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!
Ingredients
- 1 lb chow mein noodles fresh kind
- ½ 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
- ½ cup carrot julienned
- 1 cup chicken stock low-sodium, or beef stock
- ½ cup vegetable oil for frying noodles
- 1 tsp vegetable oil or any neutral oil for stir frying
Chicken marinade
- 1 teaspoon regular soy sauce
- 1 teaspoon Shaoxing Cooking Wine or dry sherry or chicken/beef broth for non-alcoholic version
- ½ teaspoon cornstarch or potato starch
- 1 teaspoon sesame oil
- ¼ tsp baking soda do not skip!
Cornstarch slurry
- 3 tablespoon oyster sauce or vegetable stir fry sauce
- 1 tablespoon cornstarch or potato starch
- 1 cup water cold
Instructions
- In a large bowl, marinate sliced chicken with the marinade ingredients. Set aside to marinate as you prepare other ingredients.
- In a small bowl, combine cornstarch slurry ingredients and set aside. Note: You'll need to re-mix this again before simmering it later.
- 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.
- Heat ¼ 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 ¼ 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.
- On medium-high heat, add 1 teaspoon vegetable oil into the pan and fry marinated chicken until 75% cooked.
- Fry shrimp until mostly pink.
- Toss in vegetables with chicken stock. Cook until cabbage is softened. There should be some liquid in the pan, which is normal.
- 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!
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Suggested Equipment & Products
Nutrition
Calories: 612kcal | Carbohydrates: 89g | Protein: 43g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 158mg | Sodium: 1600mg | Potassium: 459mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2876IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 5mg