Shrimp Lo Mein

5 from 4 votes

This easy shrimp lo mein is so delicious and perfect for dinner. Made with fresh egg noodles, shrimp, a variety of vegetables, and an easy homemade lo mein sauce. Ready in just 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 419kcal

Author: Tania

Equipment

12-inch large skilet

Ingredients

¾ pound fresh lo mein noodles see notes for substitutions
12 ounces extra large shrimp, peeled and deveined or large shrimp
Salt and pepper to taste
Vegetable oil for skillet
½ a yellow onion, thinly sliced
1 cup thinly julienned carrots
1 cup fresh snap peas
1 small red bell pepper, thinly sliced
3 cloves garlic, minced
1 teaspoon minced ginger
1 cup thinly sliced napa cabbage
2 scallions, diagonally sliced plus more for garnish

Lo Mein Sauce

1 teaspoon cornstarch
¼ cup chicken stock
2 tablespoons soy sauce
3 tablespoons oyster sauce
¼ teaspoon granulated sugar
½ teaspoon sesame oil plus more to taste

Instructions

Make the sauce: In a bowl, dissolve the cornstarch with chicken broth. Add in the soy sauce, oyster sauce, sugar, and sesame oil, and whisk until well-combined. Set aside.
Cook the egg noodles according to package directions - I cook them in boiling water for about 3-4 minutes. Drain and give it a quick rinse with cold water (this stops the cooking process and ensures it’s not overcooked). Set aside.
Season shrimp with salt and pepper to taste. In a large skillet, heat a few drizzles of oil over medium-high heat and cook shrimp for about 2-3 minutes per side until cooked through. Transfer to a plate and set aside.
In the same skillet, heat about 2 tablespoons of oil over high heat. Stir fry onions, carrots, snap peas, and bell peppers until slightly softened, about 2-3 minutes.
Add a few extra drizzles of oil and saute the garlic and ginger for about 1 minute. Add the sliced cabbage and stir fry for another 1-2 more minutes.
Return the cooked noodles into the skillet, giving it a toss to break it apart. Give the sauce a quick whisk and drizzle it onto the noodles, tossing until the noodles are warm and evenly coated with the sauce.
Return the cooked shrimp and scallions, and toss to combine. Season with more salt and pepper if needed. Garnish with more sliced scallions. Enjoy!

Notes

Fresh Asian-style egg noodles: Highly recommend using fresh egg Lo Mein noodles (I use the Twin Marquis brand). They come refrigerated or frozen, in the Asian aisle at grocery stores. A close variation to this product is called "Cooked Noodle" by the same brand (Twin Marquis), which are pre-cooked and just need rinsing before using.
Noodle substitutions: Dried spaghetti or linguine will work too, cooked al dente. I do not like to use dried lo mein noodles, as they tend to be very thin and short.
Make ahead and storage: Keeps well in the fridge for 2-3 days in a sealed container.
Prep ahead: Veggies can be sliced in advance. The sauce can be made ahead and refrigerated, warm up in the microwave oven for just a few second to loosen it up and stir.

Substitutions and variations:

Veggies: green cabbage, broccoli, mushrooms, bokchoy, water chestnuts.
Shrimp: add tofu, beef, chicken.
Fresh egg noodles: Dried spaghetti or linguine.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition