Blackstone Shrimp Chow Mein

Chow mein means fried noodles, and the Blackstone handles that part well. Boiled noodles go onto a hot, oiled section of the steel and sit there undisturbed until the bottom turns golden and crisp. Then they move aside, the shrimp and vegetables cook in the open space, and everything comes back together with a light sauce right before it’s served.

If you want soft, saucy noodles, that’s lo mein, which starts with the same noodles and uses a heavier sauce. This recipe crisps the noodles first.

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Ingredients

Noodles:

• 8 oz dried chow mein or lo mein noodles
• 1 tbsp sesame oil

Shrimp and vegetables:

• 1 lb large shrimp, peeled and deveined
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 2 cups bean sprouts
• 4 green onions, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp avocado oil or vegetable oil, divided

Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce (or regular soy)
• 1 tsp sesame oil
• 1 tsp sugar
• ½ tsp white pepper

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Instructions

Step 1: Cook and dry the noodles Cook the noodles according to the package directions until just al dente. Drain, rinse under cold water, and toss with the sesame oil. Spread them out on a sheet pan while you prep everything else, so the surface water has a chance to dry off.

Step 2: Mix the sauce Whisk the soy sauce, oyster sauce, dark soy, sesame oil, sugar, and white pepper in a small bowl. Keep it next to the griddle. Once the cook starts, it moves fast.

Step 3: Preheat Set the Blackstone to high and preheat 8-10 minutes, until the surface reaches 450-500°F.

Step 4: Crisp the noodles Add 1 tbsp of the oil to one zone and spread the noodles across it in an even layer. Leave them alone for 3 minutes so the bottom crisps. Flip them in sections with two spatulas, let the other side brown, then slide the noodles to a cooler part of the griddle.

Step 5: Sear the shrimp Add another 1 tbsp of oil to the hot zone and lay the shrimp down in a single layer. Cook 1 minute without moving, flip, and cook about 1 minute more, until they’re pink, opaque, and curled into a C. Move them next to the noodles.

Step 6: Cook the vegetables Add the last 1 tbsp of oil. Add the garlic and ginger and stir for 30 seconds. Add the cabbage and carrots and cook 2-3 minutes, tossing often, until they soften slightly and pick up some char.

Step 7: Combine and sauce Pull the noodles and shrimp back over the vegetables and pour the sauce over everything. Toss with two spatulas for 1-2 minutes, just until the sauce coats the noodles. Add the bean sprouts and green onions for the last 30 seconds, then serve right away.

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Chow Mein vs. Lo Mein

Both start with the same wheat noodles. What changes is what happens on the griddle.

• Chow mein gets crisped first. The noodles sit on hot steel until they brown, and the sauce stays light so they keep some crunch.
• Lo mein stays soft. The noodles get tossed with the vegetables and a heavier sauce that soaks in.

The noodles work for either one, so choose by the texture you want.

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Tips

Let the noodles dry before they hit the griddle. Spreading them out after rinsing lets the surface water evaporate. Water left on the noodles turns to steam on the steel and keeps them from browning.

Leave them alone for the first 3 minutes. That’s where the crisp comes from. Stirring early breaks up the bottom layer before it has a chance to brown.

Keep the sauce light. This recipe uses less sauce than the lo mein on purpose. More liquid softens the noodles you just crisped.

Cook the shrimp on their own. Shrimp go from done to rubbery quickly. Searing them separately and adding them back at the end keeps them from overcooking while the vegetables finish.

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Storage

Refrigerate leftovers in an airtight container up to 3 days. The noodles soften in the fridge. Reheat on the griddle over medium-high heat and leave them in place for a minute so the bottom can crisp again.

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More flat-top recipes: Blackstone Lo Mein · Shrimp Fried Rice · Blackstone Shrimp · Blackstone Asian Recipes

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Frequently Asked Questions

What’s the difference between chow mein and lo mein?

Both use the same wheat noodles. Chow mein noodles get crisped on the hot surface before anything else is added, and the sauce stays light so they keep some crunch. Lo mein noodles stay soft and get tossed with a heavier sauce that soaks in.

What noodles should I use for chow mein?

Dried chow mein or lo mein noodles both work, cooked to al dente and rinsed. Fresh chow mein noodles from the refrigerated section of an Asian grocery store also work. Spaghetti will do in a pinch.

How do you get crispy noodles on a Blackstone?

Start with noodles that have dried off after rinsing, put them on a well-oiled zone at 450-500°F, and leave them untouched for 3 minutes before flipping. Moving them early or adding sauce too soon keeps them soft.

Can I use frozen shrimp?

Yes. Thaw them completely and pat them dry before they go on the griddle. Wet shrimp steam instead of searing.