Shrimp Lo Mein Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the lo mein or egg noodles and cook until just al dente according to package instructions (usually 3–5 minutes for fresh, 6–8 for dried). Stir occasionally to prevent sticking. Reserve 120 ml (1/2 cup) of the cooking water, then drain noodles and toss with a little oil or a splash of the reserved water to keep them from sticking.

Make the sauce

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, Shaoxing wine, brown sugar and chicken or vegetable broth. In a separate small cup, dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry; add the slurry to the sauce and stir to combine. Set aside.

Season and coat shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp white pepper and 1 tsp cornstarch until lightly coated. This helps achieve a slightly silky exterior and helps the sauce cling.

Cook the shrimp

Heat a wok or large heavy skillet over high heat until very hot. Add 1–2 tbsp neutral oil and swirl to coat. Add the shrimp in a single layer (work in batches if needed) and cook without moving for 30–45 seconds, then stir or flip and cook until just opaque and curled, about another 30–60 seconds depending on size. Transfer shrimp to a plate and set aside (they will finish cooking when combined with the sauce).

Cook aromatics

Wipe the wok if necessary, then add another 1 tbsp oil and heat until shimmering. Add minced garlic, minced ginger and the white parts of the scallions. Stir-fry for about 20–30 seconds until fragrant but not browned.

Stir-fry vegetables

Add the julienned carrots and snow peas. Stir-fry on high heat for 1–2 minutes until bright and slightly tender-crisp. If using bean sprouts, add them in the last 30 seconds and toss just to warm through.

Combine noodles, shrimp and sauce

Add the drained noodles to the wok with the vegetables and toss together. Pour the prepared sauce around the edge of the wok and toss constantly to coat. If the mixture seems dry or the sauce is too thick, add 1–2 tbsp of the reserved noodle cooking water at a time until the sauce evenly coats the noodles. Return the cooked shrimp to the wok and toss just until shrimp are heated through and everything is evenly coated, about 1 minute.

Finish and serve

Turn off the heat. Stir in the toasted sesame oil and the green parts of the scallions. Taste and adjust seasoning with black pepper, more soy sauce, or a pinch of sugar as desired. Drizzle chili oil or sprinkle red pepper flakes if you want heat. Serve immediately, dividing into 4 portions.