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Shrimp Chow Mein
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Easy homemade shrimp chow mein with veggies, noodles, and flavorful Chinese sauce.
Ingredients:
  • 8 ounces chow mein noodles
  • 0.25 cup chicken stock
  • 2 tablespoons dry sherry
  • 2 tablespoons oyster sauce
  • 1.5 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon light brown sugar
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 0.5 cup matchstick carrots
  • 0.5 cup thinly sliced onion
  • 0.5 stalk celery, diagonally sliced
  • 1.5 tablespoons finely chopped fresh ginger
  • 1 teaspoon finely chopped garlic
  • 0.75 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
Instructions:
  • Bring a large pot of lightly salted water to a rapid boil. Cook noodles until al dente, about 3 to 5 minutes. Drain, rinse, and set aside.
  • Combine chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl and whisk until smooth.
  • Preheat a 12-inch cast iron skillet or wok over medium-high heat until it's sizzling hot. Pour in canola oil and swirl to coat the bottom until it shimmers. Toss in carrots, onion, celery, ginger, and garlic, cooking and stirring until veggies just begin to soften, around 1 minute. Add shrimp and continue to cook, stirring, until almost cooked through, about 2 minutes. Push the mix to one side, then pour in the chicken stock mixture, stirring constantly until the sauce heats through.
  • Combine noodles with the sauce and vegetables, using a metal spatula to gently chop and mix everything together seamlessly. Stir continuously for about 2 minutes until the noodles absorb the sauce. Add bean sprouts and green onions, stirring constantly for 1 to 2 minutes until just cooked. Take off the heat and gently fold in baby spinach until wilted. Serve promptly.

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