Description
This Shrimp Lo Mein recipe is a flavorful and quick-to-make Asian noodle stir-fry featuring tender shrimp, fresh vegetables, and a savory sauce. Perfect for a satisfying weeknight dinner, it combines perfectly cooked lo mein noodles with a blend of oyster sauce, soy sauces, and toasted sesame oil for a delicious and authentic taste.
Ingredients
Scale
Shrimp Marinade
- 12 ounces shrimp (peeled and deveined, small or large)
- 1 tablespoon cornstarch
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon salt
- ½ teaspoon neutral oil
Noodles and Vegetables
- 16 ounces lo mein noodles (fresh egg noodles, usually 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)
Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce (regular or light sodium)
- 1 tablespoon dark soy sauce
- 1½ tablespoons granulated sugar
- 1 tablespoon Shaoxing rice wine (optional)
- 2 teaspoons toasted sesame oil
- 1 tablespoon neutral oil (for cooking)
Instructions
- Marinate the shrimps: In a medium bowl, combine peeled and deveined shrimp with cornstarch, Shaoxing rice wine, salt, and ½ teaspoon oil. Mix well until the shrimp are evenly coated. Set aside while preparing other ingredients.
- Prepare the sauce: In a separate bowl, mix together oyster sauce, soy sauce, dark soy sauce, and granulated sugar until well combined. Set aside.
- Cook the shrimp: Bring a large pot of water to a boil. Add the marinated shrimp, stirring immediately to separate them. Cook until shrimp turn pinkish orange and curl into an ‘O’ shape — about 30 seconds to 1 minute for small shrimp or 1 to 2 minutes for larger shrimp. Remove shrimp with a strainer and set aside.
- Cook noodles and vegetables: Using the same boiling water, cook lo mein noodles according to package instructions (generally 3 to 5 minutes). In the last 30 seconds of cooking, add thinly sliced onion, julienned carrot, napa cabbage, and celery. Continue cooking for another 10 to 30 seconds or until vegetables are just wilted. Drain and set aside.
- Start stir-frying: Heat 1 tablespoon neutral oil in a wok or large sauté pan over medium-high heat. Add minced garlic and stir-fry for 15 to 30 seconds until fragrant.
- Add noodles and vegetables: Add the cooked lo mein noodles and vegetables to the wok. Toss to combine. Drizzle Shaoxing rice wine around the pan and stir-fry for 15 to 30 seconds until alcohol is cooked off and fragrant.
- Combine shrimp and sauce: Add blanched shrimp to the wok. Stir sauce to recombine, then pour it over the noodles, vegetables, and shrimp. Stir-fry and toss everything together for 2 minutes until everything is evenly coated.
- Finish and serve: Drizzle toasted sesame oil over the lo mein and add green onion pieces. Stir-fry for another 15 to 30 seconds. Transfer to serving plate and enjoy hot.
Notes
- Use fresh egg noodles for the best texture; if frozen, thaw before cooking.
- Cooking times for shrimp may vary depending on size; avoid overcooking to keep shrimp tender.
- Shaoxing rice wine can be omitted if unavailable but adds authentic flavor.
- To reduce sodium, use low-sodium soy sauce and oyster sauce.
- Vegetables can be adjusted according to preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Shrimp Lo Mein, Lo Mein Noodles, Chinese Noodle Stir Fry, Shrimp Stir Fry, Easy Asian Dinner, Seafood Lo Mein
