This recipe uses spaghetti to create tasty Shrimp Chow Mein, also known as pan-fried noodles. Quick, easy, and packed with flavour, it’s a one-pot meal everyone will enjoy!
About this Shrimp Chow Mein (Pan-fried noodles)
Chow mein is a classic dish that is often made in Chinese households.
However, when I visit the Asian grocery store to choose noodles, there’s such a wide variety to pick from. It’s easy to see why people get confused with so many options, both dried and fresh.
The key to choosing noodles for fried noodles is that they shouldn’t be too sticky and should hold their shape during cooking.
Why not spaghetti? It fits these criteria perfectly!
I tested this recipe using spaghetti many times, and it turned out perfectly every time.
I also soak the cooked spaghetti in the stir-fry sauce before cooking, making it easy to prepare and full of flavour in every bite.
Since the ingredients are cooked separately, it’s vegetarian-friendly. You can easily swap the shrimp for proteins like tofu, sausage, ham, chicken, etc.
Why Are Fried Noodles Called Chow Mein?
The name “chow mein” comes from Chinese, where “chow” means “stir-fried” and “mein” means “noodles.”
It was introduced by Chinese immigrants from Guangdong province in America and has since become a popular stir-fried noodle dish worldwide.
Ingredients and substitutions
- Noodles: I use spaghetti in this recipe, but you can use rice noodles, egg noodles, or any type you prefer. Just make sure the noodles aren’t too sticky and can hold their shape during cooking.
- Shrimp: Fresh shrimp are the best, but frozen whole shrimp work, too – just shell them. Frozen, unshelled ones are convenient but less flavorful. You can replace the shrimp with ham, sausage, tofu, chicken, pork, or beef, or skip it to make this dish vegetarian.
- Oyster Sauce: Oyster sauce acts as a flavour enhancer. You can replace it with an equal amount of soy sauce or use a vegetarian version of oyster sauce.
- Veggies: You can use various veggies in this recipe, like bok choy, bell pepper, broccoli, cabbage etc. Just make sure to cook them properly before mixing them with the noodles.
- Soy Sauce: Regular soy sauce adds saltiness, while dark soy sauce brings a rich caramelized flavour and colour. If you want to skip the dark soy sauce, substitute it with half the amount of the regular soy sauce.
- Spring Onion: I use spring onion because it’s the most readily available, but Chinese chives are the best. They pair well with bean sprouts and can be found at Chinese grocery stores.
Instructions
Step One: Preparing Spaghetti
- Add spaghetti, a pinch of salt, and one teaspoon of oil to a saucepan of water over medium heat. Cook until the spaghetti is tender.
- Combine soy sauce, dark soy sauce, oyster sauce, and sesame oil in a bowl and mix well.
- Drain the spaghetti, mix it with the sauce, and set it aside.
Step Two: Cooking the Shrimp
- Heat one tablespoon of oil in a non-stick pan. Add the shrimp and season with salt and pepper. Cook until the shrimp are fully cooked and golden. Set the shrimp aside.
Step Three: Cooking the Eggs and Veggies
- Heat two tablespoons of oil in a non-stick pan over medium heat. Add the eggs and break them into small pieces.
- Add the onion and carrot, and cook until the veggies are tender. Set them aside.
Step Four: Mixing Everything Together
- Add one tablespoon of oil and the cooked spaghetti to the non-stick pan. Cook until the sauce evaporates and starts to sizzle.
- Add the shrimp, cooked veggies, eggs, bean sprouts, and spring onions. Mix well and let everything cook and sizzle for 1-2 minutes. Add more oil if it gets too dry. Taste and add more salt if needed.
- Serve and enjoy!
Cooking Tips
- Spaghetti: Cook the spaghetti to your preferred texture in step one, whether you like it slightly chewy or soft. The pan-frying process won’t cook them much further. I use scissors to cut the cooked spaghetti in half, making it easier to mix with the other ingredients.
- Cooking: Once you mix everything in step three, avoid stirring too often to allow a light crust to form on the bottom. If you like your noodles saucy and tender, just add 3-5 tablespoons of water at the end and let them cook for another 2-5 minutes.
- Adding flavours: I add a couple of drops of balsamic vinegar to the noodles. You can also add chilli flakes, chilli oil, or Sriracha chilli sauce, which is a perfect match for these pan-fried noodles.
Making pan-fried noodles is way easier than you might think! It’s kind of like making burgers—just cook all the ingredients separately, then mix them together so every bite has a mix of texture and flavour.
It is such a fun and flavourful dish to try. Give it a go, and you’ll be amazed at how easy and tasty it is! 👌
Shrimp Chow Mein – Pan Fried Noodles
This recipe uses spaghetti to create tasty Shrimp Chow Mein, also known as pan-fried noodles. Quick, easy, and packed with flavour, it’s a one-pot meal everyone will enjoy!
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Servings 2
Ingredients
- 150 g spaghetti (more or less for two)
- 10 shrimp (more or less to your liking)
- 5 tablespoon oil (more or less to your liking)
- 2 pinch salt (some for cooking pasta, some for shrimp)
- 1/3 teaspoon pepper (more or less to your liking)
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 eggs
- 1/2 onion (cut into shreds)
- 1/2 cup carrot (shredded)
- 150 g bean sprouts (more or less to your liking)
- 1 spring onion (the green part, chopped)
Instructions
- Preparing Spaghetti: Add spaghetti, a pinch of salt, and one teaspoon of oil to a saucepan of water over medium heat. Cook until the spaghetti is tender. Combine soy sauce, dark soy sauce, oyster sauce, and sesame oil in a bowl and mix well. Drain the spaghetti, mix it with the sauce, and set it aside.
- Cooking the Shrimp: Heat one tablespoon of oil in a non-stick pan. Add the shrimp and season with salt and pepper. Cook until the shrimp are fully cooked and golden. Set the shrimp aside.
- Cooking the Eggs and Veggies: Heat two tablespoons of oil in a non-stick pan over medium heat. Add the eggs and break them into small pieces. Add the onion and carrot, and cook until the veggies are tender. Set them aside.
- Mixing Everything Together: Add one tablespoon of oil and the cooked spaghetti to the non-stick pan. Cook until the sauce evaporates and starts to sizzle. Add the shrimp, cooked veggies, eggs, bean sprouts, and spring onions. Mix well and let everything cook and sizzle for 1-2 minutes. Add more oil if it gets too dry. Taste and add more salt if needed. Serve and enjoy!
Recipe Notes:
- Noodles: I use spaghetti in this recipe, but you can use rice noodles, egg noodles, or any type you prefer. Just make sure the noodles aren’t too sticky and can hold their shape during cooking.
- Shrimp: Fresh shrimp are the best, but frozen whole shrimp work, too – just shell them. Frozen, unshelled ones are convenient but less flavorful. You can replace the shrimp with ham, sausage, tofu, chicken, pork, or beef, or skip it to make this dish vegetarian.
- Oyster Sauce: Oyster sauce acts as a flavour enhancer. You can replace it with an equal amount of soy sauce or use a vegetarian version of oyster sauce.
- Veggies: You can use various veggies in this recipe, like bok choy, bell pepper, broccoli, cabbage etc. Just make sure to cook them properly before mixing them with the noodles.
- Soy Sauce: Regular soy sauce adds saltiness, while dark soy sauce brings a rich caramelized flavour and colour. If you want to skip the dark soy sauce, substitute it with half the amount of the regular soy sauce.
- Spring Onion: I use spring onion, but Chinese chives are the best. They pair well with bean sprouts and can usually be found at Chinese grocery stores.
- Spaghetti: Cook the spaghetti to your preferred texture in step one, whether you like it slightly chewy or soft. The pan-frying process won’t cook them much further. I use scissors to cut the cooked spaghetti in half, making it easier to mix with the other ingredients.
- Cooking: Once you mix everything in step three, avoid stirring too often to allow a light crust to form on the bottom. If you like your noodles saucy and tender, just add 3-5 tablespoons of water at the end and let them cook for another 2-5 minutes.
- Adding flavours: I add a couple of drops of balsamic vinegar to the noodles. You can also add chilli flakes, chilli oil, or Sriracha chilli sauce, which is a perfect match for these pan-fried noodles.
Nutrition Information:
Calories: 815kcalCarbohydrates: 68gProtein: 30gFat: 48gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 27gTrans Fat: 0.2gCholesterol: 244mgSodium: 1071mgPotassium: 666mgFiber: 5gSugar: 8gVitamin A: 5661IUVitamin C: 15mgCalcium: 109mgIron: 3mg
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