A flavorful Chinese-style stir-fried noodle dish packed with juicy shrimp and a colorful medley of vegetables, this Shrimp Chow Mein is quick, satisfying, and perfect for busy weeknights. The balance of savory sauces, crunchy vegetables, and tender noodles brings that delicious takeout flavor straight into my kitchen.
Why You’ll Love This Recipe
I love how fast and easy this dish comes together—under 30 minutes from start to finish. It’s incredibly versatile, allowing me to swap out veggies or proteins based on what I have on hand. The combination of shrimp, soy sauce, sesame oil, and crisp vegetables delivers bold, savory flavors that make each bite irresistible. Plus, I can control the ingredients and skip the extra oil and salt found in takeout versions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
200 g egg noodles (or chow mein noodles)
300 g shrimp, peeled and deveined
2 tbsp vegetable oil
1 garlic clove, minced
1 small onion, thinly sliced
1 carrot, julienned
1 cup cabbage, shredded
½ cup snow peas or green beans
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil
½ tsp sugar
salt and pepper to taste
Optional: chopped scallions for garnish
Directions
I start by cooking the noodles according to the package instructions until just al dente, then drain and set them aside.
I heat 1 tablespoon of oil in a large wok over medium-high heat and stir-fry the shrimp for about 1–2 minutes until they turn pink. Then I remove them and set aside.
In the same wok, I add the remaining oil, then toss in the garlic and onion. I stir them for about 30 seconds until fragrant.
I add the carrot, cabbage, and snow peas (or green beans), stir-frying for 2–3 minutes until they’re crisp-tender.
I return the shrimp to the pan and add the cooked noodles.
I pour in the soy sauce, oyster sauce (if I’m using it), sesame oil, and sugar. Then I toss everything so it’s evenly coated.
I season with salt and pepper and stir everything for another minute until heated through.
Finally, I garnish with scallions (if I feel fancy), and serve hot.
Servings and timing
This recipe makes about 2–3 servings, depending on portion size.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
I often like to switch things up:
I use chicken, beef, or tofu instead of shrimp when I want a different protein.
I add other vegetables like bell peppers, mushrooms, or bean sprouts for more texture and flavor.
To make it lighter, I reduce the soy sauce or opt for a low-sodium version.
For a spicy kick, I stir in some chili garlic sauce or red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss the noodles in a skillet over medium heat with a splash of water or soy sauce to keep them from drying out. I avoid microwaving if I can, since it can make the shrimp rubbery.
FAQs
How do I keep the noodles from sticking together?
I toss them lightly in oil after draining and cook them last so they don’t sit too long. A quick stir-fry with the sauce also helps loosen them up.
Can I make this dish ahead of time?
I usually prep the ingredients (chop vegetables, peel shrimp) ahead of time, but I cook everything fresh so the texture stays just right.
Is it necessary to use oyster sauce?
It adds depth, but I’ve skipped it before and just used soy sauce with a splash of hoisin or a bit more sesame oil for flavor.
Can I make this gluten-free?
Yes! I use gluten-free noodles and make sure to use tamari or a gluten-free soy sauce, and skip oyster sauce unless it’s certified gluten-free.
What’s the best type of noodle to use?
Egg noodles or chow mein noodles work best for me—they hold up well to stir-frying and absorb sauces beautifully.
Conclusion
This Shrimp Chow Mein is one of my go-to dishes when I crave something fast, filling, and flavorful. It’s easy to customize, simple to prepare, and delivers all the comforting, savory goodness I love about Chinese takeout—right from my own stove.
A flavorful Chinese‑style stir‑fried noodle dish with shrimp and vegetables.
Ingredients
200 g egg noodles (or chow mein noodles)
300 g shrimp, peeled and deveined
2 tbsp vegetable oil
1 garlic clove, minced
1 small onion, thinly sliced
1 carrot, julienned
1 cup cabbage, shredded
½ cup snow peas or green beans
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil
½ tsp sugar
salt and pepper to taste
— Optional: chopped scallions for garnish
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon vegetable oil in a wok or large pan over medium‑high heat. Add shrimp and stir‑fry until just cooked (pink), about 1–2 minutes. Remove shrimp and set aside.
Add the remaining 1 tablespoon oil to the wok, then add garlic and onion; stir for about 30 seconds until fragrant.
Add carrot, cabbage, and snow peas (or green beans). Stir‑fry for 2–3 minutes until vegetables are crisp‑tender.
Return shrimp to the pan. Add cooked noodles.
Pour in soy sauce, oyster sauce (if using), sesame oil, and sugar. Toss everything together so sauce coats noodles, shrimp, and vegetables. Season with salt and pepper as needed.
Cook another minute, stirring constantly, until everything is well combined and heated through.
Garnish with chopped scallions if desired, and serve hot.
Notes
You can substitute other proteins like chicken, pork, or tofu instead of shrimp.
Use a mix of vegetables you like or have on hand (bell peppers, bean sprouts, mushrooms, etc.).
To reduce sodium, use low‑sodium soy sauce and skip or reduce oyster sauce.
Do not overcook shrimp — they become tough if overdone.
Nutrition
Serving Size:1 serving (approx one third of recipe)
