Ingredients

  • Serves 4 people
  • 1¼ cup vegetable stock

  • 3 tbsp cornstarch

  • 4 tbsp light soy sauce

  • ¾ cup water

  • 350 g nest thin egg noodles (You may replace noodles with ramen, udon and even glass noodles.)

  • 1 tbsp sesame oil

  • 2 tbsp oil

  • 1 tbsp grated ginger

  • 4 shitake mushrooms (washed & sliced)

  • 2 cloves garlic (minced)

  • 450 g shrimp (shelled & deveined)

  • 200 g chye sim (leaves & stalks cut into 2” pcs) you may replace cai xin with bean sprouts or xiao bai cai

  • 1 tbsp Shaoxing wine

  • 2 tbsp sesame oil

  • 1 tbsp dark soy sauce

  • ¼ tsp pepper

  • 1 red chili (thinly sliced, for garnish)

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Shrimp Lo Mein

{{totalReview}}
This Shrimp Lo Mein recipe is tastier than any takeout! Don’t be confused between a chow mein and a lo mein as we bring you the a secret lo mein recipe just like the Chinese restaurants or even better. Stop wondering how to make a lo mein right now and try this recipe which you can substitute with chicken, beef, seafood or just go vegetarian. It is that good.
  • Easy
  • 20 min
  • 10 min
  • 10 min
  • 3 steps
  • 17 Ingredients
  • Easy
  • 3 steps
  • 17 Ingredients
  • 20 min
  • 10 min
  • 10 min

Healthy Shrimp Lo Mein Recipe

Lo mein translates to tossed noodles. This means that the yellow egg noodles are cooked separately and then later tossed in a pan or wok with stir-fried ingredients. Many get confused between chow mein and lo mein. The former requires the noodles to be stir-fried until crispy. However, the latter does not require the noodles to be stir-fried for further cooking.

Made up with all the components necessary for a well-rounded, healthy meal, this shrimp Lo Mein recipe will be a good dish to serve kids as well. This popular Cantonese dish uses shrimp which is an easy protein to cook. Simply cook the noodles and do a quick stir-fry with the other ingredients, and you have yourself a wholesome meal to serve yourself and your family.

Why try this noodle recipe? This shrimp Lo Mein recipe is tastier than any takeout, so try out this easy recipe. Fire up the wok and get to cooking this delicious shrimp Lo Mein.

Frequently Asked Questions About Cooking Shrimp Lo Mein

I am allergic to seafood. Can the shrimp be substituted?

You can substitute the shrimp with chicken, beef, seafood, or just go vegetarian, and incorporate more vegetables into the dish.

I do not have any Lo Mein, can other noodles be used?

Most kinds of pasta that are as thin as lo mein will pair well with the sauce and other ingredients in this dish. Try angel hair, or spaghetti. Fettuccine or linguine may work well but ensure that it is cooked al dente and that the sauce coats the noodles evenly. Alternatively, you could try the Asian staple, ramen.

What vegetables can I add to the dish?

Other than chye sim, as indicated in the ingredients list, xiao bai cai, cai xin, and beansprouts can be used. Vegetables that have a natural crunch and bite to them like carrots, bell pepper strips, snow peas, or water chestnuts can also be added.

How can I add more flavor to the dish?

If you are looking to add more flavor to the dish, try tweaking the ingredients in the Lo Mien sauce. Add chicken stock instead of vegetable stock. You can also add in oyster sauce or dark brown sugar for some sweetness or fish sauce for some salty and nutty flavor.

Tips & Tricks to Prepare Shrimp Lo Mein

  1. Prepare the ingredients ahead of time: Make dinner plans easy by preparing the ingredients like mushrooms, ginger, and garlic the night before. Keep everything in the refrigerator. When you are ready to cook, grab a wok and get cooking. Since stir-fries are extremely easy, and convenient dishes to whip up, make use of leftovers, and incorporate them into your dish.
  2. Ensure everything is at room temperature: For ingredients that were initially frozen, like the shrimp, it is best to bring it up to room temperature. This prevents the overcooking of ingredients and having them turn soft and soggy. This is also applicable to ingredients that you may have prepped the night before and stored in the refrigerator.
  3. Prepare the noodles right before cooking: Be sure to cook the noodles only before you are ready to toss them in the wok and serve right after. This is to ensure that the noodles do not dry out and stick to each other, easing the cooking process.

Instructions

  1. Make the sauce

    • Mix together the stock, water, cornstarch and soy sauce.
    • Stir well and set aside.
    Make the sauce


  2. Boil noodles

    • Bring a pot of water to a boil, and then add the noodles and cook until al dente. This will take about 3 minutes.
    • Drain the noodles and run it under cold water so that it retains its bite.
    • Add the sesame oil to prevent the noodles from sticking together.

    Boil noodles


  3. Toss the noodles and other ingredients together

    • Heat a wok over high heat and add the oil.
    • Add the ginger, mushrooms, and garlic and toss together for a few seconds.
    • Add the shrimp and stir until cooked. It should not take more than 1 minute.
    • Add the chye sim leaves and toss together for 1 minute.
    • As the shrimps start to turn pink, add the Shaoxing wine.
    • Pour in the sauce and bring to a boil; this will take 1 to 2 minutes.
    • Quickly add the cooked noodles and season with the sesame oil and dark soy sauce.
    • Stir everything together for 1 minute, making sure all the noodles are well coated in the sauce.
    • Season with pepper.

     

    Toss the noodles and other ingredients together


Garnish and Serve!

Transfer to aserving bowl and serve immediately, garnishing with red chilies on top

Try out other simple noodle recipes available here.

Garnish and Serve!

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 4 people
    • 1¼ cup vegetable stock

    • 3 tbsp cornstarch

    • 4 tbsp light soy sauce

    • ¾ cup water

    • 350 g nest thin egg noodles (You may replace noodles with ramen, udon and even glass noodles.)

    • 1 tbsp sesame oil

    • 2 tbsp oil

    • 1 tbsp grated ginger

    • 4 shitake mushrooms (washed & sliced)

    • 2 cloves garlic (minced)

    • 450 g shrimp (shelled & deveined)

    • 200 g chye sim (leaves & stalks cut into 2” pcs) you may replace cai xin with bean sprouts or xiao bai cai

    • 1 tbsp Shaoxing wine

    • 2 tbsp sesame oil

    • 1 tbsp dark soy sauce

    • ¼ tsp pepper

    • 1 red chili (thinly sliced, for garnish)

    Nutrition
    Share Recipe
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.