Description
It’s easy to make Shrimp Lo Mein at home that tastes like it came from your favorite Chinese-American restaurant! Prep the vegetables ahead to make this recipe just as quick as takeout.
Ingredients
- 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, deveined, tail on or off
- 1 tablespoon minced garlic
- 2 teaspoons grated fresh ginger
- 2 cups mung bean sprouts
- Optional: extra soy sauce, chili oil, and/or rice vinegar for serving
Instructions
1. Boil lo mein noodles in a pot of lightly-salted water for 3–5 minutes, until al dente. Drain and rinse under cool water. Set aside.
2. In a bowl, whisk together light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, sesame oil, and white pepper. Set aside.
3. Cut the scallions into dark green and white/light green parts. Thinly slice the white/light green sections and cut the dark green into 1–2 inch pieces. Set aside.
4. Heat a wok or large skillet over high heat. Add 1 tablespoon oil and sauté the carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes. Remove from pan and set aside.
5. Add another tablespoon of oil to the pan and sauté the shrimp until pink and lightly browned, 2–3 minutes. Remove and set aside.
6. Add remaining oil to the pan and sauté garlic, ginger, and sliced scallion whites/light greens for 1 minute.
7. Return sautéed vegetables and shrimp to the pan along with noodles and mung bean sprouts. Toss to combine.
8. Pour sauce mixture around the sides of the pan and add dark green scallion pieces. Cook and toss for 1–2 more minutes.
9. Taste and adjust seasoning with extra soy sauce or white pepper if desired. Serve hot with optional chili oil or rice vinegar.
Notes
Prep vegetables and sauce ahead of time to make this recipe even faster. Fresh lo mein noodles provide the best texture, but dried noodles work too. Customize with other vegetables or swap shrimp for chicken or tofu. Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 711
- Sugar: 8g
- Sodium: 2263mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 103g
- Fiber: 7g
- Protein: 39g
- Cholesterol: 285mg