Description
This Shrimp Lo Mein Stir-Fry is a vibrant and flavorful dish combining tender seared shrimp with fresh vegetables and perfectly cooked lo mein noodles. The sauce balances savory soy notes with a hint of sweetness and umami, while stir-frying ensures a quick cook that keeps ingredients crisp and noodles just right. Ideal for a satisfying weeknight dinner, this recipe delivers authentic Asian-inspired flavors in just 45 minutes.
Ingredients
Scale
Shrimp and Noodles
- 12 oz. shrimp (340g, 31/40 size, peeled and deveined)
- 1 pound fresh pre-cooked lo mein noodles
Sauce Ingredients
- ½ teaspoon sugar
- 1 ½ tablespoons regular or light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
Vegetables and Aromatics
- 3 tablespoons neutral oil (vegetable or canola, divided)
- 2 cloves garlic (minced)
- 6 fresh button or cremini mushrooms (sliced)
- 1 medium carrot (julienned)
- ½ cup bamboo shoots (sliced)
- ½ cup water chestnuts (sliced)
- 1 tablespoon Shaoxing wine
- 3 cups napa cabbage (chopped)
- 1 cup snow peas (trimmed)
- 1 cup fresh mung bean sprouts
- 2 scallions (split and cut into 2-inch long pieces)
Instructions
- Prepare shrimp and noodles: Remove shrimp and lo mein noodles from the refrigerator and let them come to room temperature. To quickly warm the noodles without sogginess, soak the unopened bag in hot water. If fresh lo mein noodles are unavailable, substitute with dried linguini cooked al dente, drained, and tossed immediately with 1 tablespoon vegetable oil to prevent sticking.
- Make the sauce: In a bowl, combine sugar, regular or light soy sauce, dark soy sauce, oyster sauce, sesame oil, and ground white pepper. Stir the mixture until the sugar dissolves, then set aside for use later.
- Sear the shrimp: Heat a large wok over high heat until it starts to smoke. Add 1 tablespoon of oil around the wok’s perimeter, then quickly spread the shrimp evenly in the wok. Sear each side of the shrimp for 10–15 seconds until just cooked. Remove the shrimp promptly and set aside on a plate to prevent overcooking.
- Stir-fry vegetables: Return the wok to high heat and add 2 tablespoons of oil. Add minced garlic and stir for a few seconds to release fragrance. Then add sliced mushrooms, julienned carrots, bamboo shoots, and water chestnuts. Stir-fry the vegetables for about 30 seconds to maintain their crispness.
- Add Shaoxing wine and cabbage: Sprinkle the Shaoxing wine around the edges of the wok, then add the chopped napa cabbage to the center. Stir-fry everything together for an additional 30 seconds to lightly wilt the cabbage.
- Add noodles: Evenly spread the pre-cooked lo mein noodles over the vegetables in the wok. Stir-fry everything together for 1 minute, ensuring the noodles are heated through but still retain a firm texture without becoming mushy.
- Incorporate sauce: Pour the prepared sauce mixture over the noodles and vegetables. Stir-fry with a scooping motion for about 30 seconds to evenly coat all ingredients with the flavorful sauce.
- Combine shrimp and final veggies: Add back the seared shrimp along with snow peas, fresh mung bean sprouts, and scallions. Mix thoroughly and continue stir-frying for 2 minutes to blend all the flavors together and finish cooking.
- Serve: Remove the wok from heat and serve the shrimp lo mein immediately to enjoy the best texture and flavor.
Notes
- Using fresh pre-cooked lo mein noodles is preferred for best texture; if unavailable, dried linguini can be a suitable substitute.
- Do not overcook the shrimp during searing to keep them tender and juicy.
- Stir-frying on high heat is essential to achieve crisp vegetables and avoid soggy noodles.
- Adjust seasoning and soy sauce quantities to taste, especially if using low-sodium versions.
- Shaoxing wine adds authentic flavor but can be omitted or replaced with dry sherry if unavailable.
