Easy One Pot Shrimp Chow Mein

Shrimp Chow Mein (Prawn Chow Mein) is a no-fuss, easy one-pot meal that gets ready in under 30 minutes using simple ingredients. Say no to takeaways and make these Cantonese-style shrimp noodles at home using my easy recipe.

Here are some more noodles recipes that you may like – Drunken Noodles, Pad Thai Noodles, Hakka Noodles, Chilli Garlic Noodles, and Peanut Sesame Noodles.

Jump to:

• About This Recipe
• Ingredients & Variations
• How To Make Shrimp Chow Mein
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About This Recipe

Shrimp Chow Mein (Prawn Chow Mein) is a classic Chinese (Cantonese style) dish made using egg noodles, juicy shrimp (prawns), and a few veggies and sauces.

It is basically a shrimp stir fry tossed with noodles and sauces. You will find it on the menu of most Chinese restaurants.

This shrimp noodles recipe comes together in under 30 minutes using simple ingredients. It is fuss-free, one-pot, and tastes much better than the takeaways.

Shrimp Chow Mein is a complete meal in itself. Carbs from the noodles, protein from shrimps, vitamins, and minerals from the veggies, and the required amount of fat.

The best part is that you can easily customize this recipe as per your liking. Add more or fewer sauces, replace shrimp with other seafood, chicken, or eggs, or use the vegetables you like.

Note – Chow Mein to most people around the world is crispy noodles stir-fried with veggies. But in India, it’s cooked noodles tossed with sauces and veggies and shrimps or chicken.

If you want your noodles to be crispy, you can definitely do that. I have mentioned the process in the recipe below.

Ingredients & Variations

You will get all the ingredients at your local grocery store or at Asian supermarkets.

Noodles – Chow Mein is traditionally made using Chinese egg noodles. You can also use Yakisoba Noodles or Linguine Pasta.

Hongkong Noodles, Chow Mein Noodles, Hakka Noodles, or Thin Wonton Noodles also work perfectly.

To make a healthy version of this dish, replace noodles with spiralized zucchini.

Shrimp – Use fresh or frozen uncooked shrimps. If using frozen, bring them to room temperature before using them.

I have used medium-sized shrimp but you can choose any size that is easily available.

Vegetables – I have added fresh vegetables like bell peppers, cabbage, mushroom, bean sprouts, etc for a nice crunch.

You can also add mushrooms, snow peas, spinach, purple cabbage, celery, bok choy, carrots, bean sprouts, broccoli, bamboo shoots, cauliflower, zucchini, baby corn, etc.

Sauce – Sauces like dark soy sauce, vinegar, red chili sauce, oyster sauce, etc add a nice Asian flavor to this dish.

Others – You will also need fresh ginger, garlic, honey, sesame oil, salt, and pepper.

If you are not a fan of sesame oil, you can replace it with olive oil or grapeseed oil.

Tip – You can buy pre-cooked noodles and prepared Asian vegetable mix to save time.

How To Make Shrimp Chow Mein

Preparation

Make sure to keep the ingredients ready before starting to make the chow mein. You need to stir fry the ingredients on high flame for the best flavor and if they are not handy, you might burn the ones in the wok.

Clean and devein 15-18 medium-sized shrimps.

Mince garlic and ginger, cut the carrot into thin juliennes, shred the cabbage, and cut red and yellow bell peppers into thin strips.

Chop the spring onion greens.

Gather the remaining ingredients.

Cook The Noodles

Cook 200 grams (7 oz) of egg noodles as per the manufacturer’s direction.

Drain and toss with 2 teaspoon oil and set aside.

Note – Do not overcook the noodles otherwise the chow mein will become mushy.

Tip – You can cook the noodles in advance and store them in the refrigerator for 3-4 days. Bring them to room temperature before using them.

Marinate The Shrimp

Add 15-18 cleaned and deveined medium-sized uncooked shrimps to a medium mixing bowl.

Add ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon red chili powder, and 1 teaspoon lime juice, and coat the shrimp with the mixture.

Set aside.

Mix The Sauces

Stir together 4 tablespoon dark soy sauce, 1 teaspoon white vinegar, 2 teaspoon red chili sauce, 2 tablespoon oyster sauce, 1 teaspoon honey, and 1 teaspoon sesame oil in a bowl and set it aside.

Make The Chow Mein

Heat a wok over high heat.

Once the wok is hot, add 2 tablespoon vegetable oil.

Once the oil is hot and shimmery, add 2 teaspoon minced ginger and 2 teaspoon minced garlic and fry for 6-8 seconds.

Add the marinated shrimp to the wok and saute for 2 minutes until they are pink in color.

Add ½ cup julienned carrots, 1 cup shredded cabbage, 1 cup sliced red and yellow bell pepper, and ½ cup bean sprouts to the wok and saute for a minute.

Now add the cooked noodles and the sauce mixture that we made earlier and toss well using 2 large spoons or a pair of tongs.

Check for salt and add more if needed.

Garnish with green onions and toasted sesame seeds and serve hot.

Serving Suggestions

Shrimp Chow Mein can be served as a meal on its own. I make it very often for my easy weeknight dinner.

You can also serve this noodle dish along with some gravies or stir-fries such as Asian Chicken Meatballs, Hibachi Chicken, Hunan Shrimp, General Tso’s Chicken, Mango Chicken, etc.

Serve some Wontons, Dumplings, or even a delicious Soup on the side.

Storage Suggestions

Shrimp Noodles will last for 2-3 days when refrigerated in an airtight container.

You can reheat them in a pan or in a microwave.

If you feel the noodles have become a little dry, sprinkle some hot water on top of the noodles while reheating.

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