Sweet and Spicy Shrimp Chow mein

This Sweet and Spicy Shrimp Chow Mein is a quick, flavor-packed meal loaded with tender shrimp, fresh vegetables, and chewy chow mein noodles tossed in a bold homemade sauce. The perfect balance of savory soy sauce, sweet ketchup and brown sugar, nutty sesame oil, and a touch of spicy chili sauce creates a delicious takeout-style dish that’s easy to make at home. It’s a satisfying weeknight dinner that’s ready in no time and sure to become a family favorite.

What Is Chow Mein?

Chow mein is a popular Chinese-inspired noodle dish made with stir-fried noodles, vegetables, and your choice of protein. In this recipe, juicy shrimp are paired with broccoli, mushrooms, onions, and green onions for a colorful and flavorful meal. Unlike lo mein, which uses softer noodles tossed in sauce, chow mein is traditionally stir-fried, giving the noodles a slightly firmer texture while soaking up all the delicious flavors of the sauce.

Components

For the Stir-Fry

• 400 g chow mein noodles
• 1 lb. petite shrimp
• White onion
• Mushrooms
• Broccoli crown
• Green onions
• Avocado oil for stir-frying

For the Sweet and Spicy Sauce

• Soy sauce
• Ketchup
• Brown sugar
• Oyster sauce
• Sesame oil
• Minced garlic
• Samyang chili sauce (adjust to taste)
• White pepper
• Chicken broth (or water)

The Sweet and Spicy Sauce

The homemade sauce is what makes this chow mein so irresistible. Soy sauce and oyster sauce provide rich umami flavor, while ketchup and brown sugar add just enough sweetness to balance the heat. Sesame oil gives the sauce a nutty aroma, and fresh garlic adds depth. A spoonful of Samyang chili sauce brings a spicy kick, but you can easily adjust the amount depending on how much heat you enjoy.

Best Noodles for Sweet and Spicy Shrimp Chow Mein

Fresh chow mein noodles are the best choice for this recipe because they have the perfect chewy texture and cook quickly. When shopping, don’t worry if the package isn’t labeled specifically as “chow mein noodles.” Many Asian grocery stores carry fresh egg noodles under names like Hong Kong-style egg noodles, stir-fry noodles, pan-fried noodles, or even pancit canton noodles. The key is to look for thin, yellow wheat-and-egg noodles that are intended for stir-frying rather than soup. They may be found in the refrigerated section near tofu, dumpling wrappers, or fresh pasta.

If you can’t find fresh noodles, dried chow mein noodles, Hong Kong-style egg noodles, or even yakisoba noodles are excellent substitutes. Cook the noodles according to the package directions, then drain them well before adding them to the wok. If using fresh refrigerated noodles, many brands simply need to be loosened with hot water or briefly blanched before stir-frying. Well-drained noodles stir-fry better, allowing them to absorb the sauce without becoming soggy.

Tips for the Best Shrimp Chow Mein

• Prep everything before you begin. Chop the vegetables, mix the sauce, and cook the noodles ahead of time since stir-frying comes together quickly.
• Use enough oil. Don’t be tempted to skimp on the oil—it helps the ingredients stir-fry instead of steam. Using enough oil encourages better browning (the Maillard reaction), which adds richer flavor and gives the noodles, vegetables, and shrimp a delicious texture.
• Use medium-high to high heat. High heat helps create that classic restaurant-style flavor while keeping the vegetables crisp.
• Don’t overcook the shrimp. Shrimp cook in just a few minutes and are done as soon as they turn pink and opaque.
• Cook the vegetables until they’re crisp-tender. They should still have a slight bite for the best texture.
• Toss the noodles gently. This helps coat every strand in sauce without breaking the noodles apart.
• Adjust the spice to your liking. Add extra Samyang chili sauce if you prefer more heat or reduce it for a milder dish.
• Serve immediately. Chow mein is at its best when it’s hot, with perfectly coated noodles and crisp vegetables.

Easy Variations

One of the best things about this recipe is how easy it is to customize. Swap the shrimp for chicken, beef, pork, or tofu depending on your preference, or add extra vegetables like carrots, bell peppers, snap peas, or cabbage for even more color and crunch.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat the chow mein in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce and keep the noodles from drying out. You can also microwave individual portions, stirring halfway through for even heating. While it’s best enjoyed fresh, the leftovers make a delicious and convenient lunch the next day.

Sweet and Spicy Shrimp Chow mein

This Sweet and Spicy Shrimp Chow Mein is a quick and flavorful stir-fry made with tender shrimp, crisp vegetables, chewy noodles, and a homemade sauce that balances savory, sweet, and spicy flavors. A delicious takeout-inspired meal that's easy to make at home and perfect for busy weeknights.

Recipe Keys: F Fish

Print Recipe

Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Ingredients

Noodle Stir-fry

• 400 g Chow mein noodles
• 1 White onion
• 1 pk cremini Mushrooms
• 1 Broccoli crown
• 1 Green onion stalk
• 1 lb. Shrimp (petite size)
• ¹⁄₄-¹⁄₂ cup avocado oil (for stir-frying)

Sweet & Spicy Sauce

• ¹⁄₃ cup soy sauce

• ¹⁄₄ cup ketchup
• 1 tbsp brown sugar
• 1 tbsp oyster sauce (heaping)
• 1 tbsp sesame oil
• 2 tsp minced garlic
• 2 tsp samyang chilli sauce (adjust to taste)
• ¹⁄₂ tsp white pepper
• ¹⁄₄ cup chicken broth (or water)

Instructions

1. Start with defrosted shrimp. Devein, peel and remove the tails. Pat the shrimp dry and set aside.
2. Slice white onion, mushrooms, and broccoli. Slice the green onions and keep them separate, as they will be added toward the end of cooking.
3. Prepare the sauce by whisking together soy sauce, ketchup, brown sugar, oyster sauce, sesame oil, minced garlic, Samyang chili sauce, white pepper, and chicken broth (or water).
4. Heat a large wok or skillet over medium-high heat for about 2 minutes. Add 1–2 tablespoons of a neutral, high-smoke-point oil.
5. Add the shrimp to the hot pan and stir-fry for 2–3 minutes, or until cooked through. Sprinkle with salt then remove the shrimp from the pan and set aside.
6. Add a little more oil to the pan, then stir-fry the onion, mushrooms, and broccoli. You can cook the vegetables together or in batches if you prefer different levels of doneness. Once cooked to your liking, remove them from the pan and set aside with the shrimp.
7. Bring a large pot of water to a boil and cook the chow mein noodles according to the package instructions, cooking them just until al dente.
8. Return the wok or skillet to medium-high heat and add a couple of tablespoons of oil. Add in the cooked chow mein noodles and spread them out in the pan. Leave them undisturbed for about 2 minutes to allow the bottom to develop a light char.
9. Add the cooked shrimp and vegetables back into the pan, then pour in the sauce. Add a splash of water to rinse out all the sauce from the bowl.
10. Add in the sliced green onions and toss to combine. Cook on med-high heat for 1–2 minutes with the lid on and serve warm. Optionally add more chilli sauce or sesame seeds to garnish.