Shrimp Lo Mein Recipe

Cook noodles

Bring a large pot of salted water to a boil. Cook the lo mein noodles (or spaghetti) according to package instructions until just al dente. Drain, run briefly under cold water to stop cooking, toss with 1 teaspoon neutral oil to prevent sticking, and set aside in a colander.

Make sauce

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, warm chicken or vegetable broth, and 1 teaspoon cornstarch until smooth. Set sauce aside; the cornstarch will help slightly thicken the sauce when heated.

Pat the shrimp dry with paper towels. In a bowl toss the shrimp with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cornstarch, the minced garlic and minced ginger. Let sit while you heat the wok — this both seasons and gives a light velveting to the shrimp.

Heat a wok or large nonstick skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl. Add shrimp in a single layer and sear 30–45 seconds per side until pink and just cooked through. Remove shrimp to a plate and reserve.

To the same wok over high heat, add the remaining 2 tablespoons vegetable oil. Add the sliced yellow onion and stir-fry 30–45 seconds until slightly softened. Add the carrots and snow peas and stir-fry 1–2 minutes until vegetables are crisp-tender.

Add the white parts of the green onions, and stir in the bean sprouts if using; stir-fry another 30 seconds. Push vegetables to the sides of the wok to create a center space.

Return the cooked shrimp to the center of the wok along with the drained noodles. Pour the prepared sauce evenly over the noodles and vegetables.

Toss everything together using tongs or two spatulas, stirring and turning constantly so the sauce coats the noodles and the cornstarch slightly thickens — this should take 1–2 minutes. If the mixture seems dry, add 1–2 tablespoons warm broth or water.

Taste and adjust seasoning: add up to 1 teaspoon more soy sauce for saltiness or a pinch of sugar if you prefer a sweeter balance. Sprinkle with the green onion tops and 1/4 teaspoon white or black pepper. Toss briefly to combine.

Transfer to a serving platter. Sprinkle toasted sesame seeds if using and serve immediately with lime wedges on the side.