Description

This Shrimp Lo Mein is a quick and delicious stir-fried noodle dish featuring tender shrimp, fresh vegetables, and flavorful sauces. Perfect for a weeknight dinner, it combines the savory depth of soy and oyster sauces with the satisfying texture of fresh lo mein noodles and crisp veggies.

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 1/2 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 Seasonings

3 tablespoons neutral oil (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 long pieces)

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Instructions

Prepare shrimp and noodles: Remove shrimp and lo mein noodles from the refrigerator and allow them to come to room temperature. To speed warming the noodles without sogginess, soak the unopened bag in hot water. If unavailable, substitute with dried linguini cooked al dente, drained, and tossed immediately with 1 tablespoon vegetable oil to prevent sticking.
Make the sauce: In a bowl, combine sugar, regular or light soy sauce, dark soy sauce, oyster sauce, sesame oil, and ground white pepper. Stir until the sugar dissolves, then set aside for later use.
Sear the shrimp: Heat a large wok over high heat until it begins to smoke. Add 1 tablespoon of oil around the wok’s perimeter. Quickly spread the shrimp evenly and sear each side for 10-15 seconds. Remove the shrimp promptly and set aside on a plate.
Stir-fry vegetables: Return the wok to high heat and add 2 tablespoons of oil, then add minced garlic. After a few seconds, stir in mushrooms, carrots, bamboo shoots, and water chestnuts, stir-frying for about 30 seconds.
Add Shaoxing wine and cabbage: Spread Shaoxing wine around the wok’s edges, then add napa cabbage to the center. Stir-fry for an additional 30 seconds.
Add noodles: Evenly spread the prepped noodles over the vegetables and stir-fry everything together for 1 minute, ensuring the noodles are heated through but not mushy.
Incorporate sauce: Pour the prepared sauce mixture over the noodles and vegetables. Stir-fry with a scooping motion for about 30 seconds to evenly coat all ingredients.
Combine shrimp and final veggies: Add back the seared shrimp along with snow peas, mung bean sprouts, and scallions. Mix thoroughly and continue stir-frying for 2 minutes to blend flavors and finish cooking.
Serve: Remove from heat and serve immediately for the best texture and flavor.

Notes

Shrimp Lo Mein is a simple yet flavorful dish that can be made quickly at home, matching restaurant quality.
Ensure all ingredients, especially noodles and shrimp, are at room temperature before cooking to prevent overcooking and to maintain texture.
Prepare and chop all ingredients ahead for a smooth and efficient stir-fry process.
If substituting dried pasta for lo mein noodles, toss cooked pasta immediately with oil to prevent sticking.
This recipe uses a wok for high heat and quick cooking to maintain crispness in vegetables and tenderness in shrimp.

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