Shrimp Chow Mein Noodles Recipe Whiskaffair

on Feb 01, 2022, Updated Oct 06, 2023 Here are some more noodle recipes that you may like: Shrimp Mei Fun, Thai Chicken Drunken Noodles, Vegan Pad Thai Noodles, Veg Hakka Noodles, and Chilli Garlic Noodles. I love noodles. They are the most versatile dish to make. Change the sauces here and there, add a few extra or fewer ingredients, and you can make new versions all the time. They are filling, loaded with flavors, and healthy if you add enough veggies and protein. I made shrimp chow mein for yesterday’s dinner. Now, in India, noodles tossed with sauces are called chow mein. In certain parts of the world, chow mein is essentially crispy noodles tossed with sauces. But what’s in the name, friends? This dish turned out extremely delicious, and that is all that matters. Do try this recipe and send me love in the comments!

About Shrimp Chow Mein

Shrimp Chow Mein Noodles (Prawn Chow Mein) is a classic Chinese (Cantonese style) dish made with egg noodles, juicy shrimp (prawns), veggies and sauces. It is a shrimp stir-fry tossed with noodles and sauces. Most Chinese restaurants serve it. Chow mein means “fried noodles,” but don’t let the word “fried” mislead you. Very little oil is used to make this dish. 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. It contains carbohydrates from the noodles, protein from the shrimp, vitamins and minerals from the veggies, as well as the required fat. You can also serve this noodle dish with gravies or stir-fries such as Asian Chicken Meatballs, Hibachi Chicken, Hunan Shrimp, or Chinese Mango Chicken Stir Fry. The best part is that you can easily customize this recipe. Add more or fewer sauces, replace shrimp with other seafood, chicken, or eggs, or use the vegetables you like. If you want your noodles to be crispy, you can do that. I have mentioned the process in the recipe below. Noodles – Chow Mein is traditionally made using medium-sized 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 this dish’s healthy, low-carb version, replace noodles with spiralized zucchini. Shrimp – You can use fresh or frozen uncooked shrimp. If using frozen shrimp, bring them to room temperature before using them. I have used wild-caught medium-sized shrimp (shells and veins removed), but you can choose any easily available size. The cooking time will differ, though. Vegetables – I have added fresh vegetables like red bell peppers, yellow bell peppers, green cabbage, carrots, moong bean sprouts, etc., for a nice crunch. You can also add green beans, mushrooms, snow peas, spinach, purple cabbage, celery, bok choy, broccoli, bamboo shoots, cauliflower, zucchini, baby corn, etc. Tip – To save time, you can buy already shredded cabbage and carrots Sauce – Sauces like dark soy sauce, white vinegar, Sriracha sauce (or any other hot sauce), and oyster sauce add a nice Asian flavor to this dish. Others – You will also need fresh ginger, garlic, honey, sesame oil, lime juice, red chili powder, salt, and pepper. If you do not like sesame oil, you can replace it with olive oil, peanut oil, avocado oil, or grapeseed oil. Tip – You can buy pre-cooked noodles and premade Asian vegetable mix to save time. You can also add fish sauce, hoisin sauce, or Chinese cooking wine (Shaoxing wine) for a taste change. Clean and devein 15-18 medium-sized shrimps. Mince garlic and ginger, cut carrots into thin juliennes, shred green cabbage finely, and cut red and yellow bell peppers into thin strips. To prepare the carrots and cabbage, you can use a mandoline slicer or a julienne peeler. Chop the spring onion greens. Gather the remaining ingredients. 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. Please bring them to room temperature before using them. Add the following ingredients and coat the shrimp with the mixture.

½ teaspoon salt ¼ teaspoon ground black pepper ½ teaspoon red chili powder 1 teaspoon lime juice

Set aside.

4 tablespoon dark soy sauce 1 teaspoon white vinegar 2 teaspoon Sriracha sauce 2 tablespoon oyster sauce 1 teaspoon honey 1 teaspoon sesame oil

Once the wok is hot, add 2 tablespoon oil. Once the oil is hot and shimmery, add 2 teaspoon minced ginger and 2 teaspoon minced garlic and fry for 6-8 seconds. Note – If using small shrimp, then saute them for 1 minute, and if using large shrimp, then saute for 3-4 minutes.

½ cup finely julienned carrots 1 cup finely shredded green cabbage 1 cup thinly sliced red and yellow bell peppers ½ cup moong bean sprouts

Tip: Toss the vegetables only a few times. They should get a nice sear and be firm but not soggy. Check for salt and add more if needed. Garnish with green onions and toasted sesame seeds, and serve hot. It would help to start making the chow mein only when all the ingredients are ready and near the stove. You must quickly toss the ingredients over high heat for the best flavor. Stir-fry the ingredients in small batches to maintain their texture and prevent overcrowding in the pan. Overcrowding can lead to steaming rather than stir-frying, resulting in soggy vegetables. Use high heat throughout the cooking process to ensure the ingredients are cooked quickly, maintaining their crispness and vibrant colors. Use a pair of long chopsticks, large spoons, or tongs to toss and mix the ingredients. This ensures that the sauce is evenly distributed and coats all the components. Increase the quantity of veggies to make this dish healthier.