Shrimp Lo Mein is a tasty Chinese-American dish featuring shrimp, veggies, and noodles in a savory sauce.
It's a fusion of Chinese and American flavors, offering a satisfying combination of textures and tastes. This dish is quick to make and perfect for takeout or a homemade meal.
How to Make Shrimp Lo Mein
Note: The full instructions are provided in the recipe card below.
Combine the shrimp and the marinade ingredients in a medium-sized bowl. Stir to mix well. Set aside for 10 minutes.
Combine the bouillon, oyster sauce, soy sauce, dark soy sauce, pepper, sesame oil, sugar, and Shaoxing wine in a large glass measuring cup or small bowl and set aside. Bring an inch of water to a boil over medium-high heat in a large pot.
Add the noodles and cook according to the packaging. Drain and rinse the noodles with cold water to stop cooking. Transfer to a large bowl and add 1 tablespoon of peanut oil, toss, and set aside. Heat a 14-inch wok over high heat.
When hot, add 3 tablespoons of peanut oil, add the shrimp, and cook until they turn pink and curl up for about 2 minutes. Transfer the shrimp to a plate and reserve.
Heat the remaining 3 tablespoons of peanut oil in the same pan and add the garlic, ginger, and scallions. Saute for 30 seconds, then add the poblano, carrots, and onions. Saute the veggies until they brown and caramelize, for 4 to 5 minutes.
Whisk the cornstarch into 1 tablespoon of cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and simmer. Toss in the reserved shrimp, aromatics, and noodles, and serve.
Enjoy! Pair with our Hot Chili Oil and Easy Chinese Cucumber Salad.
Related Recipes:
- Honey Garlic Shrimp
- Vegetable Lo Mein
- Asian Pulled Pork
- Asian Dipping Sauce
- Sichuan Mala Chicken
- Korean BBQ Beef Short Ribs
📖 Recipe
Easy Shrimp Lo Mein
Ingredients
- 2 lb (908 g) shrimp, peeled and deveined
For the Shrimp Lo Mein Marinade:
- 4 teaspoons Shaoxing wine or dry sherry
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 teaspoons tablespoon cornstarch
- ¼ teaspoon granulated garlic
For the Shrimp Lo Mein Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon low sodium soy sauce
- 1 teaspoon Indian red chili powder or ground cayenne pepper
- 1 Knorr Shrimp Flavor Bouillon cube dissolve in 1 cup of hot water
- 1 teaspoon Shaoxing wine
- ½ tablespoon granulated sugar
- 1 tablespoon cornstarch
For the Stir Fry:
- 16 oz (454g) whole wheat Linguineor lo Mein noodles
- 7 tablespoons peanut oil , as needed
- 4 cloves garlic , sliced
- 1 large red onion , sliced
- 1 carrot , shredded
- 1 poblano , cut in half, seeded and sliced into strips
- 1 tablespoon ginger , grated
- 1 small bunch of scallions , white and green parts, sliced
Instructions
- For the marinade: Combine the shrimp and the marinade ingredients in a medium-sized bowl. Stir to mix well. Set aside for 10 minutes.
- For the Sauce: Combine the bouillon, oyster sauce, soy sauce, dark soy sauce, pepper, sesame oil, sugar, and Shaoxing wine in a large glass measuring cup or small bowl and set aside. In a large pot, bring an inch of water to a boil over medium-high heat. Add the noodles and cook according to the packaging. Drain and rinse the noodles with cold water to stop cooking. Transfer to a large bowl and add 1 tablespoon of peanut oil, toss, and set aside.
- For the Stir Fry: Heat a 14-inch wok over high heat. When hot, add 3 tablespoons of peanut oil, add in the shrimp and cook until they start to turn pink and curl up for about 2 minutes. Transfer the shrimp to a plate and reserve. In the same pan, heat the remaining 3 tablespoons of peanut oil and add the garlic, ginger, and scallions.
- Saute for 30 seconds, and then add in the poblano, carrots, and onions. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 1 tablespoon of cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics, and noodles, and serve. Enjoy! Pair with our Hot Chili Oil and Easy Chinese Cucumber Salad.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
