Quick & Easy Chicken Shrimp Chow Mein
Crispy fried noodles topped with a savory gravy, tender chicken and succulent shrimp with vegetables. This quick and easy chicken shrimp chow mein is ready in 30 minutes and it's restaurant-quality! A great main dish for the family to enjoy!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb chow mein noodles (fresh kind)
- 1/2 lb skinless boneless chicken thighs (thinly sliced)
- 1 cup jumbo shrimp (peeled and deveined)
- 1 cup seafood mushrooms (with ends cut off, or sub with thinly sliced button mushrooms)
- 2 cups cabbage (thinly sliced)
- 1/2 cup carrot (julienned)
- 1 cup chicken stock (low-sodium, or beef stock)
- 1/2 cup vegetable oil (for frying noodles)
- 1 tsp vegetable oil (or any neutral oil for stir frying )
- 1 tsp regular soy sauce
- 1 tsp Shaoxing Cooking Wine (or dry sherry or chicken/beef broth for non-alcoholic version)
- 1/2 tsp cornstarch (or potato starch)
- 1 tsp sesame oil
- 1/4 tsp baking soda (do not skip!)
- 3 tbsp oyster sauce (or vegetable stir fry sauce)
- 1 tbsp cornstarch (or potato starch)
- 1 cup water (cold)
Instructions
- 1
In a large bowl, marinate sliced chicken with the marinade ingredients. Set aside to marinate as you prepare other ingredients.
- 2
In a small bowl, combine cornstarch slurry ingredients and set aside. Note: You'll need to re-mix this again before simmering it later.
- 3
Bring a large pan filled with enough water to boil on medium-high heat. Blanch chow mein noodles just until loosened for 30 seconds. Strain immediately. Do not rinse off with cold water.
- 4
Heat 1/4 cup vegetable oil in a dry large pan on medium heat. Carefully lower chow mein noodles into the pan and spread them apart into a thin pancake. Fry until golden crispy brown. Flip over and add the remaining 1/4 cup vegetable oil around the edges of the noodle pancake. Once crispy brown on both sides, slide fried noodle pancake to a large serving plate.
- 5
On medium-high heat, add 1 tsp vegetable oil into the pan and fry marinated chicken until 75% cooked.
- 6
Fry shrimp until mostly pink.
- 7
Toss in vegetables with chicken stock. Cook until cabbage is softened. There should be some liquid in the pan, which is normal.
- 8
Mix cornstarch slurry again and pour into pan. Simmer the sauce until thickened and pour everything in the pan over the crispy noodle pancake. Serve and enjoy!