Chow Mein with Shrimp and Pork
Elevate your weeknight dinners with this irresistible Chow Mein with Shrimp and Pork, a stir-fried noodle dish that's bursting with flavor and texture. Tender chow mein noodles are perfectly tossed with succulent shrimp, juicy pork tenderloin, and a medley of vibrant vegetables like carrots, cabbage, and bean sprouts. The dish comes together with a savory sauce made from soy sauce, oyster sauce, and a hint of sesame oil, ensuring every bite is rich and satisfying. Quick and easy to prepare in just 35 minutes, this recipe is perfect for a cozy family meal or an impressive dinner party centerpiece. Garnished with fresh scallions, this chow mein is a crowd-pleaser you'll want to make again and again.
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Recipe Information
Ingredients
- 12 ounces chow mein noodles
- 8 ounces shrimp, peeled and deveined
- 8 ounces pork tenderloin, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 cup carrots, julienned
- 2 cups cabbage, thinly sliced
- 1 cup bean sprouts
- 4 scallions, sliced
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Cook the chow mein noodles according to package instructions. Drain and set aside.
In a small bowl, mix the soy sauce, oyster sauce, and sesame oil. Set aside.
Dust the pork slices with cornstarch for a slight coating.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from the pan and set aside.
Add another tablespoon of vegetable oil to the wok. Cook the pork slices for 3-4 minutes until browned and cooked through. Remove from the pan and set aside with the shrimp.
Reduce the heat to medium. In the same wok, add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
Add the julienned carrots and cabbage to the wok. Stir-fry for 3-4 minutes until slightly softened.
Return the cooked shrimp and pork to the wok along with the prepared sauce mixture. Stir to coat everything evenly.
Add the cooked noodles to the wok, tossing gently to combine. Stir in the bean sprouts and cook for another 2 minutes, letting the flavors blend.
Garnish with sliced scallions and serve hot.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
