Simple Chicken & Shrimp Chow Mein with Kung Pao Sauce

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Looking for a quick and flavorful noodle dish for lunch or dinner? This Chicken and Shrimp Chow Mein with Kung Pao Sauce is one you should try!

This simple Chow Mein is loaded with tender chicken, juicy shrimp, crunchy peanuts and vegetables, then tossed in a delicious homemade Kung Pao sauce. The sauce is savory, slightly sweet, tangy and mildly spicy, with a lovely depth of flavor from the Shaoxing wine and sesame oil.

I especially love the combination of soft but firm noodles with tender chicken and shrimp, crunchy peanuts and aromatic dried chilies. It makes every bite interesting!

The best part is that this is actually quite easy to make. The noodles can be prepared ahead, and once all the ingredients are ready, everything comes together quickly in the wok.

It’s a great way to turn a simple packet of noodles into a satisfying homemade meal that the whole family can enjoy.

Full written steps, tips, and exact measurement are below. Keep Scrolling!



INGREDIENTS

Chow Mein

1 pack (500g) dried noodles (about 5 servings)

80g chicken thigh or breast, cut into cubes

100g shrimp, deveined

1 stalk scallion, cut into small pieces

3 baby corn, cut into small pieces

1 mild red chilli, cut into small pieces

20g ginger, thinly sliced

3 cloves garlic, sliced

5 dried chilies, soaked in hot water and cut into small pieces

50g raw peanuts

1 tsp Sichuan peppercorn

2 tbsp cooking oil, plus more as needed

Seasoning for Chicken

1 tbsp soy sauce

½ tsp sesame oil

½ tsp Shaoxing wine

½ tsp cornstarch

Seasoning for Shrimp

1 tbsp soy sauce

½ tsp sesame oil

½ tsp Shaoxing wine

½ tsp cornstarch

Kung Pao Sauce

1½ tbsp soy sauce

1½ tbsp oyster sauce

1 tbsp dark soy sauce

1 tsp sesame oil

2½ tbsp regular vinegar

1 tsp honey

2 tsp sugar

1 tbsp Shaoxing wine

⅔ cup water

METHOD

1. Prepare the noodles

Cook the dried noodles in hot water until just soft. Drain immediately and transfer them to a bowl of ice water.

Soaking the noodles in ice water stops the cooking process and helps keep them loose and firm, so they don't become limp when stir-fried later.

Drain the noodles well and set aside.

2. Marinate the chicken and shrimp

Combine the chicken with the chicken seasoning and marinate for 30 minutes.

For the shrimp, mix with the shrimp seasoning and marinate for 10 minutes

3. Fry the peanuts

Heat 2 tablespoons of oil in a deep, round-bottom wok or cooking pot over low heat. Add the raw peanuts and fry gently until golden and crispy. Remove the peanuts and set aside.

4. Stir-fry the chicken

Using the remaining oil in the wok, stir-fry the marinated chicken until cooked through and lightly browned. Remove and set aside.

5. Stir-fry the shrimp

Add the shrimp to the wok and stir-fry until they change color and are just cooked through. Remove and set aside. Be careful not to overcook the shrimp, as they can become tough.

6. Stir-fry the aromatics

In a clean wok, heat 2 tablespoons of cooking oil over medium-high heat.

Add the dried chilies, Sichuan peppercorns, stir-fry until fragrant. Add the ginger and garlic, continue stiring again. Add the scallion and baby corn and stir-fry briefly.

NOTE: Once the Sichuan peppercorns become aromatic, remove them from the wok. This allows the peppercorn aroma to flavor the oil without leaving too much of the peppercorns in the finished dish.

7. Bring everything together

Return the cooked chicken to the wok and pour in the prepared Kung Pao sauce.

Stir well and allow the sauce to simmer for about 2 minutes, so the flavors come together.

Add the cooked noodles and shrimp. Toss everything together over high heat until the noodles are evenly coated with the sauce.

Finally, add the red chili, fried peanuts and remaining scallions. Give everything a good toss and serve immediately.

Enjoy!


Tips for Making the Best Chicken & Shrimp Chow Mein

1. Don't overcook the noodles. Cook until just tender, then soak in ice water to stop cooking and keep them firm.


2. Drain the noodles well. Too much water can make the Chow Mein soggy.


3. Don't overcook the shrimp. Stir-fry just until they turn pink and are cooked through.


4. Fry the peanuts over low heat. This helps them become crispy without burning.


5. Prepare the sauce beforehand. Once you start stir-frying, everything comes together quickly.


6. Use high heat for the final stir-fry. This helps the noodles absorb the sauce without becoming mushy.


7. Adjust the spice and tanginess to your taste. Add more or less dried chili and vinegar as you prefer.


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