Shrimp Lo Mein
A savory and satisfying dish that blends tender shrimp, crisp vegetables, and chewy noodles with a rich, umami-laden sauce. This Shrimp Lo Mein is ideal for serving a crowd, delivering robust flavor and texture without stretching your budget.
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Ingredients
Shrimp Marinade
- 1 tablespoon light soy sauce
- 1/2 tablespoon avocado oil or other neutral oil
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 pound shrimp peeled and deveined
- 1/2 tablespoon cornstarch
Sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG optional
- 1 tablespoon water
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon sugar
Vegetables
- 2 cups bean sprouts
- 6 shiitake mushrooms thinly sliced
- 1 carrot julienned
- 5 scallions chopped, whites and greens separated
- 3 cups cabbage shredded
- 1/2 white onion sliced
- 1 tablespoon fresh ginger finely minced
- 5 cloves garlic minced
Noodles
- 16 ounces lo mein noodles fresh or dried
- 1/2 teaspoon sesame oil optional, for tossing noodles
- 3 tablespoons avocado oil or neutral oil of choice
Instructions
- Place the shrimp in a bowl and combine with light soy sauce, salt, white pepper, baking soda, cornstarch, and neutral oil. Allow the shrimp to marinate for 15 minutes while the remaining components are prepared.
- Wash and slice all vegetables, keeping scallion greens separate from the whites. Set aside.
- In a separate bowl, mix all sauce ingredients thoroughly until smooth and set aside for later use.
- Cook the lo mein noodles until just shy of al dente, about 2 minutes less than the package instructions suggest. Drain, rinse immediately under cold water, drain again, and toss with sesame oil to prevent clumping.
- Heat 3 tablespoons of neutral oil in a wok over high heat. Add the marinated shrimp and sear for 2–3 minutes or until just cooked through. Remove from the wok and set aside.
- Using the remaining oil in the wok, quickly sauté the minced garlic and ginger for about 15 seconds until fragrant. Add the scallion whites, then stir in the carrot, cabbage, onion, and mushrooms. Cook until slightly softened but still crisp.
- Return the noodles and shrimp to the wok, then pour in the prepared sauce. Toss thoroughly to ensure even coating. Stir-fry for another 1–2 minutes until the sauce thickens and clings to the noodles and ingredients.
- Finish by folding in the bean sprouts and scallion greens. Toss briefly, remove from heat, and serve immediately.
Notes
For best results, use fresh lo mein noodles such as the Twin Marquis brand, commonly available in the refrigerated section of Asian markets.
Avoid olive oil due to its low smoke point and flavor profile, which may not complement Chinese dishes.
MSG is optional and can be omitted based on preference.
Feel free to substitute or add vegetables based on availability—just ensure all are cut into similar sizes for even cooking.
Undercook the noodles slightly, as they will finish cooking when stir-fried with the sauce and vegetables.
Always rinse noodles in cold water immediately after boiling to stop the cooking process and preserve the ideal texture.
Avoid olive oil due to its low smoke point and flavor profile, which may not complement Chinese dishes.
MSG is optional and can be omitted based on preference.
Feel free to substitute or add vegetables based on availability—just ensure all are cut into similar sizes for even cooking.
Undercook the noodles slightly, as they will finish cooking when stir-fried with the sauce and vegetables.
Always rinse noodles in cold water immediately after boiling to stop the cooking process and preserve the ideal texture.