Fried Shrimp & Pork Lo Mein Recipe

Prepare noodles

If using fresh lo mein noodles, separate gently and blanch in boiling water for 30–45 seconds until pliable. If using dried noodles, cook according to package directions until just al dente. Drain and toss immediately with 1 teaspoon neutral oil to prevent sticking; set aside.

Mix sauce

In a bowl, whisk together chicken stock, light soy sauce, dark soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, and 1 teaspoon cornstarch until smooth. Taste and adjust seasoning — it should be savory with a touch of sweetness. Keep sauce nearby.

Marinate pork and shrimp

In a bowl combine pork slices with 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, egg white, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat and let rest 10–15 minutes. In a separate bowl, toss shrimp with 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper and 1 teaspoon cornstarch; set aside.

Quick fry proteins (frying step)

Heat 2 cups neutral oil in a wok or deep saute pan to 350°F (175°C). Working in a single layer, fry the marinated pork slices 30–45 seconds until edges just turn opaque and start to curl; remove with a slotted spoon and drain on paper towels. Fry shrimp 30–45 seconds until pink and just cooked through; remove and drain. (Goal is a light exterior sear/fry — not to fully crisp long.) Reserve fried pork and shrimp on a plate.

Heat a wok or large skillet over high heat until smoking slightly. Add 2 tablespoons neutral oil and swirl to coat. Add minced garlic, minced ginger and the white parts of the scallions; stir-fry 10–15 seconds until fragrant but not browned. Add julienned carrot and snow peas; stir-fry 30–45 seconds until bright and slightly tender-crisp. If using bean sprouts, add them now and toss briefly.

Add the drained noodles to the wok and toss together with the vegetables for 20–30 seconds to combine. Pour the prepared sauce evenly over the noodles and toss constantly so sauce emulsifies with the stock and coats the noodles. If sauce seems thin, let it bubble and reduce 30–60 seconds; if too thick, add 1–2 tablespoons hot water or stock.

Return the fried pork and shrimp to the wok and fold gently into the noodles until heated through, about 30 seconds. Add the green parts of the sliced scallions, toss once, and adjust seasoning with a pinch more salt or soy if needed. Finish with a drizzle of sesame oil.

Transfer to a serving platter. Sprinkle toasted sesame seeds, additional sliced scallions, and freshly ground black pepper on top. Serve immediately.