Shrimp Lo Mein (VIDEO)

Shrimp Lo Mein cooked in a wok with shrimp, noodles, mushrooms, cabbage, carrots, scallions, and lo mein sauce.

5 from 30 votes

This Shrimp Lo Mein is a perfect dish to feed a ton a people without breaking the bank! The bouncy, chewy noodles and crisp vegetables and shrimp are so delicious!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

Shrimp

1 lb shrimp
1/2 tsp salt
1/4 tsp white pepper
1 tbsp light soy sauce low sodium
1/4 tsp baking soda
1 tsp shaoxing wine
1/2 tbsp cornstarch
1/2 tbsp neutral oil I used avocado oil

Lo Mein Sauce

2 tbsp light soy sauce low sodium
1 tbsp oyster 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

Noodles

16 oz lo mein noodles fresh or dried
1/2 tsp sesame oil optional

Oil & Vegetables

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

US Customary - Metric

Instructions

Pat the shrimp dry with a paper towel and place them in a bowl. 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.
In a small bowl, make the sauce by adding soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg. Mix until the cornstarch and sugar is dissolved.
Bring a large pot of water to a boil over high heat. Cook the lo mein noodles 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat the noodles with sesame oil to prevent sticking.
In a large wok or pan, heat 3 tbsp of oil over high heat until just smoking. Sear the shrimp for 2-3 minutes or until cooked through and set aside.
In the same oil, sauté the garlic and ginger for 15 seconds over medium high heat. Add the scallion whites, carrot, cabbage, white onion, and mushrooms. Turn the heat to high and sauté for a 2-3 minutes until slightly wilted, then add the noodles, shrimp, and sauce and mix thoroughly. Continue cooking for 1-2 minutes until the sauce has thickened and is evenly coated. Add scallion greens and bean sprouts, mix and stir fry for another minute and enjoy!

Video

Notes

Cut the Vegetable into Similar Sizes so they cook evenly - this little step makes a huge difference!

Noodle Tips – Undercook the noodles –

I use fresh lo mein noodles (I recommend the fresh, uncooked version) by the brand “Twin Marquis”, which can be found in the refrigerated section at my local Asian grocery.If you can’t find fresh lo mein noodles, you can use another thick long noodle of your choice (even spaghetti has worked for me in a pinch)!

I always cook my lo mein noodles 1-2 min less than the package instructions, as they’ll continue to cook when added into the pan with the rest of the ingredients. Rinse the noodles and toss them in sesame 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.

Avoid Cvercrowding – Crowding can lead to your Chicken Lo Mein not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan/wok OR cook in batches.

Storage and Reheating - Store any leftover Shrimp Lo Mein in an air tight container in the refrigerator for up to 3 days. To reheat, cover with a damp paper towel and reheat until the noodles and beef are warmed through. The damp paper towel with create steam to reheat (but not overcook) the noodles!

Nutrition