Best Shrimp Chow Mein Stir Fry Recipes

CHOW MEIN STIR-FRY

Chow Mein Stir-fry image

Serve stir-fried veggies over chow mein noodles for a hearty Asian dinner that's ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon oil
2 cups fresh small broccoli florets
2 cups diagonally sliced celery
1 cup fresh baby carrots, quartered lengthwise
1 large onion, cut into thin wedges
1 (8-oz.) pkg. (3 cups) sliced mushrooms
1 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)
4 oz. fresh snow pea pods, trimmed, cut in half diagonally (1 cup)
4 cups chow mein noodles

Steps:

Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add broccoli, celery, carrots, onion and mushrooms; cook and stir 6 to 8 minutes or until carrots are crisp-tender.
Add stir-fry sauce and pea pods; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Serve over chow mein noodles.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1400 mg, Sugar 19 g

SHRIMP CHOW MEIN

Shrimp Chow Mein image

This is so good! I felt like I had ordered takeout! The flavors were all spot-on with the slightly crunchy vegetables and the sauce was light, but just enough to coat the noodles, veggies, and shrimp.

Provided by Pam Lolley

Categories Chow Mein Noodles

Time 45m

Yield 4

Number Of Ingredients 18

Ingredients

8 ounces chow mein noodles
¼ cup chicken stock
2 tablespoons dry sherry
2 tablespoons oyster sauce
1 ½ tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon light brown sugar
¼ teaspoon ground black pepper
2 tablespoons canola oil
½ cup matchstick carrots
½ cup thinly sliced onion
½ stalk celery, diagonally sliced
1 ½ tablespoons finely chopped fresh ginger
1 teaspoon finely chopped garlic
¾ pound uncooked medium shrimp, peeled and deveined
1 cup bean sprouts
4 stalks green onions, thinly sliced on the diagonal
2 cups fresh baby spinach

Steps:

Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 44.1 g, Cholesterol 129.2 mg, Fat 22.6 g, Fiber 5.8 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 1079.7 mg, Sugar 4.2 g