Shrimp Chow Mein Recipe

Shrimp chow mein is a fast, crowd-pleasing noodle dish: juicy shrimp, crisp vegetables, and soft wheat noodles tossed in a savoury soy-based sauce. It comes together in minutes and tastes fresher and lighter than any takeaway version.

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

Servings

4 servings

Calories

480

Ingredients

• 400 g large shrimp, peeled and deveined
• 300 g fresh chow mein noodles or dried egg noodles
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 carrots, julienned
• 1 red pepper, sliced
• 150 g beansprouts
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon brown sugar
• Sliced spring onions, to garnish

Instructions

1. Cook the noodles according to the packet instructions until just tender, drain well, and toss with a little sesame oil to stop them sticking.
2. Heat a tablespoon of oil in a large wok over high heat and cook the shrimp for 1 to 2 minutes per side until pink, then remove them.
3. Add the remaining oil and stir-fry the onion, carrots, and red pepper for 3 minutes until just softened.
4. Stir in the garlic and ginger and cook for 30 seconds until fragrant, then add the beansprouts.
5. Return the noodles to the wok with the soy sauce, oyster sauce, sesame oil, and brown sugar, and toss for 2 minutes until everything is coated.
6. Add the shrimp back to the wok, toss for 1 minute more until heated through, and serve immediately.
7. Garnish with sliced spring onions and serve hot, straight from the wok.

Pro tips

• Drain the noodles very well and toss them in a little oil so they do not clump in the wok.
• Cook the shrimp briefly; they turn rubbery if overcooked, so pull them out as soon as they turn pink.
• Keep the heat high throughout so the vegetables stay crisp and the sauce clings.
• Have every ingredient ready before you start, as chow mein cooks in minutes.

Frequently asked questions