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Shrimp Lo Mein

Shrimp Lo Mein

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Yield: 2
Woks of Life

Shrimp Lo Mein is an easy dish to make at home and tastes just as good as any restaurant version. Prepare the ingredients ahead of time for an easy lo mein.

  • 12oz shrimp, 31-40 size (or 21-25 cut in half), peeled and deveined
  • 1lb fresh pre-cooked lo mein noodles

Sauce:

  • ½tsp sugar
  • 1½TBS soy sauce
  • 2tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp ground white pepper
  • 3TBS neutral oil (like vegetable or canola, divided)

Vegetables:

  • 2cloves garlic (minced)
  • 6fresh button or cremini mushrooms (sliced)
  • 1medium carrot (julienned)
  • ½cup bamboo shoots (sliced)
  • ½cup water chestnuts (sliced)

Stir-fry:

  • 1TBS Shaoxing wine
  • 3cups napa cabbage (shredded)
  • 1cup snow peas (trimmed)
  • 1cup fresh mung bean sprouts
  • 2scallions (split and cut into 2-inch-long pieces)

Take the shrimp and noodles out of the refrigerator and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.

If you can’t find lo mein noodles, you can substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 TBS of vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish, so they don’t dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.

Premix sauce:

Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside.

Shrimp:

Heat a large wok over high heat until it just starts to smoke and add 1 TBS of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.

Vegetables:

Return the wok to the highest heat possible and add 2 TBS oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.

Stir-fry:

Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!

Sauce:

At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed.

Finish:

Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

Szechuan Lo Mein

Szechuan Lo Mein

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Yield: 3 to 4 Servings
Scott Nowell

This should bring delight to your taste buds, then tears to your eyes. Zha Cai is Szechuan preserved vegetable, usually mustard root. Get is at an Asian market.

  • 1lb fresh lo mein noodles
  • ½lb chicken breast, cut into strips
  • 8oz mushrooms, halved or cut into bite-size pieces
  • ½cup carrot, cut on the diagonal
  • ½cup broccoli, cut on the diagonal into 1-inch pieces
  • ½cup baby corn
  • 2oz (about ¼ cup) minced preserved vegetable (ya cai or Zha Cai)
  • 1onion, shredded
  • 1clove garlic, minced
  • 1TBS soy sauce
  • 2TBS hot bean sauce
  • ½tsp salt
  • 5TBS cooking oil

Marinade:

  • 1tsp Shaoxing wine
  • 1tsp soy sauce
  • 1tsp cornstarch

Sauce:

  • ½cup stock
  • 1tsp soy sauce
  • 1TBS chili oil
  • 1tsp ground Sichuan peppercorns
  • 1tsp sugar
  • 1tsp sesame oil
  • 2tsp cornstarch


Marinate chicken:

Mix marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix sauce ingredients. Set aside.

Parboil noodles in a pot of boiling water for three minutes. Drain.

Heat wok. When heated, add 1 TBS of oil. Add garlic and chicken and stir-fry. When done, remove from the wok to a platter.

Reheat the wok and add 1 TBS of oil. Add mushrooms, onions, carrot, broccoli, baby corn and Zha Cai and stir-fry until tender and crisp. Sprinkle ½ tsp of salt over the vegetables and mix it in.

Remove the vegetables to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 TBS cooking oil.

Place noodles in the wok, using chopsticks to break them up. Add 2 TBS hot bean sauce and 1 TBS soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Re-stir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

Shrimp Lo Mein

Shrimp Lo Mein

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Yield: 2 Servings

Adapted from multiple sources

Second try. New sauce.

This is a traditional soft noodle style of Lo Mein.

  • 12oz shrimp (31-40 size, peeled and deveined)
  • ½egg white
  • 1pinch salt
  • 1pinch white pepper
  • 2tsp sesame seed oil
  • 1½TBS corn starch
  • 1TBS oil

Sauce:

  • ½tsp sugar
  • 1½TBS soy sauce
  • 2tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp ground white pepper

Noodles & Vegetables:

  • vegetable oil, as needed
  • 1lb fresh lo mein noodles
  • 2cloves garlic, minced
  • 6fresh button or Cremini mushrooms, sliced
  • 1medium carrot, julienned
  • ½cup bamboo shoots, sliced
  • ½cup water chestnuts, sliced

Stir-fry:

  • 1TBS Shaoxing wine
  • 3cups Napa cabbage, shredded
  • 1cup snow peas, trimmed
  • 1cup fresh mung bean sprouts
  • 2scallions, split and cut into 2-inch-long pieces


Marinating the Shrimp:

In a bowl, add the shrimp, egg white, salt, 1 pinch white pepper, 1 tsp sesame oil and mix. Add cornstarch and mix until well coated. Mix in about a TBS of cooking oil, mix and set aside.

Boiling the Noodles:

In a wok or 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 2 to 3 minutes. Strain and mix into ice water. When chilled, drain and set aside.

Premix sauce:

Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside.

Stir-fry shrimp:

Heat a large wok over high heat until it just starts to smoke and add 1 TBS of cooking oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.

Vegetables:

Return the wok to the highest heat possible and add 2 TBS oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.

Cabbage & noodles:

Next, spread the Shaoxing wine around the perimeter of the wok, and then add the Napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute.

Sauce:

At this point, the noodles should be tender, so add in the sauce mixture you set aside earlier and mix until everything is combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed.

Finish:

Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!