Shrimp Lo Mein Recipe

Lo Mein is essentially a Chinese preparation that features wheat noodles, vegetables, and a type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. The term ‘lo mein’ translates from the Cantonese lou min, which means stirred noodles. The noodles are often served with a thick traditional Chinese gravy/sauce or soup. A version of this dish is the shrimp lo mein.

The seafood noodles are a true delight for Chinese food lovers and shrimp enthusiasts. A complete meal in itself, the shrimp lo mein packs a punch of Mandarin flavours rooting from ingredients like soy sauce, oyster sauce, burnt garlic, sriracha, sesame oil, and the likes. Follow the recipe below to have a fancy night in with some delicious lo mein!

Image: Chinese Food

Feature Image: Food Network

Print Recipe

Shrimp Lo Mein Recipe

Spicy soupy noodles with shrimps and vegetables.

Votes: 3
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

Chinese

Prep Time

35 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

For the noodles

• 8 ounces dried Chinese egg noodles
• a pinch of salt

For the sauce

• 1 packet chicken bouillon powder mixed in 1.75 cups water
• 1/4 cup oyster sauce plus 2 tbsp
• 3 tbsp low-sodium soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Sriracha sauce

For the Lo Mein

• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 2 tsp minced ginger
• 1 cup button mushrooms thinly sliced
• 2 stalks celery thinly sliceed
• 1 large carrot shredded
• 1 pound small shrimps peeled & deveined
• 1/4 head shredded napa cabbage
• 2 tbsp cornstarch
• A small bunch of scallions diced

Course Main Dish Cuisine Chinese Prep Time 35 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients For the noodles 8 ounces dried Chinese egg noodles a pinch of salt For the sauce 1 packet chicken bouillon powder mixed in 1.75 cups water 1/4 cup oyster sauce plus 2 tbsp 3 tbsp low-sodium soy sauce 1 tbsp Sesame oil 1 tbsp Sriracha sauce For the Lo Mein 2 tbsp vegetable oil 1 tbsp minced garlic 2 tsp minced ginger 1 cup button mushrooms thinly sliced 2 stalks celery thinly sliceed 1 large carrot shredded 1 pound small shrimps peeled & deveined 1/4 head shredded napa cabbage 2 tbsp cornstarch A small bunch of scallions diced

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
2. Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
3. Heat a wok over high heat. When hot, add 1-tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and sauté 30 seconds.
4. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
5. In the same pan, heat the remaining 1-tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Sauté for 30 seconds.
6. Then add in the mushrooms, celery, carrots and cabbage. Sauté the veggies until they begin to brown and caramelize, 4 to 5 minutes.
7. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer.
8. Toss in the reserved shrimp, aromatics and noodles and serve!