Description
Shrimp Lo Mein
Ingredients
8 oz lo mein noodles (or spaghetti)
1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
1 cup bell peppers, thinly sliced (red, green, or yellow)
1 cup snap peas
1/2 cup shredded carrots
2 cups cabbage, shredded
3 cloves garlic, minced
1 tbsp ginger, minced
2 green onions, sliced (for garnish)
For the Sauce:
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp brown sugar
1 tsp cornstarch mixed with 2 tbsp water (optional for thickening)
Directions
Cook the lo mein noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and cornstarch slurry (if using).
Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove and set aside.
In the same pan, add garlic and ginger. Sauté for 30 seconds, then add bell peppers, snap peas, carrots, and cabbage. Stir-fry for 3-4 minutes until tender but crisp.
Add cooked noodles and shrimp back into the pan. Pour the sauce over everything and toss to coat evenly.
Garnish with sliced green onions and serve hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 400 kcal per serving
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Step-by-Step Guide
1. Prep First: Cook noodles to al dente, rinse with cold water, and toss with a little oil to prevent sticking. Whisk all sauce ingredients in a bowl. Have all vegetables chopped and ready.
2. Cook Protein: Heat oil in a wok or large skillet over high heat. Add shrimp in a single layer and cook 2-3 minutes per side until opaque. Remove to a plate.
3. Stir-Fry Veggies: In the same pan, add garlic and ginger for 30 seconds until fragrant. Add bell peppers, snap peas, and carrots. Stir-fry for 2 minutes. Add cabbage and cook 1-2 minutes more until vibrant but crisp-tender.
4. Combine Everything: Reduce heat to medium. Add the cooked noodles and shrimp back to the pan. Pour the sauce over the top.
5. Final Toss: Use tongs to toss everything vigorously for 1-2 minutes, ensuring the sauce coats every strand and thickens slightly. Serve immediately.
Serving Suggestions
Serve this Shrimp Lo Mein hot, garnished with extra green onions. For a complete meal, pair it with simple sides like steamed edamame, egg rolls, or a light cucumber salad. A sprinkle of sesame seeds or a drizzle of chili crisp adds great texture and heat. It’s perfect for a quick weeknight dinner or for packing into lunch containers the next day.
How-to Summary
In summary, create this dish by quickly stir-frying shrimp, then crisp-tender vegetables, and combining them with cooked lo mein noodles. A savory, sweet sauce made from soy, oyster, and hoisin sauces ties everything together in a fast, restaurant-quality meal ready in about 30 minutes.
Frequently Asked Questions
Can I use a different protein? Absolutely. Chicken, beef, tofu, or just extra vegetables work perfectly. Adjust cooking times accordingly.
What if I can’t find lo mein noodles? Spaghetti, linguine, or udon noodles are excellent substitutes. The texture will be slightly different but still delicious.
Is there a substitute for oyster sauce? For a vegetarian version, use mushroom stir-fry sauce. For flavor depth without it, add an extra tablespoon of soy sauce and a pinch of sugar.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to prevent drying out.
My noodles turned out sticky. How can I prevent this? Rinse the cooked noodles under cold water to stop the cooking process and remove excess starch. Tossing them with a teaspoon of oil before adding to the stir-fry also helps.
Common Mistakes to Avoid
- Overcooking the Shrimp: Shrimp cook very quickly. Remove them as soon as they turn pink and opaque to avoid a rubbery texture.
- Soggy Vegetables: Add vegetables in order of hardness (carrots first, cabbage last) and keep the stir-fry moving over high heat for a crisp result.
- Using Cold Noodles: Adding cold, clumped noodles to the wok will cool the pan and cause uneven cooking. Have them drained and ready at room temperature.
- Not Pre-Mixing the Sauce: Whisking the sauce beforehand ensures even distribution of flavors and prevents clumping of cornstarch.
Conclusion
This Shrimp Lo Mein recipe proves that a flavorful, satisfying takeout-style meal is easily achievable at home. With its balance of succulent shrimp, crisp vegetables, and chewy noodles coated in a rich sauce, it’s a versatile dish that can be customized to your taste. By following the simple steps and tips provided, you can avoid common pitfalls and enjoy a restaurant-quality stir-fry any night of the week. It’s a quick, delicious solution for busy evenings that the whole family will love.