Shrimp Lo Mein


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January 29, 2022

Appetizers Chinese Main Dishes Noodles Recipes Seafood Tastier Than Takeout Wok


Shrimp Lo Mein has been a highly requested recipe of mine and for good reason – who didn’t love this dish growing up? Chewy, bouncy noodles with shrimp and vegetables in that savory sauce – it’s a no brainer!

Watch the Shrimp Lo Mein Recipe Video Below!

INGREDIENTS TIPS

NOODLES
I like the brain Twin Marquis for lo mein noodles – I find them in the refrigerated section at my local 99 Ranch!

NEUTRAL OIL
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.

MSG
As always, this is optional 🙂

VEGETABLES
One of my favorite things about this recipe is that you can sub in (or remove) any vegetables of your choice! I used carrots, cabbage, shiitake mushrooms, and bean sprouts, but always adjust to your liking! This is YOUR dish and I want you to love it!

RECIPE TIPS

CORNSTARCH HACK
I added the cornstarch to the sauce to avoid having to add a cornstarch slurry at the end – this saves you both time AND an extra step!

CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!

NOODLES

  • UNDERCOOK YOUR NOODLES: Don’t forget that the lo mein noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!
  • RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.

Shrimp Lo Mein

5 from 1 vote
Servings 5

Ingredients
 
 

Shrimp

  • 1 lb shrimp
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 1 tbsp soy sauce
  • 1/4 tsp baking soda
  • 1/2 tbsp oil I used avocado oil
  • 1/2 tbsp cornstarch

Sauce

  • 1 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/2 tbsp sugar
  • 1 tbsp water
  • 1/2 tbsp cornstarch
  • 1/4 tsp msg optional

Vegetables

  • 1 carrot medium, cut to strips
  • 3 cups cabbage sliced
  • 1/2 white onion sliced
  • 5 scallions chopped, greens and whites separated
  • 6 shiitake mushrooms sliced
  • 2 cups bean sprouts
  • 1 tbsp ginger minced
  • 5 cloves garlic minced

Noodles

  • 16 oz lo mein noodles fresh or dried
  • 1/2 tsp sesame oil optional
  • 3 tbsp neutral oil I used avocado oil

Instructions
 

  • Place shrimp in a bowl and marinate with salt, white pepper, light soy sauce, baking soda, shaoxing wine, cornstarch and oil. Let marinate for 15-20 minutes while you prepare the rest of your ingredients.
  • Prepare your vegetables and set aside, separating your scallion whites and greens.
  • Premix your sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg.
  • Cook your lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
  • Over high heat, sear your shrimp in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
  • In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and veggies, except the scallion greens and bean sprouts. Sauté for a few minutes until slightly wilted, then add your noodles, shrimp, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until the sauce has thickened and is evenly coated. Add scallion greens and bean sprouts, mix, and enjoy!
Tried this recipe?Let us know how it was!
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Recipe Rating




  1. 5 stars
    Thanks so much, i Saw You from Guatemala, since QUETZALTENANGO Town, i ‘ve learned a lot of Corean Food.