Ingredients

12 ounces shrimp (peeled and deveined, small or large)

1 tablespoon cornstarch

1 teaspoon Shaoxing rice wine

½ teaspoon salt

½ teaspoon oil (neutral oil)

16 ounces lo mein noodles (fresh egg noodles, about 1 pouch)

4 ounces napa cabbage (thinly sliced, about 2 to 3 leaves)

½ small yellow onion (thinly sliced)

½ large carrot (peeled and julienned)

1 rib celery (julienned or thinly sliced)

2 stalks green onion (cut into 1-inch pieces)

1 tablespoon garlic (minced, about 2-3 cloves)

1 tablespoon Shaoxing rice wine (optional)

2 teaspoons toasted sesame oil

1 tablespoon oil (neutral oil)

3 tablespoons oyster sauce

3 tablespoons soy sauce (regular or light sodium)

1½ tablespoons granulated sugar

1 tablespoon dark soy sauce

Instructions

Step 1: In a medium bowl, combine the shrimp with cornstarch, Shaoxing rice wine, salt, and ½ teaspoon oil. Mix well to coat the shrimp evenly. Set aside while preparing the other ingredients.

Step 2: In a separate bowl, mix together oyster sauce, soy sauce, dark soy sauce, and sugar to make the lo mein sauce. Set aside.

Step 3: Bring a large pot of water to a boil. Add the marinated shrimp and stir immediately to separate them. Cook until shrimp turn pink and curl into an “O” shape—about 30 seconds to 1 minute for small shrimp, or 1 to 2 minutes for larger ones. Remove shrimp with a strainer and set aside.

Step 4: Bring the same pot of water back to a boil. Add the lo mein noodles and stir to separate. Cook according to package instructions. In the last 30 seconds of cooking, add the onion, carrot, napa cabbage, and celery. Cook an additional 10 to 30 seconds until the vegetables just wilt. Drain and set aside. (Note: Noodle cooking time varies by brand, usually 3 to 5 minutes. Make sure noodles are thawed and loosened before boiling.)

Step 5: Heat 1 tablespoon oil in a wok or large sauté pan over medium-high heat. Add minced garlic and stir-fry until fragrant, about 15 to 30 seconds.

Step 6: Add the cooked noodles and vegetables to the pan and toss to combine. Drizzle in the optional Shaoxing rice wine and stir-fry for 15 to 30 seconds until the alcohol cooks off and aroma develops.

Step 7: Add the blanched shrimp to the pan. Stir the prepared sauce and pour it over the noodles. Toss and stir-fry for 1 to 2 minutes until everything is evenly coated with the sauce.

Step 8: Finish by drizzling in the toasted sesame oil and adding the green onions. Stir and toss for another 15 to 30 seconds. Transfer to a serving plate and enjoy while hot.

Tips & Variations

For a vegetarian version, substitute shrimp with firm tofu or extra vegetables like mushrooms and bell peppers.

Fresh egg noodles work best, but dried lo mein or spaghetti can be used in a pinch.

Adjust the sweetness or saltiness of the sauce by tweaking the sugar and soy sauce amounts to your preference.

Adding a splash of chili oil or fresh chili slices can give the dish a spicy kick.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw and pat them dry before marinating to ensure proper cooking and better texture.

What can I substitute for Shaoxing rice wine?

If you don’t have Shaoxing rice wine, dry sherry or a mild white wine can be used as a substitute. Alternatively, you may omit it, though it adds depth to the flavor.