Shrimp Chow Mein

This is the dinner you make when you want something that feels exciting - but still doable on a regular night.

You know the feeling.
You’re hungry.
You want flavor.
But you don’t want a sink full of dishes or a recipe that takes all night.

That’s where this shrimp chow mein comes in.

It’s quick, colorful, and packed with texture. Tender shrimp, slurpable noodles, crisp-tender bok choy, sweet red bell pepper, and fresh pea shoots all tossed in a savory sauce that coats everything just right.

It’s bold without being heavy, fresh without being boring, and honestly… once you make it at home, takeout starts to feel unnecessary.

Why This Chow Mein Works So Well

This recipe is all about balance.

You’ve got:

• Shrimp for quick-cooking protein

• Chow mein noodles for that classic chewy bite

• Red bell pepper for sweetness and color

• Bok choy for juicy crunch

• Pea shoots for a fresh, slightly grassy finish

Everything cooks fast, which means the vegetables stay vibrant and the shrimp stays tender — not rubbery. And because it’s all made in one pan, the flavors layer naturally as you go.

This is the kind of meal that feels restaurant-quality without trying too hard.

Ingredients

• chow mein noodles (or egg noodles)

• shrimp

• avocado oil

• red bell pepper

• bok choy

• pea shoots

• garlic

• fresh ginger

For the sauce:

• soy sauce

• oyster sauce

• sesame oil

• sugar

• Black pepper

The Steps

Step 1: Cook the noodles

Bring a pot of salted water to a boil and cook the chow mein noodles according to package instructions. Drain and set aside.

Step 2: Make the sauce

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Set aside.

Step 3: Cook the shrimp

Heat a large wok or wide pan over medium-high heat. Add 1 tablespoon of oil.

Add the shrimp in a single layer and cook for 1–2 minutes per side, until just pink and opaque. Remove from the pan and set aside.

Step 4: Cook the vegetables

Add the remaining oil to the same pan. Add the red bell pepper and bok choy stems (if separated). Cook for 2–3 minutes until slightly softened.

Add the garlic and ginger and cook for 30 seconds until fragrant.

Add the bok choy leaves and toss until just wilted.

Step 5: Bring everything together

Add the cooked noodles and sauce to the pan. Toss well to coat everything evenly.

Return the shrimp to the pan along with the pea shoots. Toss gently and cook for 1–2 minutes, just until the pea shoots wilt and everything is heated through.

Step 6: Serve

Taste and adjust seasoning if needed. Serve immediately while hot.

Shrimp Is the Perfect Weeknight Protein

Shrimp is one of my favorite proteins for weeknight cooking because it’s:

• Fast

• Forgiving

• Full of flavor

Once it hits a hot pan, it only needs a couple of minutes per side. That makes it perfect for stir-fries like this where timing matters.

The key is not to overcook it - pull it out as soon as it turns pink and opaque. It’ll finish cooking when everything comes back together at the end.

The Vegetable Combo You’ll Want to Use Again

This mix of vegetables is intentional.

• Red bell pepper adds sweetness and a little crunch

• Bok choy brings juiciness and structure

• Pea shoots wilt gently and add freshness at the very end

Together, they give you contrast - soft noodles, crisp vegetables, and tender shrimp - which is what makes chow mein so satisfying.

And if you’ve never cooked with pea shoots before, this is a great introduction. They’re mild, delicate, and cook in seconds.

The Sauce: Simple but Essential

Chow mein sauce doesn’t need to be complicated.

A mix of soy sauce, a little oyster sauce, and a touch of sesame oil is all you need to bring everything together. The sauce should lightly coat the noodles and vegetables - not drown them.

This is the kind of sauce that lets the ingredients shine instead of covering them up.

What Makes This a Great Recipe

• One pan for the stir-fry

• Minimal prep

• Fast cook time

• Big flavor payoff

It’s the kind of recipe that feels impressive without being complicated - which is exactly what I’m all about.

Easy Swaps & Variations

This chow mein is very adaptable:

• Swap shrimp for chicken or tofu

• Add mushrooms or snap peas

• Use tamari for a gluten-free option (with GF noodles)

• Add chili crisp if you want heat

Once you’ve made it once, it becomes one of those “use what you have” meals that still turns out great every time.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 2 days

• Reheat: Quickly in a hot pan or skillet

• Tip: Add a splash of water or soy sauce when reheating to loosen the noodles

Final Thoughts

This shrimp chow mein is fresh, fast, and deeply satisfying - the kind of meal that reminds you how good homemade food can be when it doesn’t try to be complicated.

It’s colorful, comforting, and full of texture, and it fits perfectly into a weeknight routine when you want something better than average without extra effort.

Looking for more dinner recipes? Try my popular recipes below:

• Herb Crusted Lamb Chops

• Slow Braised Pork Shoulder with Apples

• One-Pan Lemon Herb Salmon with Potatoes

• Mediterranean Sheet Pan Lemon Chicken

• Spicy Fennel Sausage Pasta

• Creamy Chicken Ramen with Chili Oil

Yield: 4 servings

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Shrimp Chow Mein

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This recipe is quick, colorful, and packed with texture. Tender shrimp, slurpable noodles, crisp-tender bok choy, sweet red bell pepper, and fresh pea shoots all tossed in a savory sauce that coats everything just right.

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Ingredients

For the Noodles

• 8 oz chow mein noodles (or egg noodles)
• 1 lb shrimp, peeled and deveined
• 2 tablespoons avocado oil
• 1 red bell pepper, thinly sliced
• 3 cups bok choy, chopped (stems and leaves separated if large)
• 2 cups pea shoots
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional but recommended)

For the Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• Black pepper, to taste

Instructions

1. Bring a pot of salted water to a boil and cook the chow mein noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Set aside.
3. Heat a large wok or wide pan over medium-high heat. Add 1 tablespoon of oil.
4. Add the shrimp in a single layer and cook for 1–2 minutes per side, until just pink and opaque. Remove from the pan and set aside.
5. Add the remaining oil to the same pan. Add the red bell pepper and bok choy stems (if separated). Cook for 2–3 minutes until slightly softened.
6. Add the garlic and ginger and cook for 30 seconds until fragrant.
7. Add the bok choy leaves and toss until just wilted.
8. Add the cooked noodles and sauce to the pan. Toss well to coat everything evenly.
9. Return the shrimp to the pan along with the pea shoots. Toss gently and cook for 1–2 minutes, just until the pea shoots wilt and everything is heated through.
10. Taste and adjust seasoning if needed. Serve immediately while hot.

Notes

• Swap shrimp for chicken or tofu
• Add mushrooms or snap peas
• Use tamari for a gluten-free option (with GF noodles)
• Add chili crisp if you want heat

Nutrition Facts

Carbs

45 g

Cholesterol

183 mg

Fiber

7 g

Fat

11 g

Net carbs

41 g

Sat. Fat

1 g

Sodium

1426 mg

Sugar

4 g

Protein

37 g

Calories

422