Shrimp Chow Mein

Prep Time:
35 mins
Total Time:
50 mins
4 to 6 Serves

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.


  • 8 ounces Chinese dried egg noodles

  • 1 cup low-sodium chicken broth

  • ¼ cup oyster sauce

  • 1 tablespoon rice-wine vinegar

  • 1 tablespoon toasted sesame oil

  • 1 ½ 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


  1. 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.

  2. In a small bowl, whisk together broth, oyster sauce, vinegar, sesame oil, chili sauce, ginger, and garlic; set aside.

  3. 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.

    shrimp chow mein
    Bryan Gardner

Cook's Notes

Soaking egg noodles in hot water before boiling ensures that the strands separate and helps them cook more evenly.

Related Articles