Description
This Shrimp Lo Mein recipe is a flavorful and easy-to-make Chinese stir-fried noodle dish featuring tender shrimp, fresh vegetables, and a savory sauce made with soy sauce, oyster sauce, and sesame oil. Perfect for a quick weeknight dinner, this dish combines the satisfying texture of lo mein noodles with a perfect balance of sweet, salty, and umami flavors.
Ingredients
Scale
Shrimp and Noodles
- 12 oz. shrimp (340g, 31/40 size, peeled and deveined)
- 1 pound fresh pre-cooked lo mein noodles
Sauce
- ½ teaspoon sugar
- 1 ½ tablespoons regular or light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
Vegetables and Aromatics
- 3 tablespoons neutral oil (like vegetable or canola, divided)
- 2 cloves garlic (minced)
- 6 fresh button or cremini mushrooms (sliced)
- 1 medium carrot (julienned)
- ½ cup bamboo shoots (sliced)
- ½ cup water chestnuts
- 1 tablespoon Shaoxing wine
- 3 cups napa cabbage
- 1 cup snow peas (trimmed)
- 1 cup fresh mung bean sprouts
- 2 scallions (split and cut into 2-inch pieces)
Instructions
- Prepare Ingredients: Remove shrimp and noodles from the refrigerator and allow them to come to room temperature. To speed warming noodles without sogginess, soak the unopened package in hot water. If lo mein noodles are unavailable, substitute dried linguini cooked until al dente, drained, and tossed immediately with 1 tablespoon vegetable oil to prevent sticking.
- Make Sauce: In a small bowl, combine sugar, regular or light soy sauce, dark soy sauce, oyster sauce, sesame oil, and ground white pepper. Stir until sugar dissolves and set aside.
- Sear Shrimp: Heat a large wok over high heat until just smoking. Add 1 tablespoon oil around the wok perimeter. Spread shrimp evenly and sear for 10-15 seconds per side. Remove shrimp from wok and set aside to prevent overcooking.
- Cook Vegetables: Return wok to high heat. Add 2 tablespoons oil and minced garlic, stir for a few seconds until fragrant. Add mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry for 30 seconds.
- Add Cabbage and Wine: Pour Shaoxing wine around wok edge, then add napa cabbage. Stir-fry for an additional 30 seconds, allowing cabbage to wilt slightly.
- Add Noodles: Spread noodles evenly over vegetables in wok. Stir everything together thoroughly for 1 minute to combine and heat noodles evenly without overcooking.
- Incorporate Sauce: Pour the sauce mixture over the noodle and vegetable mixture. Stir-fry using a scooping motion for 30 seconds to distribute the sauce uniformly.
- Combine Shrimp and Final Vegetables: Add the seared shrimp, snow peas, mung bean sprouts, and scallions. Mix well and stir-fry for 2 minutes until all ingredients are warmed through and flavors meld together.
- Serve: Remove from heat and serve immediately, enjoying a vibrant, restaurant-quality shrimp lo mein made at home.
Notes
- Shrimp Lo Mein is an easy and quick dish to prepare that tastes just as good as restaurant versions.
- For best results, prepare all ingredients ahead of time to streamline the cooking process.
- Room temperature noodles and shrimp ensure even cooking without mushy texture.
- Using fresh vegetables like napa cabbage, snow peas, and bean sprouts adds a lovely crunch and freshness to the dish.
- Shoaxing wine contributes authentic depth of flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 328 kcal
- Sugar: 4 g
- Sodium: 908 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 176 mg
