Easy Shrimp Chow Mein Recipe

If you feel like you're always scrambling to get dinner on the table during the week, you've come to the right place. This easy shrimp chow mein recipe is ready to serve in under 20 minutes, and we guarantee it tastes better than any frozen meal you could pop in the microwave. Recipe developer Ting Dalton of Cook Simply practices what she preaches, and this dish is a prime example. 

She shares, "This is one of my favorite and quick noodle recipes," and adds that it is "a perfect meal to whip up midweek without needing the takeout." Although the ingredient list isn't extensive, the elements mingle together for a delicious result. About the taste, Dalton describes, "Lovely shrimp combined with the aromatics of ginger and garlic, as well as the heat of chili." If that sounds like what your weeknight dinners have been missing, then tie up your apron and get out your wok.

Everything gets tossed into the wok in a sequence, so be sure to prep your ingredients before you turn on the burner. You'll need 2 tablespoons of vegetable oil, 2 garlic cloves (minced), 2 green onions (sliced), 1 green chili (chopped), 1 teaspoon of ginger paste, 2 tablespoons of light soy sauce, 1 ½ cups of tender stem broccoli (sliced), 2 cups of pre-cooked shrimp, and 2 cups of cooked egg noodles. 

Dalton offers a few modifications to customize the recipe. She explains, "I like to use pre-cooked shrimp as it makes the dish really easy and quick to make." That being said, she notes that, "you can use raw shrimp too, but you'll need to add these at the same time as the broccoli so they have time cook properly."

She opts for broccoli because it "adds a crunch and texture." However, she points out that "you can use other vegetables including pak choi, baby sweetcorn, bell peppers, or even add mushrooms." If your heat tolerance is on the tamer end of the spectrum, Dalton recommends skipping the green chili.

Place a wok (or alternatively a large deep skillet) on the stove top and turn the heat to medium-high. Heat the vegetable oil then add the minced garlic, sliced green onions, chopped green chili, and ginger paste. Stir-fry them quickly to release the aromas, using a wooden spoon to ensure they don't stick. Next, splash the soy sauce into the wok.

Toss the sliced broccoli into the wok, mixing it up to evenly distribute all the ingredients. If you're using raw shrimp add it in now. Stir-fry the vegetables for 4 to 5 minutes, until the broccoli starts to cook.

To avoid overcooking the ingredients, Dalton recommends acting quickly here. Toss in the cooked egg noodles, stirring them so they combine uniformly with the vegetables. Cook them for 2 minutes, then add the shrimp. As long as you're using pre-cooked shrimp, you're only heating the seafood at this point. Stir-fry the chow mein for a couple more minutes until everything is evenly mixed. 

Serve this easy shrimp chow mein dish nice and hot. Dalton notes that "Leftovers can keep in the refrigerator for up to three days." If you want to plan ahead, she says, "you can freeze [it] for up to three months."