Description
A savory and satisfying noodle stir fry loaded with tender shrimp, crisp vegetables, and a glossy umami rich sauce. This quick homemade version delivers classic takeout flavor with fresh ingredients and vibrant texture.
Ingredients
Units
Scale
- 1 pound raw shrimp, peeled and deveined
- 12 ounces dry chow mein noodles
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 4 green onions, sliced
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
Instructions
- Cook chow mein noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and 2 tablespoons water until smooth.
- Heat a wok or large skillet over medium high heat and add 1 tablespoon vegetable oil.
- Add shrimp and cook for 2 to 3 minutes until pink and opaque. Remove from the pan and set aside.
- Add remaining 1 tablespoon vegetable oil to the pan. Stir in minced garlic, shredded cabbage, and julienned carrots. Cook for 2 to 3 minutes until slightly tender but still crisp.
- Add cooked noodles and shrimp back into the pan.
- Pour the sauce over the mixture and toss everything together for 2 to 3 minutes until evenly coated and heated through.
- Stir in bean sprouts and green onions. Cook for 1 additional minute.
- Season with salt and black pepper to taste. Serve immediately while hot.
Notes
- Pat shrimp dry before cooking to achieve a better sear.
- Keep heat high to maintain proper stir fry texture.
- Do not overcook the shrimp to avoid toughness.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 170mg