Shrimp Chow Mein Stir Fry Recipes

SHRIMP CHOW MEIN

Shrimp Chow Mein image

The star of this at-home version of the Chinese takeout favorite? An umami-packed sauce made with chicken broth, oyster sauce, rice-wine vinegar, sesame oil, sambal oelek, and fresh ginger and garlic. It's a delicious foil for tender egg noodles, plump shrimp, and crisp-tender snow peas.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

8 ounces Chinese dried egg noodles
1 cup low-sodium chicken broth
1/4 cup oyster sauce
1 tablespoon rice-wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons chili sauce, such as sambal oelek
2 teaspoons grated ginger (from 2-inch piece)
2 teaspoons grated garlic (4 cloves)
3 tablespoons vegetable oil
12 ounces medium shrimp, peeled and deveined, patted dry
Kosher salt
8 ounces snow peas, trimmed
1 bunch scallions (about 8), white and light-green parts cut into 2-inch pieces (1 cup), dark-green tops thinly sliced, for serving
1 cup mung bean sprouts

Steps:

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.
In a small bowl, whisk together broth, oyster sauce, vinegar, sesame oil, chili sauce, ginger, and garlic; set aside.
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. 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 broth mixture and boil until slightly thickened, about 2 minutes. Add sprouts, shrimp, and noodles and toss until noodles are well coated in sauce. Serve immediately, sprinkled with scallion tops.

CHOW MEIN STIR-FRY

Chow Mein Stir-fry image

Serve stir-fried veggies over chow mein noodles for a hearty Asian dinner that's ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon oil
2 cups fresh small broccoli florets
2 cups diagonally sliced celery
1 cup fresh baby carrots, quartered lengthwise
1 large onion, cut into thin wedges
1 (8-oz.) pkg. (3 cups) sliced mushrooms
1 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)
4 oz. fresh snow pea pods, trimmed, cut in half diagonally (1 cup)
4 cups chow mein noodles

Steps:

Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add broccoli, celery, carrots, onion and mushrooms; cook and stir 6 to 8 minutes or until carrots are crisp-tender.
Add stir-fry sauce and pea pods; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Serve over chow mein noodles.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1400 mg, Sugar 19 g

HONEY-GARLIC SHRIMP CHOW MEIN RECIPE BY TASTY

Honey-Garlic Shrimp Chow Mein Recipe by Tasty image

Here's what you need: ginger, garlic, soy sauce, honey, jumbo shrimp, cooking oil, chow mein noodle, white onion, broccoli floret, carrot, cabbage, salt, pepper, scallion

Provided by Claire Nolan

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon ginger, minced
2 tablespoons garlic, minced
¼ cup soy sauce
½ cup honey
1 lb jumbo shrimp, peeled and deveined
3 tablespoons cooking oil, divided
1 package chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
1 cup white onion, sliced
1 cup broccoli floret
½ cup carrot, julienned
½ cup cabbage
salt, to taste
pepper, to taste
scallion, for garnish

Steps:

In a 2-cup (480ml) liquid measuring cup, combine the ginger, garlic, soy sauce, and honey.
Pour about ⅓ cup (80 ml) of sauce over the shrimp in a medium bowl and toss to coat. Reserve the rest of the sauce. Cover the shrimp with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
In the same wok, heat 1 tablespoon of cooking oil, then add the onion, broccoli, carrots, and ⅓ cup (80 ml) of the sauce. Cook for 2-3 minutes, or until the onions are translucent.
Add the cabbage and season with salt and pepper to taste. Cook for 2 minutes more, or until the vegetables have softened.
Push the vegetables to one side of the wok and add the remaining cooking oil to the empty side, followed by the marinated shrimp. Cook for 1 minute without disturbing, then flip the shrimp over and cook for another 2 minutes, until the shrimp are pink and their tails have curled in.
Mix the cooked shrimp with the vegetables and add the crispy chow mein noodles and the remaining sauce. Toss gently and cook for another 2-3 minutes, or until everything is well combined. Garnish with sliced scallions.
Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 97 grams, Fat 13 grams, Fiber 5 grams, Protein 34 grams, Sugar 49 grams

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