Homemade Chicken Chow Mein with Shrimp

Posted by: Authentic Flavors Made Easy

This Homemade Chicken Chow Mein with Shrimp combines tender chicken, juicy shrimp, crisp vegetables, and perfectly cooked noodles tossed in a savory garlic-soy sauce. It’s a restaurant-quality meal that’s ready in under 40 minutes and perfect for busy weeknights.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

For the Chow Mein

• 8 ounces (225 g) chow mein noodles (or thin egg noodles)
• 1 tablespoon vegetable oil
• 1 pound (450 g) boneless, skinless chicken breasts, thinly sliced
• ½ pound (225 g) large shrimp, peeled and deveined
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 small onion, thinly sliced
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 4 green onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For the Chow Mein Sauce

• ⅓ cup (80 ml) low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar or honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• ¼ cup (60 ml) chicken broth or water

Garnish

• Sesame seeds
• Sliced green onions

Instructions

1. Cook the chow mein noodles according to the package directions until just al dente. Drain, rinse with cold water, and set aside.
2. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, rice vinegar, cornstarch, and chicken broth. Set aside.
3. Season the chicken and shrimp with the salt, black pepper, and garlic powder.
4. Heat the vegetable oil in a large wok or skillet over medium-high heat.
5. Cook the chicken for 5–6 minutes until browned and cooked through. Remove and set aside.
6. Add the shrimp and cook for 2–3 minutes, until pink and opaque. Remove and set aside with the chicken.
7. Add the onion, cabbage, carrots, bell pepper, garlic, and ginger to the wok. Stir-fry for 4–5 minutes until the vegetables are crisp-tender.
8. Return the chicken and shrimp to the wok.
9. Add the cooked noodles and pour in the prepared sauce. Toss everything together and cook for 2–3 minutes, until the sauce thickens and coats the noodles evenly.
10. Fold in the bean sprouts and green onions.
11. Garnish with sesame seeds and additional green onions before serving.

Serving Suggestions

• Egg rolls
• Spring rolls
• Steamed dumplings
• Hot and sour soup
• Asian cucumber salad
• Sweet chili sauce

Tips

• Use fresh chow mein noodles for the best texture if available.
• Cook the chicken and shrimp separately to avoid overcooking the seafood.
• Add broccoli, snow peas, mushrooms, or baby corn for extra vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.