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!
I like the brain Twin Marquis for lo mein noodles – I find them in the refrigerated section at my local 99 Ranch!
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.
As always, this is optional 🙂
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!
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!
- 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
- 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
- 16 oz lo mein noodles fresh or dried
- 1/2 tsp sesame oil optional
- 3 tbsp neutral oil I used avocado oil
- 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!