Kitchen notes · a little help before you start
Shrimp Chow Mein (One Pot Meal)
A forkful of chow mein with a shrimp tucked into it is a good thing to look forward to. These noodles have plenty of crisp vegetables for company and a savory sauce with a touch of sweetness. Skip the neat bites and enjoy the tangle.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- Asian
- Cooking method
- One pot · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Keep the pan hot
The onion starts over high heat so it can brown a little before the rest of the vegetables go in. That bit of color gives the chow mein more flavor without a long cook time.
2. Move the vegetables out for a minute
Taking the cooked vegetables out of the pan makes room for the shrimp to cook properly. Add them back once the shrimp is pink and opaque, so nothing gets crowded or overcooked.
3. Loosen the noodles first
The refrigerated yakisoba noodles need a quick rinse under hot water until you can separate them. Add them to the pan only after they break apart easily, or they'll clump when you toss everything together.
Get to know the ingredients
Use prepared shrimp
The shrimp called for here is already peeled and deveined, which keeps the cooking quick. Season it right in the pan, then cook just until it turns pink and opaque.
Yakisoba noodles are already the right style
Reach for refrigerated yakisoba noodles for this dish. They don't go straight in cold from the package; hot water softens and separates them before they meet the shrimp and vegetables.
Green onion tops go in at the end
Use only the dark green part of the green onions. They cook briefly with the sauced noodles, so they stay fresh-tasting instead of disappearing into the earlier vegetable cook.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Shrimp Chow Mein (One Pot Meal)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the sauce is poured over the noodles, toss until everything is evenly coated. The green onions go in for the final minute or two, then serve the chow mein right away while the noodles are glossy and hot.
A little more help as you go
Add the cabbage with a splash of water
The cabbage cooks with a little water and constant stirring. That helps it wilt and cook through quickly after the carrots and celery have already had time to soften.
Mix the sauce before it hits the pan
Stir the soy sauce, honey, ginger, garlic and toasted sesame oil together in a small bowl first. Once the noodles are in, you can pour and toss instead of chasing little pockets of sauce around the pan.
A few questions you might have
Why are the vegetables cooked before the shrimp?
The vegetables need a few minutes to soften and the onion gets a head start to brown. The shrimp cooks faster, so it goes in after the vegetables have been moved out of the pan.
Do the yakisoba noodles need to be boiled?
No. Run the refrigerated noodles under hot water for 1-2 minutes, just until you can break them up, then add them to the pan with the shrimp and vegetables.
When should I season the dish?
Season the cooked vegetables with salt and pepper, then season the shrimp separately when it goes into the pan. The sauce is added later, after the noodles are in.
How do I know the shrimp is done?
Cook the shrimp for 2-3 minutes per side, until it turns pink and opaque. After that, the vegetables come back in and the noodles and sauce finish everything together.
Why add the green onions so late?
The sliced green onion tops only need 1-2 minutes after the sauce is added. Adding them at the end keeps them from overcooking while the rest of the chow mein gets coated.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
