Shrimp Lo Mein (VIDEO)
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!
Servings: 5
Equipment
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 neutral 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!
Video
Notes
Cut the Vegetable into Similar Sizes - I always recommend cutting your vegetables into similar sized pieces so they cook evenly - this little step makes a huge difference!
Customize Vegetables to Your Preference - One of my favorite things about Shrimp Lo Mein 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!
Undercook the 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 Shrimp Lo Mein is done in the pan!
Rinse and Toss Noodles 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.
Success is in the Prep! - Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan! Have your beef, premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.
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
Calories: 479kcal | Carbohydrates: 79g | Protein: 30g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 1396mg | Potassium: 556mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2208IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 2mg
