You’re about to read through a recipe that has noodles with a sufficient amount of stir-fried shrimp, a lot of vegetables, a simplistic sauce, AND can be made in one pot!
Besides the convenience of Chow Mein being prepared in one dish, it is arguably my favorite Chinese dish. I like to add sesame chicken and cream cheese wantons to the menu if I’m serving more than just a few people.
We all love food that we can whip up in just one pot, and this specific shrimp dish is essentially easy to make. Basically, it is just noodles swirled around with a shrimp stir-fry and a sauce made with only 4 ingredients.
You could use chicken instead of shrimp isn’t something you like, and it would taste just as great, but my children are noodle lovers, and I enjoy shrimp, so it’s quite fitting.
HOW DO YOU MAKE SHRIMP CHOW MEIN?
Pre-cooked yakisoba noodles can be found near the tofu and wonton wrappers at my local grocery store, and those are what we will be using for this recipe. Before adding these noodles to the stir fry, all you have to do is run them under some water after ripping the packaging.
I can be done with dinner in 20 minutes, thanks to these time savers! And guess what? Garlic, ginger, sesame oil, soy sauce, and honey are all you need for that sauce I mentioned.
You can experiment with different proteins and change the vegetables according to your family’s preference; it is a versatile recipe. You can never go wrong with noodles, protein, and vegetables, and thus, I started keeping packs of yakisoba noodles in stock for nights that I don't have a lot of time.
1 tablespoon of vegetable oil
1 pound of peeled and deveined shrimp
2 packages of refrigerated yakisoba noodles (approximately 11 oz)
1/4 cup of sliced green onion tops
1/2 cup julienned carrots
1/2 cup thinly sliced white or yellow onion
1/4 cup thinly sliced celery
1 cup shredded green cabbage
1/4 cup of soy sauce
1 tablespoon of honey
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons of toasted sesame oil
salt and pepper to taste
Soften the white onion for about 3 minutes in half the oil using a large pan or wok. Wait for the onion to be slightly brown.
Mix in the celery and carrots and cook for 3-4 minutes, wait for the vegetables to become soft. Put two tablespoons of water and cabbage in as well. Cook for about 2-3 minutes, stirring continuously, till the cabbage is withered and fried. To taste, flavor the veggies with black pepper and salt.
Take the veggies out of the wok and rest them on a plate.
In the pan, warm up the rest of the oil and throw the shrimp in. Sprinkle some pepper and salt according to your preference. Cook on each side for about 2-3 minutes just until pink and translucent.
Throw the veggies back in.
Before adding the pre-cooked noodles to the mix, run them under warm water for about half a minute.
Mix the ginger, honey, garlic, soy sauce, and sesame oil.
Over the noodle mixture, pour the sauce, flipping it to cover uniformly. Toss in the green onions and cook for an additional 1-2 minutes.