Shrimp Lo Mein
Yield: 4 servings
Calories: 209kcal
I love making shrimp lo mein because it’s a quick, flavor-packed meal that brings silky noodles, crisp-tender vegetables, and juicy shrimp together in one satisfying bowl.
Ingredients
- ½ pound (g) raw shrimp, 16/20 count, peeled and deveined
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- 1 ½ teaspoon (ml) sesame oil, divided
- ¼ cup (ml) unsalted chicken broth
- 3 tablespoons (ml) oyster sauce
- 1 tablespoon (ml) soy sauce
- 1 ½ teaspoons (6 g) granulated sugar
- 1 teaspoon (g) cornstarch
- 6 ounces (170 g) dried lo mein noodles
- 2 tablespoons (ml) vegetable oil, divided
- 1 teaspoon (2 g) minced garlic
- 1 teaspoon (2 g) minced ginger
- 4 cups (g) green cabbage, thinly sliced
- ½ cup (39 g) shredded carrots
- ½ cup (g) bean sprouts
- ¼ cup (g) green onions, 1 ½” pieces
Instructions
- Season the Shrimp – In a medium bowl, combine shrimp, salt, pepper, and ½ teaspoon sesame oil. Set aside.
- Stir Fry Sauce – In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, sugar, cornstarch, and 1 teaspoon sesame oil.
- Cook the Noodles – Boil the dried noodles according to package directions until al dente, about 3 to 4 minutes. If using fresh noodles, boil for 1 minute. Drain the noodles in a colander.
- Cook the Shrimp – Heat a wok or large nonstick skillet over medium-high heat, then add 1 tablespoon vegetable oil. Add the shrimp in one layer, and allow it to cook for 1 minute without moving. Flip and cook for 30 seconds, or until opaque. Transfer to a clean plate.
- Cook the Aromatics – Add 1 tablespoon vegetable oil to the pan. Once the oil is hot, add in garlic and ginger and stir-fry for 15 seconds.
- Cook the Vegetables – Add the cabbage and carrots. Stir-fry until the vegetables just begin to soften, about 1 minute.
- Cook the Noodles and Sauce – Add the drained noodles to the pan, then pour the sauce on top. Stir and cook until thickened, about 1 minute.
- Add the Sprouts – Add the bean sprouts and green onions, and cook for 30 seconds.
- Add the Shrimp – Add the cooked shrimp to the pan, and toss to mix with the noodles. Transfer to a platter and serve the shrimp lo mein while still hot.
Notes
- Serving Size: About 1 cup of shrimp lo mein.
- Using Fresh Noodles: Purchase 8 ounces of fresh lo mein noodles.
- Fresh Noodle Swaps: Ramen, chow mein, or yaki-soba. These are sold in the refrigerated section at markets.
- Dried Noodle Substitutes: Use 6 ounces of dried noodles of chow mein, yaki-soba, Chuka-soba, or thick spaghetti noodles. Cook to the manufacturer’s directions until al dente, then drain well.
- Storing: Refrigerate in an airtight container for up to 3 days.
Nutrition
Calories: 209kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1070mg | Potassium: 243mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2807IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 1mg
Recipe Link
Recipe Video