Description
Shrimp Lo Mein is a flavorful and quick Asian-inspired stir-fry noodle dish featuring succulent shrimp, fresh vegetables, and savory lo mein noodles tossed in a rich soy-based sauce. Perfect for a satisfying weeknight dinner, this recipe balances tender seafood with crisp vegetables and a deliciously umami sauce.
Ingredients
Scale
Shrimp and Noodles
- 12 oz. shrimp (340g, 31/40 size, peeled and deveined)
- 1 pound fresh pre-cooked lo mein noodles
- 3 tablespoons neutral oil (vegetable or canola), divided
- 2 cloves garlic, minced
- 2 scallions, split and cut into 2-inch pieces
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 Others
- 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
Instructions
- Prepare Shrimp and Noodles: Take the shrimp and pre-cooked lo mein noodles out of the refrigerator and bring them to room temperature. To speed up warming the noodles without sogginess, soak the unopened bag in hot water. If substituting, cook dried linguini until al dente, drain, and toss with 1 tablespoon vegetable oil to prevent sticking. Keep noodles at room temperature for best stir-frying results.
- Make the Sauce: In a small bowl, mix sugar, regular or light soy sauce, dark soy sauce, oyster sauce, sesame oil, and ground white pepper until the sugar dissolves. Set this savory sauce aside for later use.
- Sear the Shrimp: Heat a large wok on high until it just begins to smoke. Add 1 tablespoon of oil around the wok’s edges and quickly spread shrimp in a single layer. Sear shrimp for 10-15 seconds per side, then immediately transfer them to a plate to prevent overcooking.
- Stir-Fry Vegetables: Return wok to highest heat, add 2 tablespoons of oil and the minced garlic. After a few seconds, add the sliced mushrooms, julienned carrots, bamboo shoots, and water chestnuts. Stir-fry for 30 seconds, letting vegetables cook but remain crisp.
- Add Shaoxing Wine and Cabbage: Pour Shaoxing wine around the wok’s edges, then add napa cabbage. Stir-fry everything together for another 30 seconds, allowing the cabbage to soften slightly and absorb the wine’s flavors.
- Combine Noodles and Vegetables: Spread the warm noodles evenly over the vegetables in the wok. Stir everything together for 1 minute to blend textures and heat the noodles thoroughly, ensuring ingredients do not become mushy by maintaining room temperature.
- Add Sauce and Final Stir-Fry: Pour the prepared sauce mixture over the noodles and vegetables. Mix thoroughly with a scooping motion for 30 seconds until the sauce coats all ingredients evenly.
- Finish with Shrimp and Fresh Vegetables: Add the seared shrimp, snow peas, mung bean sprouts, and scallions to the wok. Stir and mix for 2 more minutes on high heat to combine flavors and heat the fresh vegetables without losing their crunch. Serve hot immediately.
Notes
- Shrimp Lo Mein is a quick and easy dish to make at home and rivals restaurant versions in flavor and texture.
- Preparing all ingredients before cooking makes the stir-fry process smooth and efficient.
- Keeping noodles and shrimp at room temperature helps prevent overcooking and mushiness during stir-frying.
- If fresh lo mein noodles aren’t available, dried linguini is a suitable substitute if cooked and oiled properly.
Nutrition
- Serving Size: 1 serving
- Calories: 328 kcal
- Sugar: 4 g
- Sodium: 908 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 176 mg
