shrimp lo mein

This shrimp lo mein is succulent shrimp with vegetables and egg noodles, all tossed together in a savory sauce. A take out classic that&#039;s quick and easy to make at home, and always gets rave reviews.

Shrimp Lo Mein

vegetable oil (divided use)

yellow onion (thinly sliced)

carrots (shredded or julienned)

celery (thinly sliced)

green cabbage (shredded)

garlic

shrimp

egg noodles (pre-cooked)

chicken broth

hoisin sauce

soy sauce

sesame oil

corn starch

onions

salt and pepper

Heat 2 teaspoons of the oil in a large pan over medium high heat. 

Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened. 

Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Remove the vegetables from the pan and cover to keep warm.

Pour the rest of the oil into the pan. Add the shrimp and season with salt and pepper to taste. Cook for 3-4 minutes or until shrimp are pink and opaque.

Add the noodles to the pan, along with the cooked vegetables. Toss to combine.

In a separate bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and corn starch.

Pour the sauce into the pan and bring everything to a simmer. Cook for 1 minute or until sauce is just thickened. Sprinkle with green onions, then serve immediately.

https://content.jwplatform.com/videos/JqprT4Rv.mp4

This shrimp lo mein is succulent shrimp with vegetables and egg noodles, all tossed together in a savory sauce. A take out classic that's quick and easy to make at home, and always gets rave reviews.

Shrimp Lo Mein is chock full of fresh veggies and shrimp, with a sweet &amp; savory sauce!

dry egg noodles egg

vegetable oil

coleslaw mix (or finely sliced cabbage)

½ red or yellow bell pepper (sliced)

fresh ginger (grated)

garlic (minced)

water

brown sugar

Combine sauce ingredients in a small bowl and set aside.

Cook noodles according to package directions. Drain well, do not rinse.

Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt &amp; pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.

Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.

Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.

Shrimp Lo Mein is filled with juicy noodles, colorful veggies and the most delicious sauce. In just under 30 minutes, you will have restaurant-worthy Chinese noodles! 

tsp sesame oil

tbsp Beef Better Than Bouillon

oz lo mein noodles ((cook according to package instructions))

lb shrimp ((large with tail on))

large bell pepper

carrot

broccoli

onion

tbsp sesame oil

Make sauce

Into hot water add Better Than Bullion, sesame oil and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside.

Lo Mein Sauce

Prep

Dice carrots, bell pepper, broccoli and onion into two-inch pieces. Using a hot skillet with sesame oil, cook shrimp until it&#039;s golden brown, remove from the skillet and set aside.

Using the same skillet that was used to previously cook shrimp, apply sesame oil and saute onions until golden brown. Separately, saute carrots until softened, followed by bell peppers, then broccoli. Add all vegetables back to the skillet and press garlic into the mixture.

Shrimp &amp; Sauce

Add cooked shrimp into the skillet with vegetables. Pour sauce over the ingredients and let them simmer for about 2 minutes.

Noodles

Add cooked noodles and toss everything together. Cook for a minute and remove from the heat.

A simple recipe to enjoy shrimp lo mein at home without having to order takeout. Packed with flavor, this Chinese noodle dish will become a quick favorite.

lo mein noodles

extra virgin oil

carrot,

teriyaki sauce

green onion

red pepper flakes, optional

Cook lo mein noodles according to package directions....

Cook lo mein noodles according to package directions. Drain well, set aside.

Place the olive oil in a large skillet...

Place the olive oil in a large skillet or wok over medium heat.

Once hot, sauté carrots for 2 minutes. Push...

Once hot, sauté carrots for 2 minutes. Push carrots to the side, add the shrimp and sauté for another 3 minutes. Once shrimp are pink, stir all the ingredients together.

Stir in garlic, soy sauce, teriyaki sauce, green...

Stir in garlic, soy sauce, teriyaki sauce, green onions, noodles and red pepper flakes if using. Cook for 2-3 minutes by stirring continuously.

Remove from heat and garnish with additional green...

Remove from heat and garnish with additional green onions.

Shrimp Lo Mein is an easy dish to make at home and tastes just as good as any restaurant version. Prepare the ingredients ahead of time for an easy lo mein.

shrimp ((340 grams, 31/40 size, peeled and deveined))

pre-cooked lo mein noodles

sugar

oyster sauce

white pepper

neutral oil ((like vegetable or canola, divided))

garlic ((minced))

fresh button or cremini mushrooms ((sliced))

bamboo shoots ((sliced))

water chestnuts

Shaoxing wine

cabbage

snow peas ((trimmed))

mung bean sprouts

scallions

Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.

If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 tablespoon of vegetable oil, working the oil into the pasta so the noodles don't stick together. Always prepare your noodles just before you are ready to make the dish, so they don’t dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.

Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 tablespoon of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.

Return the wok to the highest heat possible and add 2 tablespoons oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.

Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!

At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

I live in an area lacking in good Chinese food.  I have to drive an hour to the city for authentic Chinese food and groceries.

Your blog is a god send.  High quality food from my own kitchen!  I invested in a large carbon steel wok and a high output, single burner butane burner. They make all the difference.

Thank you.

Still making it after all these years. It is so delicious. My family loves it. Thanks Uncle Bill. Xo

Your sauces are fantastic! But they're underutilized. I think your dishes excel with usually 25% more sauce, especially those with rice and noodles. When I can remember, I make twice the amount of sauce specified and serve it as a condiment, so everybody can add a bit more at the table, if desired, instead of plain soy sauce, to punch it up. I love that this recipe has a wide range of mouth feel, due to the softness of the noodles and shrimp and the crunch of the snow peas and water chestnuts.

Eight ounces of dried lo mein noodles were the perfect amount, cooked for four minutes, drained, covered in a strainer to keep warm, then slightly moistened to keep from sticking together before adding to the wok. I used 21-30/pound, easy-peel shrimp (extra large, supposedly), which took about one minute per side to cook.

There's no reason to leave shrimp out to come to room temperature (about 68 deg. F).  Even if you velvet the shrimp (coat with cornstarch), it'll do fine in the refrigerator. Cooking time doesn't differ substantially, texture can only suffer, and you risk rendering the shrimp useless if you forget about it for more than two hours (or less, if the room is warmer than 68 degrees). My mother-in-law did that years ago on a summer's day, and we all got food poisoning.

In addition, the shrimp could use more flavor (hey, the veggies got some garlic). So, next time, I'll either cook them with some minced ginger or marinate them before frying.

This recipe was really great, but I withheld a star for leaving shrimp out of the fridge, no seasoning for the cooked shrimp, and the understatement of sauce.

I wanted To share a tip for those who are cooking on an electric stove. I’ve made this before iin a flat-bottom stainless steel wok and it was good.  This time, I used a black steel frying pan a the restults were amazing!  Getting the wok hei is central to this dish. If cooking on an electric stove use cast iron or black steel pan that can get really hot.

Another triumph! Truly excellent!
I threw in a handful of roasted peanuts and a stalk of celery, sliced.

really delicious, I tweaked a few things added hot sesame oil, fish sauce, orange peppers, ginger and used angel hair pasta, since it's all i had. left out bamboo shoots, water chestnuts, carrots, and snow peas, made up for it by adding extra of the others. definitely a keeper

Very tasty dish! Makes a great light lunch!

I rarely follow recipes but wanted to do this to see what timing tricks I might have missed. No surprises but the sauce was fantastic and made this “restaurant quality” meal even better. Thanks for all the great recipes!

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Top 5 shrimp lo mein recipes from across the web

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Shrimp Lo Mein

Shrimp Lo Mein

Shrimp Lo Mein

Shrimp Lo Mein

Shrimp Lo Mein

The most viewed shrimp lo mein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine