Shrimp Chow Mein

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This is so good! I felt like I had ordered takeout! The flavors were all spot-on with the slightly crunchy vegetables and the sauce was light, but just enough to coat the noodles, veggies, and shrimp.


  • 8 ounces chow mein noodles
  • ¼ cup chicken stock
  • 2 tablespoons dry sherry
  • 2 tablespoons oyster sauce
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon light brown sugar
  • ¼ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • ½ cup matchstick carrots
  • ½ cup thinly sliced onion
  • ½ stalk celery, diagonally sliced
  • 1 ½ tablespoons finely chopped fresh ginger
  • 1 teaspoon finely chopped garlic
  • ¾ 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


Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.

Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.

Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.

Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Preparation time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Servings: 4 – Yield: 4 servings



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