Shrimp Lo Mein

5 from 2 votes

This quick and easy recipe for Shrimp Lo Mein is filled with tender shrimp, tons of fresh veggies, and the most delicious sweet and savory Lo Mein Sauce.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American, Asian

Servings:

Author: Kristen Chidsey

Ingredients

For the Noodles

1 pound lo mein noodles fresh or dry

Lo Mein Sauce

¼ cup reduced-sodium soy sauce
2 tablespoons Shaoxing wine or Mirin or dry sherry
2 tablespoons oyster sauce
1 tablespoon Sriracha
1 teaspoon honey or brown sugar
1 teaspoon toasted sesame oil
¼ cup water
2 teaspoons cornstarch or arrowroot starch

Stir-Fry

½ tablespoon oil peanut oil, extra virgin olive oil, or canola (used in 2 steps*)
1 pound raw large shrimp peeled and deveined, tail on or off
salt and pepper to taste
½ tablespoon oil peanut oil, extra virgin olive oil, or canola (used in 2 steps*)
1 cup shredded carrots
1 cup snow peas trimmed
1 large red bell pepper thinly sliced
1 cup shredded napa or green cabbage
6 green onions thinly sliced
1 tablespoon minced garlic
2 teaspoons grated fresh ginger
cilantro for serving

US Customary - Metric

Instructions

Cook 1 pound lo mein noodles according to package directions in a large pot of lightly salted boiling water. Once al dente, drain, and set aside.
While the noodles are cooking, prepare the lo mein sauce by whisking together the ¼ cup reduced-sodium soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoons oyster sauce, 1 tablespoon Sriracha, 1 teaspoon honey, 1 teaspoon toasted sesame oil, ¼ cup water, and 2 teaspoons cornstarch in a large glass measuring cup. Whisk until the cornstarch has dissolved and set aside.
Heat a wok or large (12-inch) skillet over high heat until very hot. Add ½ tablespoon oil and 1 pound raw large shrimp . Season lightly with salt and pepper. Sauté the shrimp for about 2-3 minutes per side until cooked through. Transfer to a plate and set aside. NOTE: If using smaller shrimp, they will cook faster.
Add the remaining ½ tablespoon oil to the hot skillet and let heat briefly. Add in the carrots, snow peas, and red bell pepper and sauté for 2 minutes until crisp-tender.
Add the shredded cabbage, green onions, 1 tablespoon minced garlic and 2 teaspoons grated fresh ginger and sauté for 1-2 minutes, until fragrant and the cabbage has wilted.
Add the cooked shrimp and noodles to the skillet. Quickly whisk the Lo Mein sauce again and then add to the skillet. Cook, stirring and tossing constantly, for 1-2 minutes until the sauce has thickened and the dish is warmed through.
Serve with minced cilantro and additional hot sauce as desired.

Video

Notes

Oyster Sauce: If you don't have it on hand, use equal parts Hoisin sauce in its place. Alternatively, replace the oyster sauce with an additional 1 tablespoon soy sauce and 1 tablespoon honey.

Hot Sauce: A little bit of Sriracha adds depth and balances out the sauce. Feel free to omit or use a pinch of red pepper flakes in place of the Sriracha.

Storage: Shrimp is always best served immediately after preparation. However, any leftovers can be stored in the refrigerator for up to 3 days in an airtight container. Reheat in a dry skillet over low heat or in the microwave on 50% power, adding a splash of water to thin if needed.

Nutrition