Ingredients
- For the chow mein:
- 1 lb shrimp (peeled and deveined)
- 8 oz chow mein or thin egg noodles
- 1 carrot (julienned)
- 1/2 head cabbage (shredded)
- 1 bell pepper (sliced)
- 2 green onions (sliced)
- 2 cloves garlic (minced)
- Oil for frying (vegetable or sesame oil)
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce (optional)
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch (mixed with a little water)
- 1/2 cup water or chicken broth
Instructions
- Boil the noodles until al dente, drain, and toss with a little oil to prevent sticking.
- Mix the sauce ingredients in a bowl and set aside.
- Heat oil in a large skillet or wok, then pan-fry the noodles in a single layer until crispy and golden on one side. Flip and repeat, then remove and set aside.
- In the same pan, sauté garlic until fragrant, then add shrimp and cook for 2–3 minutes until pink.
- Add the vegetables and stir-fry until tender but still crisp.
- Return the noodles to the pan, pour in the sauce, and toss everything together until evenly coated and heated through. Finish with sliced green onions.
Notes
- This recipe serves about 4 people.
- You can substitute shrimp with chicken, beef, or tofu.
- Add bean sprouts or snap peas for extra crunch.
- For a spicy version, add chili garlic sauce or crushed red pepper.
- If you need a gluten-free version, swap soy sauce for tamari and use a gluten-free oyster sauce alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 160mg
