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+ servings

Chicken Shrimp 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.
5 from 2 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner, lunch
Cuisine cantonese, Chinese
Servings 5
Calories 822 kcal


  • 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

Cornstarch slurry:


  • 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 tsp 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!


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.
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Suggested Equipment & Products

Non-stick wok
Cutting Board
Santoku Knife
Steel Colander
Potato Peeler
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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