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chinese - shrimp lo mein

(1 rating)
Recipe by
Baby Kato
Beautiful Shore Country, NB

This Shrimp Lo Mein sounds wonderful, simply wonderful. What's not too like, Stir-fried shrimp, assorted veggies and egg noodles generously coated in a salty and spicy sauce. Seasoned with with the Chinese trinity - garlic, ginger and scallions. This dish promises to be quicker and better than takeout, ready in just 35 minutes. Posted here for play in Culinary Quest, Recipe courtesy of Kelsey Nixon

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For chinese - shrimp lo mein

  • 8 oz
    dried chinese egg noodles, or 1 pound fresh
  • pinch
  • sauce ingredients:
  • 1 pkg
    chicken bouillon mix, such as knorr, dissolved in 1 3/4 cups hot water
  • 1/4 c
    plus 2 tablespoons oyster sauce
  • 3 Tbsp
    low-sodium soy sauce
  • 1 Tbsp
    sesame oil
  • 1 Tbsp
    sriracha chili sauce
  • lo mein ingredients:
  • 2 Tbsp
    vegetable oil
  • 1 Tbsp
    minced garlic
  • 2 tsp
    minced ginger
  • 1 sm
    bunch scallions, white and green parts, sliced
  • 1 lb
    shrimp, peeled and deveined
  • 1 c
    hinly sliced white button mushrooms
  • 2 stalk
    celery, thinly sliced
  • 1 lg
    carrot, shredded
  • 1/4
    head, napa cabbage, finely shredded
  • 2 Tbsp

How To Make chinese - shrimp lo mein

  • 1
    For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
  • 2
    For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
  • 3
    For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds.
  • 4
    Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes.
  • 5
    Transfer the shrimp and aromatics to a plate and reserve.
  • 6
    In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions.
  • 7
    Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage.
  • 8
    Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
  • 9
    Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce.
  • 10
    Add the sauce to the pan with the vegetables and bring to a simmer.
  • 11
    Toss in the reserved shrimp, aromatics and noodles and serve!

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