Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp Chow Mein 5.0 (1) This satisfying noodle dish is full of flavor. Prep Time: 35 mins Cook Time: 15 mins Total Time: 50 mins Servings: 4 to 6 Jump to recipe This one-pan recipe for shrimp chow mein is a delicious, flavorful main that’s easy enough to pull off on a weeknight. It features plump shrimp, tender egg noodles, and crisp-tender snow peas, all mingling in an umami-packed sauce made with oyster sauce, sambal oelek, and fresh ginger and garlic. The recipe comes together using a single skillet—we prefer a heavy cast-iron skillet but use what you have on hand—and requires only 15 minutes of active cooking time. You can swap in other ingredients for the seafood and vegetables, like chicken or pork tenderloin for the shrimp and cabbage or carrots for the peas, making it a great recipe for cleaning out bits and pieces from your fridge. One-Pot Dinner Recipes You Can Make in 30 Minutes or Less Credit: Bryan Gardner Ingredients for Shrimp Chow Mein Shrimp: You'll need 12 ounces of medium shrimp for this recipe. To cut down on prep time, look for peeled and deveined shrimp when shopping; some stores also offer a frozen option labeled "easy peel" which makes prepping them a cinch. Egg noodles: You'll find dried Chinese egg noodles in the international section of your grocery store or at Asian markets. Soaking them in hot water before boiling ensures that the strands separate and helps them cook more evenly. If you can't locate them, you can swap in flat stranded rice noodles, ramen noodles, or even spaghetti in a pinch; if using these alternative noodles, follow the cooking instructions on the package. Snow peas: Sweet, crisp snow peas add crunch and brightness to this noodle dish. To prep them, simply line the peas up on your cutting board and trim off both ends. We prefer to leave them whole, but you can cut them in half on a bias if you'd prefer smaller pieces. Oyster sauce: Salty, umami-packed oyster sauce is made from a combination of sugar, salt, and oyster extract. It forms the base of the chow mein sauce, but is also delicious to keep on hand for adding to stir-fries, sautéed green vegetables, or for whisking into marinades. Ginger and garlic: Aromatic ginger and garlic add a welcome kick to the sauce. Peel the ginger by scraping off the skin with the edge of a spoon, then use a microplane to grate it. If you don't have a microplane or zester, you can finely mince the ginger with a knife instead. If you have a garlic press handy, it'll make quick work of mincing the cloves, but you can also smash each one with the flat side of a chef's knife, then finely mince it into small pieces. We strongly recommend using fresh garlic here, but you can use refrigerated minced garlic in a pinch. Sambal oelek: This Indonesian chile paste lends the sauce a spicy, tangy bite. If you can't locate it, you can swap in jarred chile-garlic sauce instead, or even sriracha, though the latter will be a touch sweeter. Add more for a spicier result or free to leave it out for a milder dish. Directions Soak noodles, then boil until al dente; drain and rinse: Bring a large pot of water to a boil. Meanwhile, soak noodles in hot water 10 minutes. Add soaked noodles to pot. Once water returns to a boil, cook until al dente, 3 to 4 minutes. Drain, run under cold water to stop cooking, and drain again. Whisk sauce ingredients: In a small bowl, whisk together broth, oyster sauce, vinegar, sesame oil, chili sauce, ginger, and garlic; set aside. Cook shrimp; transfer to a plate: In a large skillet (preferably cast iron), heat 2 tablespoons vegetable oil over medium-high. Add shrimp in a single layer and season lightly with salt. Cook, flipping once, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Transfer to a plate. Cook snow peas along with light parts of scallions: Add remaining 1 tablespoon oil to skillet. Add snow peas and white and light-green parts of scallions; cook, stirring occasionally, until crisp-tender and lightly charred in places, about 3 minutes. Add sauce and boil; toss with sprouts, shrimp, and noodles: Add broth mixture and boil until slightly thickened, about 2 minutes. Add sprouts, shrimp, and noodles and toss until noodles are well coated in sauce. Top with scallion greens and serve: Serve immediately, sprinkled with scallion tops. Storing Leftover Shrimp Chow Mein Leftover shrimp chow mein can be refrigerated in an airtight container for three to four days. Reheat mixture gently on the stovetop or microwave, but note that shrimp can become rubbery if heated too long. More Shrimp-and-Noodle Recipes to Try: Shrimp-and-Basil Glass-Noodle Stir-Fry Cream-Free Shrimp Alfredo Shrimp and Cabbage Lo Mein Shrimp, Tomato, and Basil Pasta Broiled Coconut-and-Lime-Crusted Shrimp With Rice Noodle Salad Spaghetti and Shrimp Meatballs Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.