Description
This Shrimp Lo Mein is a vibrant, delicious stir-fry featuring tender shrimp, crisp vegetables, and perfectly cooked lo mein noodles tossed in a savory, flavorful sauce made with soy sauces, Shaoxing wine, oyster sauce, and sesame oil. Quick to prepare and ideal for a weeknight dinner, it balances protein, fresh veggies, and satisfying noodles for a classic Chinese-inspired meal.
Ingredients
Units
Scale
Noodles
- 1 pound lo mein noodles (fresh, if possible)
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- Pinch ground white pepper
Stir-Fry
- 6 scallions
- 3 tablespoons vegetable oil, divided
- 1 cup shredded carrots
- 1 cup snow peas, trimmed
- 8 ounce can water chestnuts, drained
- 8 ounce can bamboo shoots, rinsed and drained
- 1 pound raw shrimp (26/30), peeled, deveined, tail on or off
- 1 tablespoon minced garlic cloves
- 2 teaspoons grated fresh ginger
- 2 cups mung bean sprouts
- Extra soy sauce, chili oil, and/or rice vinegar for serving (optional)
Instructions
- Make the Noodles: Boil lo mein noodles in a pot of lightly salted water for 3-5 minutes until they are al dente. Drain and rinse under cool water to stop the cooking process and prevent sticking. Set aside.
- Make the Sauce: While the noodles are boiling, whisk together light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, granulated sugar, toasted sesame oil, and a pinch of ground white pepper in a bowl until fully combined. Set aside.
- Prepare Scallions: Cut the scallions in half lengthwise to separate the white/light green parts from the dark green parts. Thinly slice the white and light green parts. Cut the dark green parts into 1 or 2 segments about 2 inches long. Set aside.
- Cook Vegetables: Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and sauté the shredded carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes, stirring frequently, until they reach a crisp-tender texture. Remove from the pan and set aside.
- Cook Shrimp: Add another tablespoon of vegetable oil to the wok or skillet and sauté the shrimp until they turn pink, translucent, and develop a light brown edge, about 2-3 minutes. Remove from the pan and set aside.
- Sauté Aromatics: Heat the remaining 1 tablespoon of oil in the wok or pan. Add minced garlic, grated ginger, and the sliced white and light green scallions. Sauté for 1 minute until fragrant.
- Combine All Ingredients: Add the cooked vegetables, shrimp, noodles, and mung bean sprouts to the pan with the aromatics. Toss everything together to combine evenly.
- Add Sauce and Finish: Pour the prepared sauce mixture around the sides of the pan to evenly coat all ingredients. Add the dark green scallion parts and cook, tossing frequently, for 1-2 minutes to blend the flavors.
- Adjust Seasoning and Serve: Taste the lo mein and adjust seasoning with extra soy sauce and ground white pepper if needed. Serve hot or warm with optional soy sauce, chili oil for spice, or rice vinegar for a tangy finish at the table.
Notes
- Use fresh lo mein noodles if available for best texture; dried can be substituted but adjust cooking time accordingly.
- Shrimp size 26/30 means 26-30 shrimp per pound; adjust shrimp quantity if using smaller or larger sizes.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- If you prefer, substitute vegetable oil with canola or peanut oil for higher smoke point during stir-frying.
- Adjust vegetables based on availability; bell peppers or broccoli are good alternatives.
- For a spicier dish, add chili oil during cooking or serve on the side.
- Lo mein is best served immediately but can be gently reheated in a wok or skillet to retain texture.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg
