“This simple and delicious Chinese dish comes together in less than 30 minutes. You can make restaurant quality Chow Mein in the comfort of your own home. A mouth-watering dinner”
The secret to making the perfect Chow Mein is in the texture of the noodles and the flavor of the sauce. Rule number one do NOT overcook your noodles; you are not making soup. Secondly, you want to ALWAYS place your noodles into boiling water instead of having it rest in luke warm water. Most Chow Mein packets will tell you how long to boil your noodles, but it is usually about 1-2 minutes. The sauce for this recipe is infused with soy sauce, oyster sauce, sugar and Chinese five spice powder which adds so much wonderful flavors to the dish. The shrimp is perfectly cooked to ensure that it is very juicy because let us face it, no one wants a dry shrimp in their noodles. I love this recipe because it is perfect for a weekday dinner; quick, easy, and very enjoyable! This will certainly become one of your go-to dinner recipes when you don’t have a whole lot of time to spend in the kitchen. Your entire family will enjoy this recipe. You can also add any vegetables of your choice such as carrots or cabbage. I love to add baby bok choy and peppers to mine just to keep it super simple and delicious. Toss in some chopped green onions over the Chow Mein for the perfect finish to a savory dish. Enjoy!
What is the difference between Lo Mein and Chow Mein?
Lo Mein means tossed noodles while Chow Mein means fried noodles. Also, the noodles for the Chow Mein will look dry, hard and a bit yellowish in color. Chow Mein is usually stirred fried with any meat of your choice such as chicken, beef, pork, or seafood. You can also make this recipe into a vegetable Chow Mein for a meatless dinner.
- If you are in the US, you can find Chow Mein and five spice powder at any local Asian grocery store. If you have a Caribbean market close by, they also sell five spice powder. In your regular grocery store, McCormick and Badia manufactures five spice powder as well.
- The frying process happens quickly so have all your ingredients ready.
- Cutting of bok choy: one leaf can be chopped into 2-3 pieces horizontally. Leave some of the white stem.
- The key for juicy shrimp is to take it off the heat as soon as it turns slightly pink.
- Add the sauce gradually then mix so that you can adjust according to your liking.
- You do not necessarily need a Wok you can use any skillet.
- Check out my Instagram highlights for helpful videos.
Prep time: 15 minutes Cooking time: 10 minutes
Serving size: 2
- 1 pack of Chow Mein (noodles)
- 10 Jumbo shrimp
- 1 bag baby bok choy
- ½ red pepper
- ½ yellow pepper
- 2 scallions
- 1-2 hot pepper of choice
- 4 garlic
- 1 purple onion
- 1 tbs grated ginger
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tsp Chinese 5 spice powder
- 1 tsp brown sugar
- 1 tbsp butter
- 2 tbsp vegetable oil
- Chicken Bouillon or Salt and
Chow Mein (Noodles)
- Add noodles to boiling water and cook for 1-2 minutes. Drain then set aside.
- Devein and rinse shrimp. Pat dry with paper towel then add salt, pepper, and creole seasoning. Mix well.
- Add 1 tbsp of butter to a skillet then sear shrimp for 1-2 minutes on each side. Set aside.
- To a small bowl, add soy sauce, oyster sauce, sugar and five spice powder, mix well then set aside.
Shrimp + Chow Mein (Noodles)
- Chop bell peppers, onions, garlic, hot pepper, baby bok choy and scallions. Grate ginger.
- On medium high heat, add oil to a Wok or skillet then add onions and garlic. Sauté for 2 minutes.
- Add bell peppers, ginger, and hot pepper sauté for 2-3 minutes.
- Add baby bok choy then sauté for approximately 2 minutes.
- Lower the heat to medium, add noodles and incorporate the vegetables.
- Gradually add sauce mixture.
- Add butter, salt, and black pepper to taste.
- Add shrimp then remove from heat.
- Garnish with green onions then incorporate.