Shrimp Lo Mein Recipe

Cook noodles

Bring a large pot of salted water to a boil. Cook the lo mein or egg noodles according to package instructions until just al dente (usually 4–6 minutes). Drain and rinse briefly under warm water to stop cooking and prevent sticking. Toss with 1 teaspoon neutral oil and set aside.

Make sauce

In a bowl, whisk together 6 tbsp low-sodium soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil, 1 tbsp rice wine (or dry sherry), 1 tsp granulated sugar, 1 tsp cornstarch, and 3 tbsp water until smooth. The cornstarch will thicken the sauce slightly when heated.

Marinate shrimp

Pat the shrimp dry with paper towels. In a medium bowl, combine the shrimp with 1 tsp shaoxing wine (or dry sherry), 1 tsp soy sauce, and 1 tsp cornstarch. Toss to coat and let sit for 5–10 minutes while preparing other ingredients.

Cook shrimp

Heat 1 tbsp vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

Sauté aromatics & vegetables

In the same wok, add 2 tbsp canola oil and heat over high heat until hot but not smoking. Add the sliced scallion whites, 3 cloves minced garlic, and 1 tsp minced ginger; stir-fry 15–20 seconds until fragrant. Add julienned carrot, sliced red bell pepper, sliced napa cabbage (or bok choy), and snow peas. Stir-fry 2–3 minutes until vegetables are crisp-tender.

Combine noodles and sauce

Add the cooked noodles to the wok, tossing to combine with the vegetables. Pour the prepared sauce over the noodles and toss continuously for 1–2 minutes so the sauce thickens and coats everything evenly. If the mixture seems dry, add 1–2 tbsp warm water or reserved noodle cooking water to loosen.

Return shrimp

Add the cooked shrimp and most of the scallion greens to the wok. Toss gently for another minute to warm the shrimp through and incorporate. Taste and adjust seasoning with up to 1/2 tsp salt and freshly ground black pepper as needed.

Turn off the heat and drizzle 1 tsp toasted sesame oil over the lo mein. Toss lightly. Transfer to a serving platter and sprinkle with sesame seeds and the remaining scallion greens. Serve immediately with lime wedges on the side if desired.