Description
Shrimp Lo Mein is a classic Chinese stir-fry noodle dish featuring tender lo mein noodles tossed with juicy shrimp, crisp vegetables, and a savory soy-based sauce. This recipe combines fresh and canned vegetables with flavorful aromatics like garlic and ginger, creating a vibrant and satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Units
Scale
Noodles
- 1 pound lo mein noodles (fresh, if possible)
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- Pinch ground white pepper
Stir-Fry
- 6 scallions
- 3 tablespoons vegetable oil, divided
- 1 cup shredded carrots
- 1 cup snow peas, trimmed
- 8 ounce can water chestnuts, drained
- 8 ounce can bamboo shoots, rinsed and drained
- 1 pound raw shrimp (26/30), peeled and deveined, tail on or off
- 1 tablespoon minced garlic cloves
- 2 teaspoons grated fresh ginger
- 2 cups mung bean sprouts
- Extra soy sauce, chili oil, and/or rice vinegar, for serving (optional)
Instructions
- Make the Noodles: Boil lo mein noodles in a pot of lightly salted water for 3-5 minutes until al dente. Drain and rinse under cool water to stop cooking. Set aside.
- Make the Sauce: While noodles are boiling, whisk together light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, granulated sugar, toasted sesame oil, and ground white pepper in a bowl. Set aside.
- Prepare Scallions: Cut the scallions in half lengthwise to separate the white/light green parts from the dark green parts. Thinly slice the white and light green parts. Cut the dark green parts into 1-2 segments about 2 inches long. Set aside.
- Cook Vegetables: Heat a wok or large 12-inch skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and sauté shredded carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes, until crisp-tender. Remove from pan and set aside.
- Cook Shrimp: Heat another tablespoon of oil in the wok or skillet and sauté shrimp until pink, translucent, and lightly browned on the edges, about 2-3 minutes. Remove from pan and set aside.
- Sauté Aromatics: Heat the remaining 1 tablespoon of oil in the wok or skillet. Add minced garlic, grated ginger, and sliced white and light green scallions. Sauté for 1 minute until fragrant.
- Combine Ingredients: Add the sautéed vegetables, cooked shrimp, drained noodles, and mung bean sprouts to the pan. Toss everything together to combine evenly.
- Add Sauce and Finish: Pour the prepared sauce around the sides of the pan. Add the dark green scallion segments. Cook, tossing continuously, for 1-2 minutes to heat through and allow flavors to meld.
- Season and Serve: Taste the lo mein and adjust seasoning with additional soy sauce and ground white pepper if desired. Serve hot or warm with optional extra soy sauce, chili oil for spice, or a few drops of rice vinegar for tanginess passed at the table.
Notes
- Use fresh lo mein noodles if available for best texture, but dried noodles can be used as well.
- Shaoxing wine adds authentic depth but dry sherry can be substituted if unavailable.
- Adjust vegetables based on preference or seasonality – snap peas, bell peppers, or baby corn work well.
- Tail-on shrimp is great for presentation, but tails can be removed if preferred.
- Ensure wok or skillet is very hot before stir-frying to achieve a nice sear and avoid sogginess.
- This dish can be made vegetarian by substituting shrimp with tofu and using vegetarian oyster sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/5th of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 160mg
