Name: Chicken Shrimp Chow Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 454 grams Cantonese Steamed Chow Mein Noodles (cantonese style ); 1 cup shrimp (peeled and deveined); 3 boneless skinless chicken thighs (thinly sliced); 150 grams Brown Shimeji Mushroom (with ends cut off and washed); 3 cups cabbage (thinly chopped); 1 cup carrot (sliced into matchsticks); 1 cup water; 3/4 cup avocado oil (for shallow frying noodles); 1 tsp avocado oil (to cook protein and veggies); 1 tsp regular soy sauce ((not dark soy sauce)); 1 tsp Shaoxing Cooking Wine; 1/2 tsp cornstarch; 3 tbsp oyster sauce; 1 tbsp cornstarch; 1 cup water

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Chicken Shrimp Chow Mein. Crispy fried egg noodles coated in a luscious gravy sauce, tender flavourful chicken and shrimp with cabbage, carrots and mushrooms. A delicious meal that is great for dinner, lunch or as leftovers. Ready in just 30 minutes.

Chow Mein is probably one of my favourite dishes to order at a Chinese restaurant. I love the crispy noodles covered in that thick glossy sauce with a bite of veggies and some protein. There are so many versions of chow mein out there. From the kind with seafood or with char Siu. That’s the beauty of chow mein you can literally throw any veggies or protein in there and it’ll taste great with that sauce.

The best part about this chicken and shrimp chow mein recipe is it only takes less than half an hour to make and it’s really easy to make!

Easy to make!

This chow mein with shrimp and chicken is easy to make at home! A lot of people think it’s challenging because the flavours and textures are complex, but they are very simple when you break it down.

First you’ll marinate your chicken with a few ingredients.

You are basically blanching the egg noodles only until loosened. Then you’ll strain the water. Next you’ll fry them in some oil until both sides are golden brown and crispy – the latter is KEY! Once they’re crispy you can transfer your noodles to a large (make sure it’s large about 15 inches wide) to set aside.

In the same pan, fry the chicken, shrimp and veggies in some oil until they are wilted, adding some water to cook down them faster. Next pouring a cornstarch slurry with oyster sauce and Shao Hsing wine into your veggies and protein, constantly stirring until it’s thick and reduced.

Lastly you’ll pour that thick sauce over your crispy noodles to enjoy! That’s how simple this chicken and shrimp chow mein is!

Tips for making this dish

Below are tips on making a delicious chow mein dish:

Use Cantonese style chow mein egg noodles for this recipe for the best texture and taste. Wonton noodles aren’t the same, but you may use them if you can’t find the first.
Cut your veggies and chicken lengthwise into thin pieces so they integrate better with the noodles.
Pre-whisk your oyster sauce cornstarch slurry ahead of time.
Only blanch your egg noodles JUST until loosened. Do not boil them or it’ll result in soggy noodles.
When shallow frying your chow mein noodles, fry at medium heat until golden crispy brown but not burnt. The crispier the noodles the better so be patience with this.
To flip the noodles, use tongs or you can slide the fried noodles onto a plate and then flip the noodles back into the hot pan.
After frying your chicken, shrimp and veggies and before you pour your cornstarch slurry make sure to whisk it again as the cornstarch tends to sink to the bottom.
Bring the sauce to a boil to allow it to thicken and reduce. It should be thick and smooth.

Watch how I made it!

FAQ

Below are frequently asked questions about this Cantonese chicken shrimp chow mein recipe:

Where can I find Cantonese style egg noodles?

You can find them at any Asian grocer near the fresh noodle aisle.

Can I use other proteins like tofu, pork, beef or another shellfish?

Yes! Use your judgement and substitute with what you think would taste good in this noodle dish. The same goes for the veggies.

Where can I buy oyster sauce?

Any Asian grocer will carry this item and you may be able to find it online.

What’s the difference between Cantonese lo mein vs chow mein?

Chow mein is when the noodles are served crispy after being deep fried or shallow fried and served with a delicious sauce on the side or on top. Lo mein is when the veggies and proteins are tossed into the mein as it’s being cooked.

Other Mein recipes you may like!

If you enjoyed this Cantonese chow mein, then you may enjoy these other recipes:

CHICKEN TOFU VEGETABLE CHOW MEIN
CANTONESE VEGETABLE CHOW MEIN
TOFU VEGETABLE CHOW MEIN
CHINESE LO MEIN
CHINESE VEGGIE LO MEIN

For this recipe

You will need the following ingredients for this chicken shrimp chow mein recipe:

454 grams chow mein
1 cup shrimp, peeled and deveined
3 chicken thighs, thinly sliced
150 grams Brown Shimeji Mushroom, with ends cut off and washed
3 cups cabbage, thinly chopped
1 cup carrot, sliced into matchsticks
1 cup water
¾ cup + 1 teaspoon avocado oil, or neutral oil

Chicken marinade

1 teaspoon soy sauce
1 teaspoon Shao Hsing Wing
½ teaspoon cornstarch

Cornstarch slurry:

3 tablespoon oyster sauce
1 tablespoon cornstarch
1 cup water

How to make chicken and shrimp chow mein

Marinate your chicken slices with the marinade ingredients. Set aside.
In a small bowl, whisk together your cornstarch slurry by mixing oyster sauce, cornstarch, and water.
Then in a large wok or pan filled with water set over high heat, bring to a boil. Lower the egg noodles and blanch JUST until loosened with tongs, no more than that. Strain the noodles.
Next in the same wok or pan set over medium heat, add ½ cup oil. Carefully lower strained egg noodles into the pan and spread them apart. Fry until golden crispy brown. Then flip over and add the remaining ¼ cup of oil. Once that side is brown and crispy, transfer your noodles to a large (about 15 inches wide) and set aside.
In the same pan set over medium high heat, add 1 teaspoon of oil. Add the marinated chicken and fry until 75% cooked. Next add shrimp and fry until they are mostly pink.
Then throw in all the veggies with 1 cup of water. Cook until cabbage is wilted and soft. There should be some liquid left which is normal.
Whisk your cornstarch slurry with oyster sauce again and pour it over the vegetables and protein. Stirring the sauce until it reduces to a thick gravy. To make this thicker, increase the heat to high.
Lastly pour that gravy over your crispy noodles to enjoy!

Note:

This dish lasts 4 days in the fridge in an airtight container. Reheat in the microwave or stovetop. If you know you’ll be keeping this dish for leftovers, keep the sauce and noodles separate.

Give it a try!

Well, I hope you give my Chicken Shrimp Chow Mein a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my chicken chow mein with shrimp, please share it with your family and friends or on social media!

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Take care,
Christie

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