Hong Kong Style Shrimp Chow Mein Noodles

5 from 9 votes
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Hong Kong Style Shrimp Chow Mein Noodles is a classic Chinese dish consisting of crispy, pan-fried noodles and a rich gravy filled with fresh vegetables and shrimp! The ultra crispy noodles is crispy around the edges and soft from the gravy in the middle – when mixed up it’s a perfect contrast of textures!

I have very fond memories eating this dish at the Chinese restaurant (complete with the lazy susan circular turntables!) with family growing up as a kid. It was one of my all-time favorite dishes and I’m excited to share my version with you!

Watch the Hong Kong Style Shrimp Chow Mein Noodles Recipe Video Below!

Hong Kong Style Shrimp Chow Mein Noodles close up on a plate

Ingredients for Hong Kong Style Shrimp Chow Mein Noodles

These Hong Kong Style Shrimp Chow Mein Noodles recipe are just like they serve them at the Chinese restaurants and perfect for a weeknight meal! Here is what you’ll need for the recipe:

  • Shrimp (these were extra large U12)
  • Kosher Salt
  • White Pepper
  • Light soy sauce (low sodium)
  • Baking Soda
  • Cornstarch
  • Chicken Stock – I always recommend Kettle & Fire – use code CJPINS for 20% off your order here!
  • Oyster Sauce
  • Sesame Oil
  • MSG (optional)
  • Sugar
  • Shaoxing Wine
  • Chow Mein Noodles

Fresh Vegetables

  • Baby bok choy
  • Mushrooms (I used Oyster, Seafood, and Beech mushrooms)
  • Onion
  • Scallions
  • Carrot
  • Garlic
  • Ginger
Raw ingredients for hong kong style chow mein noodles


I like to use shrimp in this recipe but you can really substitute any protein for this dish!

My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish. 

If you’re looking for a good brand of chow mein noodles to use, I recommend the brand Golden World below. I can often find these at my locale Chinese supermarket. They are also labeled as “Steam Egg Noodle”

Chow mein noodles in packaging
These are the chow mein noodles I always buy from my local 99 Ranch or Chinese supermarket – the brand is Golden World!

Hong Kong Style Shrimp Chow Mein Noodles: Recipe Instructions

Marinate the Shrimp

The first step in making this recipe deveining (if not already deveined) and marinating your shrimp. Combine the raw shrimp in a mixing bowl with salt, white pepper, soy sauce, and baking soda. The baking soda will help keep the shrimp crisp and plump during the cooking process!

Shrimp marinating in a bowl

Next, mix the sauce by combining chicken stock (I always use Kettle & Fire – get 20% off your order when you use code CJPINS!), oyster sauce, soy sauce, sesame oil, white pepper, msg, sugar and shaoxing wine. I always like to premix my sauce to have it ready to go during the fast cooking process.

Once the sauce is mixed, blanch your chow mein noodles in boiling water for 30 seconds to remove the excess starch and rinse, drain, and pat them dry to remove any excess moisture. DO NOT SKIP THIS STEP! Otherwise, you may risk having soggy noodles!

Chow Mein noodles cooking in water

Pan fry the noodles

In a large nonstick pan, heat about 1/4 cup of neutral oil in the pan over medium high heat. Gently lay down your noodles as flat as possible, using tongs or chopsticks to evenly distribute them throughout the pan. Pan fry each side for 2-3 minutes, checking the bottom for a golden brown color. When flipping, it may be necessary to add more oil in order to crisp up the other side of the noodles.

Chow mein noodles pan frying in a pan

When the noodles are done, they should have a deep golden brown color and crispy texture! Remove them and place them on a plate to drain.

Crispy pan fried chow mein noodles on a plate

Cook the Shrimp and aromatics

In the same pan, add another tablespoon of neutral oil over medium high heat and sauté your garlic, ginger, and scallion for 30 seconds. Add the marinated shrimp and cook for 1-2 minutes per side until about 75% cooked through (these will cook fully in the sauce).

Shrimp and garlic cooking in a pan

Remove the shrimp and aromatics. Add another 1/2 tbsp of oil and sauté your vegetables for 2-3 minutes until crisp.

Vegetables cooking in a pan

Add the sauce

Once the vegetables are sautéed, add the premixed sauce along with the shrimp and aromatics you cooked earlier. Bring to a boil and let the sauce reduce slightly (about 2 minutes).

Final sauce for hong kong style chow mein

Add the cornstarch slurry to the gravy and mix well over high heat until the sauce has thickened (refer to video and photos below for gravy consistency!)

Adding cornstarch slurry into the sauce
Sauce for hong kong chow mein noodles in a pan

Once the gravy is done, ladle the sauce and toppings over the pan fried noodles and enjoy! I love the contrasting textures of the crispy edges with the softened middle when the noodles are soaked in the gravy – it’s a contrasting textural delight!

If you liked this Hong Kong Style Shrimp Chow Mein Noodles recipe, check out some of the most popular Chinese Take-Out recipes on the blog!

hong kong chow mein noodles on a plate


The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.

For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, chicken, and vegetables ready and easily accessible during the cooking process.

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5 from 9 votes

Hong Kong Style Shrimp Chow Mein Noodles

Servings: 4
Prep: 30 minutes
Cook: 15 minutes
Hong Kong Style Shrimp Chow Mein noodles close up
This crispy Hong Kong Chow Mein is just as good as the Chinese restaurants! Crispy pan fried noodles are smothered with a rich, luxurious gravy and fresh vegetables!


Protein + Marinade

  • 1 lb shrimp, extra large shrimp such as U16 or U12 are best!
  • 1/2 tsp kosher salt
  • 1 tbsp soy sauce, low sodium
  • 1/4 tsp white pepper
  • 1/4 tsp baking soda

Remaining Ingredients

  • 2 cups baby bok choy
  • 5 oz mushrooms, I used oyster, seafood, and beech mushrooms
  • 1/4 cup onion, sliced
  • 2 scallions, cut into 2" pieces
  • 3 oz carrot, cut into 1" discs
  • 5 cloves garlic, chopped
  • 1 inch ginger, sliced
  • 1 lb chow mein noodles, I used fresh

Sauce (Gravy)

Cornstarch Slurry


  • Prepare and slice vegetables as directed. Separate garlic, ginger and scallion and set aside.
  • Place peeled and deveined shrimp in a mixing bowl and marinate with soy sauce, white pepper, salt, and baking soda. Set aside for 15 minutes.
  • Mix together 1 tbsp cornstarch + 1/2 cup water to create a cornstarch slurry. Set aside.
  • For the gravy, in a bowl mix together chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, msg, sugar, and shaoxing wine.
  • Bring pot of water to a boil and blanch fresh chow mein noodles for 30 seconds. Immediately drain and dry on paper towel to remove excess moisture.
  • Take pan and heat 3 tbsp of neutral oil over medium high heat. Pan fry noodles until one side is crispy and takes on slight color (2-3 minutes). Flip and pan fry the other side, adding more oil if necessary and pan fry for another 2 minutes until both sides are crispy and the inside is soft.
  • To a hot wok or pan, add 1 tbsp of oil and saute garlic, ginger, and scallion for 30 seconds. Add marinated shrimp and cook over high heat until 75% cooked through and remove (about 2 minutes)
  • Add another tbsp of oil and sauté onion, carrot, bok choy and mushrooms for 2 minutes. Add the premixed sauce and bring to a simmer over medium high heat, then add back shrimp, garlic and scallions to the pan. Let simmer for 2 minutes.
  • Re-mix the cornstarch slurry (cornstarch may have sunk to the bottom), then add it to the gravy mixture. Turn the heat to high and stir throughout until the gravy has thickened, about 1 minute
  • Immediately top vegetables, shrimp, and sauce directly over pan fried noodles.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating


  1. 5 stars
    This recipe was so easy to follow and turned out amazing! My daughter loved it as well! This is saved as one of my go to recipes!

  2. 5 stars
    Omg CJ, This site is a real gastronomic treasure trove! Each comfort food recipe is an irresistible invitation to explore the art of cosy cooking. The whimsical images instantly awaken the appetite, and the detailed recipes are like delicious guides to creating memorable moments at the table. It’s more than a food page; it’s a delicious journey that wins over the heart and stomach. Simply excellent!

  3. 5 stars
    I just made this and it’s so good.

    Did I follow this receipe exactly? No. I messed around with the quantities so that I could have a smaller portion. I swapped out the bok choy for frozen broccoli instead. I left out the carrots and ginger because I didn’t have it on hand and I added some dark soy sauce to the sauce along with the regular soy sauce.

    Despite all my fussing around, it tastes really good. Would make it again 🙂