Better-Than-Takeout Shrimp Chow Mein Recipe
I’m about to share something that’ll make you question every chow mein order you’ve ever placed. You know that disappointing moment when your takeout arrives with rubbery shrimp and soggy noodles that cost you twenty bucks? Well, I’ve cracked the code to restaurant-quality chow mein that takes just twenty minutes and costs half the price. The secret isn’t what you’d expect.
Why You’ll Love this Better-Than-Takeout Shrimp Chow Mein
When you’re craving that perfect balance of tender shrimp, crisp vegetables, and slurpy noodles, this homemade chow mein beats any takeout container hands down.
I know what you’re thinking—why bother when delivery’s just a tap away?
Because you control everything here. No mystery meat, no soggy vegetables that’ve been sitting under heat lamps.
Plus, you’ll save money and impress whoever’s lucky enough to be at your dinner table.
The sauce? Pure magic. Those tender-crisp vegetables? Restaurant-quality.
Trust me, once you master this technique, you’ll wonder why you ever settled for greasy takeout boxes.
What Ingredients are in Better-Than-Takeout Shrimp Chow Mein?
Let’s talk about what goes into this amazing shrimp chow mein that’ll make you forget all about those greasy takeout containers. The beauty of this dish lies in its simplicity—you don’t need a pantry full of exotic ingredients or a trip to five different stores.
Most of these ingredients are probably sitting in your kitchen right now, or at least easy to grab on your next grocery run. We’re talking fresh, quality ingredients that work together like a perfectly choreographed dance.
Ingredients:
- 1/2 lb peeled and deveined shrimp
- 6 oz chow mein noodles
- 2 tbsp vegetable or peanut oil
- 2 cups sliced baby bok choy or napa cabbage
- 3 green onions, sliced diagonally
- 2 cups bean sprouts
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp Shaoxing wine or dry sherry
- 3 tbsp chicken broth
- 2 tsp toasted sesame oil
- Salt and pepper to taste
Ingredient Notes and Substitutions
The shrimp situation is pretty straightforward, but size matters here. Medium to large shrimp work best—they won’t disappear into the noodles, and they hold up better to the quick, high-heat cooking. If frozen shrimp is all you can find, just thaw them completely and pat dry before cooking.
For the noodles, fresh chow mein noodles are ideal, but dried ones from the Asian section of your grocery store work perfectly fine. Don’t stress if you can’t find specifically labeled “chow mein” noodles—lo mein noodles or even spaghetti will do in a pinch, though the texture won’t be quite the same.
The vegetable lineup is where you can get creative. Baby bok choy gives that authentic restaurant taste, but regular bok choy chopped up, or even napa cabbage, brings similar crunch and flavor. Bean sprouts add that signature texture, but if they’re not your thing, thinly sliced bell peppers or snap peas work too.
Shaoxing wine might sound fancy, but it’s becoming easier to find in regular grocery stores. Dry sherry makes an excellent substitute and adds the same depth of flavor. And that toasted sesame oil? A little goes a long way, so don’t go crazy with it—it’s potent stuff that can overpower everything else if you’re heavy-handed.
How to Make this Better-Than-Takeout Shrimp Chow Mein
Making this shrimp chow mein is like conducting a very delicious, very fast orchestra where timing is everything and your wok is the stage. Don’t worry though—even if you’ve never touched a wok in your life, you can absolutely nail this.
Get Your Mise en Place Ready
Before you even think about turning on that burner, get everything prepped and within arm’s reach. This dish moves fast once you start cooking, and there’s no time to be frantically chopping vegetables while your shrimp turns into rubber balls.
Cook your 6 oz chow mein noodles according to the package directions first, drain them well, and set them aside. They’ll be waiting patiently for their moment to shine.
Start with the Shrimp
Heat 2 tbsp vegetable or peanut oil in your wok over medium-high heat until it shimmers. You want that oil hot enough that the shrimp sizzles when it hits the pan, but not so hot that it’s smoking up your kitchen like a fire drill.
Toss in your 1/2 lb peeled and deveined shrimp and stir-fry them until they turn that gorgeous pink color, which usually takes about 2-3 minutes. The moment they’re cooked through, remove them from the wok and set aside. This might seem annoying, but trust me—leaving them in there while you cook everything else is a one-way ticket to chewy shrimp city.
Vegetable Time
Now comes the fun part where your kitchen starts smelling like an actual restaurant. In the same wok (don’t clean it—you want all those shrimp flavors hanging around), add your 2 cups sliced baby bok choy or napa cabbage, 3 green onions sliced diagonally, and 2 cups bean sprouts.
Stir-fry these beauties for about 2-3 minutes until they’re tender-crisp. You want them to still have some bite—nobody likes mushy vegetables in their chow mein.
Bring It All Together
Here’s where the magic happens. Return your perfectly cooked shrimp to the wok along with those patiently waiting noodles.
While you’re doing that, quickly whisk together 2 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp Shaoxing wine or dry sherry, 3 tbsp chicken broth, and 2 tsp toasted sesame oil in a small bowl. This sauce mixture is basically liquid gold, so pour it over everything in the wok.
The Final Toss
Now comes the moment that separates the pros from the amateurs—the toss. Using tongs or a large spoon, gently but confidently toss everything together until every noodle is coated and everything is heated through.
This should take about 2-3 minutes. Taste it (because how else will you know if it’s perfect?) and season with salt and pepper as needed.
The whole process from start to finish should take you maybe 15 minutes, which is probably less time than it would take for delivery to show up at your door. Plus, you get the satisfaction of knowing exactly what went into your food, and your kitchen smells infinitely better than that takeout container ever could.
Better-Than-Takeout Shrimp Chow Mein Substitutions and Variations
Since you’re probably not always going to have every single ingredient sitting in your pantry like some kind of well-organized cooking fairy, let’s talk about how to make this dish work with what you’ve actually got.
No shrimp? I’ll use chicken, scallops, or even tofu.
Can’t find chow mein noodles? Lo mein or even spaghetti works fine.
Bok choy’s playing hide and seek? Regular cabbage, broccoli, or snap peas step right in.
Missing Shaoxing wine? White wine or extra chicken broth covers you.
Want it spicier? I’m adding sriracha or chili garlic sauce to that sauce mix.
What to Serve with Better-Than-Takeout Shrimp Chow Mein
What pairs perfectly with a steaming bowl of shrimp chow mein that’s already loaded with noodles, protein, and veggies? I like to keep things simple since this dish practically stands alone.
A small bowl of wonton soup makes an elegant starter, or try some crispy spring rolls for textural contrast. Hot and sour soup cuts through the richness beautifully.
For something lighter, I’ll serve sliced cucumbers with rice vinegar or a simple mixed greens salad.
Steamed dumplings work too, though honestly, you might find yourself too full to finish everything. Sometimes less really is more.
Final Thoughts
While takeout will always have its place in our hearts (and our Friday night routines), there’s something deeply satisfying about mastering a dish that rivals your favorite restaurant’s version.
This shrimp chow mein brings restaurant-quality flavors straight to your kitchen, minus the delivery fees and mysterious cooking methods.
I’m convinced homemade tastes better anyway. You control the vegetables’ crispness, the shrimp’s tenderness, and that perfect sauce-to-noodle ratio.
Plus, you know exactly what goes into every bite.
Shrimp Chow Mein
Ingredients
- 1/2 lb peeled and deveined shrimp
- 6 oz chow mein noodles
- 2 tbsp vegetable or peanut oil
- 2 cups sliced baby bok choy or napa cabbage
- 3 green onions sliced diagonally
- 2 cups bean sprouts
- For the Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp Shaoxing wine or dry sherry
- 3 tbsp chicken broth
- 2 tsp toasted sesame oil
- Salt and pepper to taste
Instructions
- Cook chow mein noodles according to package directions, drain well, and set aside.
- Heat oil in a large wok or skillet over medium-high heat.
- Add shrimp and stir-fry until pink and cooked through, about 2-3 minutes. Remove shrimp from wok and set aside.
- In the same wok, stir-fry bok choy, green onions, and bean sprouts until tender-crisp, about 2-3 minutes.
- Return cooked shrimp to the wok and add the cooked noodles.
- In a small bowl, whisk together oyster sauce, soy sauce, Shaoxing wine, chicken broth, and sesame oil.
- Pour sauce mixture over the ingredients in the wok and toss everything together until well combined and heated through.
- Season with salt and pepper to taste and serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Recipe Gluten-Free?
I can make this gluten-free by substituting rice noodles for chow mein noodles and using gluten-free soy sauce. I’ll check that the oyster sauce is also gluten-free before cooking.
How Long Does Leftover Shrimp Chow Mein Stay Fresh?
I’d store your leftover shrimp chow mein in the refrigerator for up to three days maximum. Make sure you refrigerate it within two hours of cooking to maintain freshness and prevent bacterial growth.
What’s the Difference Between Chow Mein and Lo Mein Noodles?
I’ll explain the key difference: chow mein noodles are stir-fried until crispy, while lo mein noodles stay soft and are tossed with sauce. Chow mein means “fried noodles” in Chinese.
Can I Freeze Cooked Shrimp Chow Mein for Later?
I don’t recommend freezing cooked shrimp chow mein because the noodles become mushy and the shrimp turns rubbery when reheated. Instead, I’d suggest refrigerating it for up to three days maximum.
Why Did My Noodles Turn Mushy When Stir-Frying?
Your noodles turned mushy because they were overcooked initially or you added them too early during stir-frying. I’d suggest cooking noodles al dente and adding them last to prevent sogginess.