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A serving of shrimp lo mein with a glossy sauce, tender shrimp, and chewy noodles in a dark bowl.

Shrimp Lo Mein

Rebecca Blumer
A fast, takeout-style noodle stir-fry with tender shrimp, chewy noodles, crisp vegetables, and a glossy savory sauce, all ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 5 servings
Calories 479 kcal

Equipment

  • wok

Ingredients
 

Shrimp

  • 1 lb shrimp
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tbsp light soy sauce low sodium
  • 1/4 tsp baking soda
  • 1 tsp shaoxing wine
  • 1/2 tbsp cornstarch
  • 1/2 tbsp neutral oil I used avocado oil

Lo Mein Sauce

  • 2 tbsp light soy sauce low sodium
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/2 tbsp sugar
  • 1 tbsp water
  • 1/2 tbsp cornstarch
  • 1/4 tsp msg optional

Noodles

  • 16 oz lo mein noodles fresh or dried
  • 1/2 tsp sesame oil optional

Oil & Vegetables

  • 3 tbsp neutral oil I used avocado oil
  • 5 cloves garlic minced
  • 1 tbsp ginger minced
  • 5 scallions chopped, greens and whites separated
  • 1 carrot medium, cut to strips
  • 3 cups cabbage sliced
  • 1/2 white onion sliced
  • 6 shiitake mushrooms sliced
  • 2 cups bean sprouts

Instructions
 

  • Pat the shrimp dry with a paper towel and place them in a bowl. Marinate with salt, white pepper, light soy sauce, baking soda, shaoxing wine, cornstarch and oil. Let marinate for 15 minutes while you prepare the rest of your ingredients.

    I always make sure the shrimp are fairly dry before they hit the marinade, because surface moisture can dilute the coating. After 15 minutes, they should look lightly glossy and a little velvety rather than wet and drippy.
  • In a small bowl, make the sauce by adding soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg. Mix until the cornstarch and sugar is dissolved.

    Give this a really good stir so you do not end up with cornstarch hiding at the bottom. The sauce should look smooth and thin at this stage, almost too thin, but it thickens fast once it hits the hot pan.
  • Bring a large pot of water to a boil over high heat. Cook the lo mein noodles 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat the noodles with sesame oil to prevent sticking.

    This undercooking step matters. You want the noodles to still have a noticeable bite in the center, because they finish in the wok. After rinsing, drain them well so you are stir-frying noodles, not steaming them.
  • In a large wok or pan, heat 3 tbsp of oil over high heat until just smoking. Sear the shrimp for 2-3 minutes or until cooked through and set aside.

    You should hear an immediate sizzle. The shrimp are ready when they turn opaque and curl into a loose C shape. If they tighten into little O’s, they have gone a bit too far. For food safety, shrimp are done at 145°F and opaque throughout.
  • In the same oil, sauté the garlic and ginger for 15 seconds over medium high heat. Add the scallion whites, carrot, cabbage, white onion, and mushrooms. Turn the heat to high and sauté for a 2-3 minutes until slightly wilted, then add the noodles, shrimp, and sauce and mix thoroughly. Continue cooking for 1-2 minutes until the sauce has thickened and is evenly coated. Add scallion greens and bean sprouts, mix and stir fry for another minute and enjoy!

    The garlic and ginger should smell sharp and fragrant almost immediately, so do not wander off here. Once the noodles and sauce go in, keep everything moving until the noodles turn glossy and evenly bronzed. I personally love separating the scallion whites and greens because the whites build flavor early, while the greens stay fresh and bright at the end.

Notes

Prep Tip: Have the sauce mixed, the vegetables sliced, and the shrimp ready before the wok gets hot. This recipe moves quickly once cooking starts.
Texture Tip: Cook the noodles 2 minutes under package directions, rinse with cold water, and drain very well so they stay chewy instead of turning soggy.
Safety Tip: Shrimp cook fast. Remove them as soon as they turn opaque and curl into a loose C shape. For food safety, shrimp are done at 145°F.
Variation: Fresh or dried lo mein noodles work best, but spaghetti or plain ramen can work in a pinch. Dry sherry is the closest easy substitute for shaoxing wine.
Storage: Refrigerate leftovers promptly in an airtight container. Reheat in a hot skillet for the best texture, adding a small splash of water if the noodles seem tight or sticky.
Freezing: You can freeze it, but the noodles soften and the vegetables lose some snap after thawing, so this dish is best fresh or from the fridge.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 479kcalCarbohydrates: 79gProtein: 30gFat: 5gSaturated Fat: 0.4gCholesterol: 146mgSodium: 1396mgPotassium: 556mgFiber: 5gSugar: 6gVitamin A: 2208IUVitamin C: 26mgCalcium: 106mgIron: 2mg
Keyword lo mein noodles, shrimp lo mein, stir fry
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