Shrimp Lo Mein
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.
Servings: 4 to 6 people
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 cloves
- 2 teaspoons grated fresh ginger (I use a microplane)
- 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. Set aside.
Make the Sauce
- While the noodles are boiling, whisk together light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, sesame oil, and white pepper in a bowl. Set aside.
Make the Stir-Fry
- Cut the scallions in half to divide them into the dark green and white/light green parts. Thinly-slice the white/light green parts. Cut the dark green parts into 1 or 2 segments of about 2 inches. Set aside.
- Heat a wok or large (12-inch) skillet over high heat until very hot. Add 1 tablespoon vegetable oil and sauté carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes, until crisp-tender. Remove from the pan and set aside.
- Heat another tablespoon of oil in the wok or pan and sauté shrimp until pink, translucent, and lightly brown on the edges, about 2-3 minutes. Remove from the pan and set aside.
- Heat the remaining 1 tablespoon of oil in the wok or pan and add garlic, ginger, and the sliced white and light green scallions. Sauté for 1 minute. Add sautéed vegetables, shrimp, noodles, and bean sprouts to the pan, tossing to combine.
- Pour the sauce mixture around the sides of the pan and add the dark green scallion parts. Cook, tossing, for 1-2 minutes.
- Taste the lo mein. Season to taste with additional soy sauce and ground white pepper, if desired. Serve hot or warm, with soy sauce to pass at the table, a drizzle of chili oil if you like the dish spicy, or a few drops of rice vinegar for a tangy finish (all optional).
Nutrition
Serving: 0.166recipe | Calories: 711kcal | Carbohydrates: 103g | Protein: 39g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 285mg | Sodium: 2263mg | Potassium: 510mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5790IU | Vitamin C: 33.5mg | Calcium: 216mg | Iron: 4.8mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
