oil and sodium content at home
- Easy to modify for dietary restrictions
Serving Suggestions
I love serving shrimp chow mein with:
- Hot chili oil on the side
- Extra scallions for garnish
- Crispy wonton strips
- Cold beer (keeping it real!)
Storage Tips
Got leftovers? Here’s what to do:
- Store in airtight container
- Keep for up to 2 days in fridge
- Reheat in wok or skillet
- Add splash of water when reheating
The Bottom Line
Shrimp chow mein isn’t just takeout food – it’s a legit dish with history and technique behind it. While it might take a few tries to get restaurant-quality results at home, understanding what goes into it is half the battle. Now that you know the components and process, you’re ready to give it a shot!
Remember, cooking should be fun! Don’t stress if your first attempt isn’t perfect. Each time you make it, you’ll get better at balancing those flavors and achieving that perfect texture we all love in a good shrimp chow mein.
Watch the step-by-step video below and follow along!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 13 reviews
- Author: Seonkyoung
- Total Time: 16 mins
- Yield: 4
Shrimp chow mein. Who can say no to this?! Scrumptious Chow Mein made at home!
- 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
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1/2 cup chicken or vegetable stock
- 1/8 tsp black pepper
- 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
- 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!
- Prep Time: 10 mins
- Cook Time: 6 minutes
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FAQ
What is in shrimp chow mein?
Shrimp chow mein typically includes egg noodles, shrimp, and various vegetables like onions, celery, and cabbage, all stir-fried together with a savory sauce. The sauce usually contains soy sauce, oyster sauce, and sometimes sesame oil, along with other seasonings like sugar or honey.
What is the main ingredient in chow mein?
| A plate of chow mein | |
|---|---|
| Course | Main course |
| Serving temperature | Hot |
| Main ingredients | Noodles, soy sauce, vegetables |
| Variations | Chicken, pork, beef, shrimp, tofu |
What is the difference between shrimp lo mein and shrimp chow mein?
Chow mein noodles are soaked in hot water to soften them up before stir-frying. The process of stir-frying fully cooks the noodles along with the remaining ingredients. In contrast, lo mein noodles are completely cooked before getting mixed in with the meat, vegetables and sauce.
Is shrimp chow mein healthy?
Shrimp chow mein can be a relatively healthy meal, but it depends on how it’s prepared. Traditional restaurant versions often contain high amounts of sodium, fat, and calories due to fried noodles, oil, and salty sauces.