This Shrimp Chow Mein recipe comes together very easily and quickly. Boil the noodles according to the package, drain and give everything a quick, less than 5 minute stir fry, and you’re all set. Lunch, dinner or even a midnight snack.
Not only is this an easy dish to make, it is fully customizable. I love the texture that bean sprouts adds to this recipe. If you don't like bean sprouts, swap it out for anything you have in the fridge. Cabbage (Napa or American), Bok Choy and broccoli work well. Allergic to shellfish? Use some sliced chicken, pork or beef. Omit the protein all together and make a vegetarian dish. The options are endless.
What Type of Noodles are Best for Shrimp Chow Mein?
For Chow Mein, it’s really up to you what type you use. There really is no right or wrong type to use. I prefer a noodle that isn’t too thick or thin. This type is usually available at my local grocery store and is usually my first choice when purchasing noodles for this Shrimp Chow Mein recipe.
I always use a fresh noodle instead of dried. I have made it many times with dried noodles. It does work, but not my favorite. Dried noodles lack the chewy texture that I like. No matter what type of noodles you use, boil it according to the package recommendations before you fry it. Some fresh noodles say there is no need to boil it first. Always follow the directions on the package.
- Boil the noodles according to the directions on the package, then drain very well.
- Heat a wok to high heat, when it begins to get smoky, add a tablespoon of oil.
- Add the onions, garlic, carrots and shrimp, stirring constantly.
- When the shrimp is nearly done (when it almost all pink and curled), add the noodles, green onions and bean sprouts. Stir constantly for about a minute.
- Add the Shaoxing wine, light and dark soy sauce. Mix well for about another 30 seconds.
- If you like spicy, serve it with chili sauce or my personal favorite, homemade chili oil.