Honey-Garlic Shrimp Chow Mein
A delicious and easy weeknight meal that combines shrimp, chow mein noodles, and a flavorful honey-garlic sauce.
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
- 8 oz chow mein noodles Or other stir-fry noodles.
- 1 tablespoon vegetable oil For cooking the shrimp.
- 1/2 cup sliced bell peppers Any color.
- 1/2 cup sliced carrots
- 1/2 cup snap peas Optional, for crunch.
- 2 green onions sliced For garnish.
Honey-Garlic Sauce
- 3 tablespoons honey
- 3 tablespoons soy sauce Or tamari for gluten-free.
- 2 tablespoons rice vinegar Can substitute with lemon juice.
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch, mixed with 2 tablespoons water to make a slurry
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
Instructions
Preparation
- Cook the chow mein noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, garlic, ginger, cornstarch slurry, black pepper, and sesame oil. Set aside.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
- In the same skillet, add the bell peppers, carrots, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked noodles to the skillet with the vegetables. Pour the honey-garlic sauce over the noodles and toss everything together to coat evenly. Let the sauce simmer for 2-3 minutes to thicken.
- Return the cooked shrimp to the skillet and toss to combine. Cook for an additional minute until everything is heated through. Garnish with sliced green onions and serve immediately.
Notes
Don’t overcook the shrimp, capture the sizzle without smothering it. Leftovers can be stored in the fridge for up to 2 days. Reheat with a splash of water to bring back moisture.