Shrimp Lo Mein
January 16, 2023
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.
If you liked this Shrimp Lo Mein recipe, check out some of the most popular easy weeknight recipes on the blog!
Shrimp Lo Mein
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 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!
Thanks so much, i Saw You from Guatemala, since QUETZALTENANGO Town, i ‘ve learned a lot of Corean Food.
I can’t eat shellfish. Got any ideas to substitute something else for the shrimp? And what is shoaxing wine? And what could be the substitute for it if I can’t find it?
Made this for the first time and it was perfect! Thanks for your recipe 😉
Thanks so much, Gerrie! I’m glad you enjoyed it 🙂