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    Home » Recipes » Asian

    Chicken Shrimp Chow Mein

    Last Modified: June 7, 2021 - Published by: christieathome

    Jump to Recipe Jump to Video Print Recipe
    Chicken Shrimp Crispy Chow Mein

    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!

    Chicken Shrimp Crispy Chow Mein

    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!

    Chicken Shrimp Chow Mein

    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

    1. Marinate your chicken slices with the marinade ingredients. Set aside.
    2. In a small bowl, whisk together your cornstarch slurry by mixing oyster sauce, cornstarch, and water.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.  
    8. 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!

    Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my crispy Cantonese chow mein with chicken and shrimp, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post for my prawn chow mein with chicken contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Chicken Shrimp Chow Mein

    christieathome
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course dinner, lunch
    Cuisine cantonese, Chinese
    Servings 5
    Calories per serving 822 kcal

    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
    • ¾ cup avocado oil for shallow frying noodles
    • 1 tsp avocado oil to cook protein and veggies

    Chicken marinade

    • 1 teaspoon regular soy sauce not light or dark!
    • 1 teaspoon Shaoxing Cooking Wine
    • ½ teaspoon cornstarch

    Cornstarch slurry:

    • 3 tablespoon oyster sauce
    • 1 tablespoon cornstarch
    • 1 cup water

    Instructions
     

    • 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!

    Notes

    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.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Non-stick wok
    Cutting Board
    Santoku Knife
    Tongs
    Steel Colander
    Potato Peeler
    Nutrition
    Calories: 822kcal | Carbohydrates: 71g | Protein: 30g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1211mg | Potassium: 321mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4371IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg
    Course dinner, lunch
    Cuisine cantonese, Chinese
    Keyword cantonese chicken chow mein, cantonese chicken shrimp chow mein recipe, cantonese chow mein, chicken and shrimp chow mein, chicken and shrimp chow mein recipe, chicken chow mein, chicken shrimp chow mein recipe, chow mein with shrimp and chicken, crispy cantonese chow mein, how to make chicken and shrimp chow mein, prawn chow mein, shrimp chow mein cantonese style

    More Asian

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      Mongolian Chicken
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      Recipe Rating




    1. Heidi | The Frugal Girls

      June 07, 2021 at 3:59 pm

      5 stars
      What a totally fun Chow Mein upgrade you've created! Adding crispy noodles and shrimp to your Chow Mein introduces some really fun textures.

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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