Shrimp Chow Mein

5.0
(8)
8 Reviews
3 Photos

This shrimp chow mein is delicious — it tastes just like takeout! The flavors are spot-on, the vegetables are slightly crunchy, and the sauce is light but enough to coat the noodles, veggies, and shrimp.

Submitted by Pam Lolley
Updated on April 5, 2024
an overhead view of colorful shrimp chow mein
3
3
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 8 ounces chow mein noodles

  • ¼ cup chicken stock

  • 2 tablespoons dry sherry

  • 2 tablespoons oyster sauce

  • 1 ½ tablespoons soy sauce

  • 2 teaspoons toasted sesame oil

  • 1 teaspoon light brown sugar

  • ¼ teaspoon ground black pepper

  • 2 tablespoons canola oil

  • ½ cup matchstick carrots

  • ½ cup thinly sliced onion

  • ½ stalk celery, diagonally sliced

  • 1 ½ tablespoons finely chopped fresh ginger

  • 1 teaspoon finely chopped garlic

  • ¾ pound uncooked medium shrimp, peeled and deveined

  • 1 cup bean sprouts

  • 4 stalks green onions, thinly sliced on the diagonal

  • 2 cups fresh baby spinach

Directions

  1. Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.

  2. Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.

  3. Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.

  4. Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Nutrition Facts (per serving)

477 Calories
23g Fat
44g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 477
% Daily Value *
Total Fat 23g 29%
Saturated Fat 4g 19%
Cholesterol 129mg 43%
Sodium 1080mg 47%
Total Carbohydrate 44g 16%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 25g 50%
Vitamin C 14mg 15%
Calcium 85mg 7%
Iron 4mg 23%
Potassium 402mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.