Prawn Chow Mein is one of my all-time favorite take-out dishes, and it’s insanely easy to make right at home! This chow mein is the prawnier version of the Classic Chinese Chow Mein made with fresh prawns, vegetables, and a savory sauce tossed with chow mein noodles and olives.

There is not a lot of prep time needed for this because it takes a total time of under 30 minutes to prepare. Plus, it’s done in just one pot, so cleanup is really easy.

HOW LONG DOES PRAWN CHOW MEIN LAST?

Prawn chow mein will last refrigerated in an airtight container for 3-4 days. When reheating, add a tablespoon or two of water to the dish to keep the noodles from drying out.

TIPS FOR MAKING PRAWN CHOW MEIN

  • If you want to make this vegetarian, you can substitute the shrimp with extra firm tofu(feta).

  • This shrimp chow mein recipe calls for either regular or light soy sauce; I do not recommend using dark soy sauce for this chow mein.

  • Try to have everything prepped ahead of time, like the veggies or the sauce, because this dish will cook quickly. I would like you to have your noodles cooked in hot water while you prepare your veggies and then have them ready to go when your prawn goes in.

  • This recipe calls for prawns, but you can make it with beef, shrimps, or chicken. I like to use chicken breast for a leaner cut of meat. Or make this vegetarian with extra firm tofu(or feta cheese).

 

INGREDIENTS

1 pound prawn peeled and deveined (13-15 count)

3 tablespoons vegetable oil

1 cup cabbage thinly sliced

2-3 Capicium or Bell pepper

1/2 olives

1 carrot thinly sliced

2 cloves garlic minced

1 tablespoon garlic paste

1 green onion

2 tablespoons sweet soy sauce

1 tablespoon vinegar

4 tablespoons oyster sauce

pinch of oregano, thyme, and basil leaves

4-5 tablespoon sriracha sauce

1 packet spaghetti

sesame seeds for garnish & coriander optional

INSTRUCTIONS

  • Heat a large pan on high heat with the oil and cook the prawn with salt ginger, garlic, and sliced onions for one minute on each side. Remove prawns from the pan and add cabbage, green onions, carrots, and capsicum.

  • Cook 2-3 minutes until wilted, add the olives, and cook for an additional 30 seconds.

  • Add the soy sauce, vinegar, oyster sauce, black pepper, salt, oregano, thyme, fresh basil leaves, and sriracha sauce. 

  • Add in the pasta and prawns and toss to coat.

  • Garnish with sesame seeds and coriander.

NUTRITION INFORMATION

Yield: 4 servings, Amount per serving: 556 calories, Calories: 556g, Carbohydrates: 76g, Protein: 38g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 285mg, Sodium: 2349mg, Potassium: 274mg, Fiber: 6g, Sugar: 11g, Vitamin A: 55g, Vitamin C: 31.5g, Calcium: 201g, Iron: 6g

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Fiza Khan
Fiza Khan is the founder of FizzBizz, a customer-centric content writing, and marketing agency and a food blog, named "Yum Chase." She is also an HR specialist with a Master's degree in the relevant field. Her diversity and command of multiple niches make her a good fit for SocialiteSpaces -since it's all about covering various aspects of your lives. Fiza's fun and conversational writing style speaks for itself. She has numerous years of writing experience in her credits with a good number of global clients. Fiza lives in Chicago with her small and loving family. Want to get in touch with her? Here is how you can approach her:

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