Shrimp Chow Mein Recipes

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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

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.

EASY SHRIMP CHOW MEIN



Easy Shrimp Chow Mein image

This is a very quick and tasty shrimp chow mein recipe. You can serve over rice instead of chow mein noodles for a different take on the dish.

Provided by kim

Categories     Chow Mein Noodles

Time 35m

Yield 4

Number Of Ingredients 13

1 (6 ounce) package chow mein noodles
¼ cup vegetable oil
1 cup chopped onions
2 pounds uncooked medium shrimp, peeled and deveined
1 (14 ounce) can beef consomme
1 cup diced celery
½ teaspoon salt
1 (8 ounce) package bean sprouts
1 (4 ounce) can sliced mushrooms, drained
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Steps:

  • Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
  • While noodles cook, heat oil in a large pot over medium heat. Add onions and cook and stir until golden, 5 to 7 minutes. Add shrimp and cook and stir until they are bright pink on the outside and the meat is opaque, about 5 minutes. Add consomme, celery, and salt; cook, covered, for 5 minutes. Add bean sprouts and mushrooms and bring to a simmer.
  • Blend water, cornstarch, soy sauce, and sugar together in a small bowl. Add mixture to the pot and simmer for 5 minutes. Serve over cooked chow mein noodles.

Nutrition Facts : Calories 578 calories, Carbohydrate 39.9 g, Cholesterol 345.6 mg, Fat 25.2 g, Fiber 5.7 g, Protein 48 g, SaturatedFat 4.7 g, Sodium 1625.1 mg, Sugar 6.2 g

CHOW MEIN



Chow Mein image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces thin lo mein noodles
1 tablespoon peanut oil
1 carrot, julienned
1/2 head napa cabbage, sliced thin
1/2 onion, sliced
1/4 cup chicken broth
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
Sliced green onions, for topping

Steps:

  • Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
  • Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.

SHRIMP CHOW MEIN



Shrimp Chow Mein image

This is so good! I felt like I had ordered takeout! The flavors were all spot-on with the slightly crunchy vegetables and the sauce was light, but just enough to coat the noodles, veggies, and shrimp.

Provided by Pam Lolley

Categories     Chow Mein Noodles

Time 45m

Yield 4

Number Of Ingredients 18

8 ounces chow mein noodles
¼ cup chicken stock
2 tablespoons dry sherry
2 tablespoons oyster sauce
1 ½ tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon light brown sugar
¼ teaspoon ground black pepper
2 tablespoons canola oil
½ cup matchstick carrots
½ cup thinly sliced onion
½ stalk celery, diagonally sliced
1 ½ tablespoons finely chopped fresh ginger
1 teaspoon finely chopped garlic
¾ pound uncooked medium shrimp, peeled and deveined
1 cup bean sprouts
4 stalks green onions, thinly sliced on the diagonal
2 cups fresh baby spinach

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
  • Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
  • Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
  • Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 44.1 g, Cholesterol 129.2 mg, Fat 22.6 g, Fiber 5.8 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 1079.7 mg, Sugar 4.2 g

QUICK SHRIMP LO MEIN



Quick Shrimp Lo Mein image

Lo Mein is a Cantonese dish meaning "stirred noodle". Traditionally Lo Mein is a variation of wonton noodles where all the components including the noodles are served separately. Lo Mein in Mandarin is known as "Ban Mein" i.e. mixed sauce noodle and not necessarily stir fried together, just tossed together. This makes for a simple satisfying supper great as a family sharing plate with other dishes. Don't be phased by what seems like a long list of ingredients - pre-cook the noodles, combine the ingredients for the sauce. Stir-fry the main ingredients and toss the noodles and ingredients in the sauce. To ensure the shrimp does not get overcooked, ensure the ingredients are added in quick succession in the wok and that all the ingredients are pre-chopped.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/4 cups vegetable stock
3 tablespoons cornstarch
3 tablespoons low-sodium light soy sauce
One 12-ounce nest thin egg noodles (makes 1 pound cooked)
1 tablespoon toasted sesame oil
2 tablespoon peanut or vegetable oil
1 tablespoon freshly grated ginger
4 large dried or fresh shitake mushrooms, washed, presoaked in warm water for 20 minutes if dried, sliced
2 cloves garlic, finely chopped
1 pound shrimp, tails on
7 ounces choi sum, leaves and stalks cut into 2-inch pieces, or broccoli florets
1 tablespoon Shaosing rice wine
2 tablespoon toasted sesame oil
1 tablespoon dark soy sauce
1 large pinch ground white pepper

Steps:

  • For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
  • Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
  • Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.

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

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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