Shrimp Chow Mein and How to Make It
You don’t have to order Chinese takeout to enjoy your favorite shrimp chow mein!
I love experiencing different cultures, with and without travel. Eating at authentic restaurants and preparing authentic cuisine myself are my favorite and cheapest ways to experience cultures without traveling. The key here is authenticity, though.
That’s another wonderful thing about the Internet! It’s fairly easy to find information on how to prepare your own authentic dishes. It does usually require a bit of filtering and deciphering if you have picky tastes, though. Anything can be done if you wish for it to be done, though.
As for me, when I decide I want to try a new dish, I will find a way to prepare it to my liking! I’m a bit stubborn. Anyway, I love Chinese food. I really love shrimp chow mein. I’m going to learn how to prepare it.
Aiming to Make Shrimp Chow Mein
I had a hard time, before researching, differentiating between chow mein and lo mein. Our beloved chow mein is usually fried (sometimes a bit crispier than the companion). Both are usually made with Chinese egg noodles, though!
The recipe I’ll be walking through is something I personally think would taste good. I think I can cook pretty well, for the most part, so I read a few authentic recipes. I like making things super simple and listing easy-to-access ingredients.
I enjoy leftovers when I make Chinese food, so alter your measurements as you see fit. I majorly love shrimp, so I want there to be plenty.
- 8oz Chinese egg noodles (Chinese or Chow Mein Noodles in some grocery stores)
1 XL shrimp bag (16-21ish pc)
1/2 small, chopped/shredded, cabbage
1 carrot, cut into thin, medium-length strips (I like mine a little longer and thinner than matchstick carrots)
2 chopped scallions
1 red bell pepper chopped similarly to (or a little thicker than) the carrots
1 tbsp canola oil
- For our sauce:
3/4 tbsp soy
1 tsp dark soy (you could add a little honey, instead, to cut back on the salt)
1 tbsp oyster sauce (this isn’t necessary, but keeps it authentic)
1 tsp ground ginger (you can use real, peeled ginger instead)
1 grated garlic clove
1 tsp sriracha sauce
1/2 tsp sesame oil
1 tsp cornstarch
How to Prepare Shrimp Chow Mein
The list of ingredients isn’t nearly as complicated as I imagined it would be. You can also alter the way you cut the veggies, I just like them thin for my own aesthetic pleasure.
Before we begin preparation, let’s prepare our ingredients. That means preparing the shrimp if you got fresh instead of frozen. This also means we need to slice and dice our veggies and to get our noodles and seasonings out.
- To get it out of the way, mix the ingredients for the sauce together.
- Cook the noodles according to the package. If you want authentic shrimp chow mein noodles, follow the frying directions for a crisp result.
- When the noodles are done, drain them.
- Rinse the noodles with cool or cold water, not warm.
- Pour the sesame oil over the noodles and toss to prevent them from sticking. Set aside for later.
- Over medium to medium-high heat, add canola oil to a wok (or pan).
- Throw in the vegetables. (Carrots, scallions, peppers)
- Let this cook, stirring occasionally, for around 2-5 minutes. Be sure not to let them get tough.
- You may cook the shrimp by itself and garnish the top of your noodles with them, but I will add mine to the vegetables (over medium-high heat). They turn pink when they’re done.
- Once the last shrimp is pink, add the sauce and combine.
- Add the cooked noodles (I’ll probably only use about 3/4 of the amount in this dish) and toss everything together.
Serve it while it’s still steaming to enjoy the shrimp chow mein at its best. I can’t wait to dig in!