Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m excited to share my favorite shrimp lo mein recipe with you! This Chinese noodle dish is my go-to for a quick dinner recipe. It’s packed with tender stir-fry shrimp, veggies, and chewy noodles in a savory sauce.
What I love about this dish is how fast it comes together. In just 30 minutes, you can whip up a restaurant-quality meal at home. It’s perfect for those busy nights when you want something tasty without spending hours in the kitchen.
Let’s dive into this delicious shrimp lo mein recipe and bring the flavors of Chinese cuisine to your dinner table!
5 Reasons You’ll Love This Recipe
This easy shrimp lo mein recipe is a hit for homemade Chinese food. It’s a versatile noodle dish that will impress everyone!
- Quick and easy: This quick stir-fry takes just 30 minutes from start to finish.
- Customizable: Mix and match veggies and proteins to suit your taste.
- Simple ingredients: You’ll find everything you need at your local grocery store.
- Healthier choice: Control portions and ingredients for a nutritious meal.
- Perfect balance: Enjoy tender shrimp, crisp veggies, and chewy noodles in a savory sauce.
This homemade Chinese food brings restaurant-quality flavors to my kitchen. The mix of textures and tastes is irresistible. Plus, it’s great for using up leftover veggies.
With this easy shrimp lo mein, I can enjoy takeout flavors at home without the guilt. I can change the spice, add more veggies, or use chicken instead of shrimp. It’s perfect for busy nights or lazy weekends when I want something tasty but don’t want to cook for hours.
Exact Ingredients List (+ Possible Substitutes)
I love how versatile lo mein ingredients are. For this shrimp lo mein recipe, I use 16 oz of lo mein noodles. If you can’t find them, spaghetti is a great substitute. The main ingredient is 1 lb of juicy shrimp, perfect for a tasty stir-fry.
For vegetables, I include:
- Carrots
- Cabbage
- Onion
- Scallions
- Shiitake mushrooms
- Bean sprouts
You can swap these with red peppers, zucchini, or baby corn for a change.
- Soy sauce
- Oyster sauce
- Shaoxing wine
- Sesame oil
- White pepper
- Sugar
- Cornstarch
For a sweeter flavor, add hoisin sauce or brown sugar.
Don’t forget minced garlic and ginger. They’re vital for the shrimp stir-fry. With these ingredients, you’re ready to make a delicious shrimp lo mein!
Instructions
I’m excited to share my step-by-step process for making shrimp lo mein. First, I cook the lo mein noodles for about a minute less than the package suggests. This keeps them firm for stir-frying later.
While the noodles cool, I marinate the shrimp. A mix of salt, white pepper, soy sauce, baking soda, and cornstarch works magic in just 15 minutes. During this time, I chop my veggies and make the sauce.
Now comes the fun part – the stir-fry technique! I heat my wok until it’s smoking hot. In goes the shrimp for a quick sear. Once they’re pink, I set them aside and add garlic and ginger. The smell is amazing!
Next, I add the vegetables and give them a quick stir. Then, I add the noodles. We stir-fry everything together, adding the sauce and shrimp back in. The key is to keep everything moving until the sauce thickens and coats everything well.
Last but not least, I add crunchy bean sprouts and green onions. The whole cooking process takes about 15 minutes. And just like that, my shrimp lo mein is ready to eat!
Tips, Tricks & Storing
I love using a carbon steel wok for my lo mein cooking tips. It’s perfect for high-heat cooking and gives the dish that authentic flavor. When making shrimp lo mein, I make sure not to overcrowd the pan. This keeps my noodles from getting mushy and helps everything cook evenly.
For the best results, I cut all my veggies to similar sizes. This way, they cook at the same rate. I also slightly undercook my noodles since they’ll keep cooking in the pan. To prevent sticking, I rinse them with cold water and toss them with a bit of sesame oil.
When it comes to storing leftover shrimp lo mein, I pop it in an airtight container in the fridge. It stays good for up to 3 days. For reheating noodles, I use either the microwave or a saucepan. I just heat it until it’s warm all the way through. This way, I can enjoy my tasty lo mein even days after I make it!