Chinese fakeaway is so perfect for weeknight meals. It is almost always a super quick recipe to pull together, with simple ingredients that you probably already have. This quick dinner idea for Shrimp Chow Mein is great for a family meal but also really good for a meal prep plan. You have your protein, starch and veg all together.
The real key to good chow mein the silky flavorful sauce. The cornstarch is what helps you get the velvety sauce that evenly coats over everything. It works to gradually thicken the broth to make a delicious sauce. I like to add in the red pepper flakes for a little kick of heat. If you don’t want the heat, you could swap it out for black pepper.
The noodles should be chow mein style, usually soba noodles. Sometimes they are called stir-fry noodles. Just be sure that you are not getting the crunchy small pieces of fried noodle. If you cannot find the correct ones, you could also use udon or glass noodles for a slightly different taste. If all else fails, you could use a thin spaghetti noodle.
This recipe will work with other proteins as well. If you wanted to make it with chicken, you should cube the chicken and then add it right after the bringing the sauce to a bubble, so that it can cook all the way through. You could also swap out for thin sliced skirt steak as well. If you wanted to go vegetarian with it, you could do tofu cubes or sliced mushrooms.
Now Let’s Get Cookin’!
Shrimp Chow Mein
- 18 oz Chow Mein Noodles soba noodles
- 1½ lb Large Shrimp 31-40ct, peeled, deveined, tails-off
- 1 Red Bell Pepper julienned
- 1 Medium Yellow Onion thinly sliced
- 4 tbsp Toasted Sesame Oil divided
- 1 cup Carrots shredded
- 2 cups Green Cabbage shredded
For the Sauce
- 3 cups Broth vegetable or chicken
- ¼ cup Soy Sauce
- ¼ cup Honey
- ¼ cup Cornstarch
- ¼ cup Rice Vinegar
- 1 tsp Ginger Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Red Pepper Flakes
- Combine the sauce ingredients and set aside.
- Start water boiling for noodles.
- In a large saute pan over medium high heat, add half of oil and onion. Saute for 2 minutes then add bell pepper. Saute another 2 minutes and add sauce mixture. Bring just to a bubble and reduce heat to medium.
- Add noodles to boiling water and cook as directed on package. Return noodles to pot and toss with remaining oil.
- Add shrimp to sauce mix, cover pan and let cook until noodles are done. Sauce will thicken.
- Once noodles are oiled, add shrimp and sauce mixture to pot. Add cabbage and carrots and toss to combine.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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