Shrimp Lo Mein
intro
Slurpable takeout-style shrimp lo mein with tender shrimp, crisp veggies, and springy noodles tossed in umami sauce, ready in 25 minutes for a quick, satisfying meal.
Ingredients
Steps
Prep noodles and sauce
Bring a large pot of water to a rolling boil over high heat. Add 450g fresh lo mein noodles, cook for 3 minutes until just al dente (noodles should have a slight spring, not mushy), then drain, rinse with cool water to stop cooking, and toss with 1 teaspoon (5ml) of toasted sesame oil to prevent sticking. While noodles cook, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, remaining 2 teaspoons (10ml) sesame oil, 1 teaspoon light brown sugar, and 1 teaspoon cornstarch in a small bowl until completely smooth, then set aside.
Prep shrimp and vegetables
Pat 340g peeled, deveined large shrimp completely dry with paper towels, and season lightly with a 1/4 teaspoon pinch of fine table salt. Prep all produce: mince 15g garlic, grate 5g fresh ginger, separate 30g sliced scallions into white/light green sections (for cooking) and dark green sections (for garnish), chop 225g baby bok choy into 2-inch pieces, cut 115g carrot into thin matchsticks, and slice 115g stemmed shiitake mushrooms into 1/4-inch thick slices.
Sear the seasoned shrimp
Heat 1 tablespoon (15ml) neutral cooking oil in a large carbon steel wok or 12-inch deep skillet over medium-high heat (190°C/375°F) until the oil shimmers and just begins to send up faint wisps. Add the dried, seasoned shrimp in a single uncrowded layer, cook for 1.5 minutes per side until lightly golden on the edges and mostly opaque, then transfer to a clean plate and set aside; shrimp will finish cooking when tossed with noodles, so do not cook all the way through at this stage.
Stir-fry aromatics and veggies
Add the remaining 1 tablespoon (15ml) neutral oil to the same wok over medium-high heat. Toss in the minced garlic, grated ginger, and scallion white/light green parts, stir-fry constantly for 30 seconds until fragrant—take care not to burn the garlic, as it will turn bitter quickly. Add the julienned carrot and sliced shiitake mushrooms, stir-fry for 2 minutes until mushrooms soften and carrot is crisp-tender, then add chopped bok choy and cook for 1 additional minute until the leaves just begin to wilt.
Toss noodles with sauce
Reduce stovetop heat to medium, then add the drained, sesame-oil tossed lo mein noodles and pre-mixed sauce to the wok with the vegetables. Use a pair of long kitchen tongs to lift and toss the noodles continuously for 2 minutes, until every noodle strand is evenly coated in the glossy dark sauce and heated all the way through.
Combine shrimp and serve
Add the seared shrimp back into the wok, toss gently with the noodles and vegetables for 1 minute to warm the shrimp completely through, then turn off the heat. Top with the reserved dark green scallion slices, divide evenly between 4 warm serving bowls, and serve immediately while hot.
Tips
2.Pat shrimp completely dry with paper towels before searing: excess moisture will cause shrimp to steam instead of sear, leading to rubbery, bland shrimp without a light golden crust.
3.Keep ingredients moving constantly when stir-frying over high heat: this prevents garlic and ginger from burning, ensures even sauce coating, and stops noodles from sticking to the hot wok surface.
Game changer for weeknight dinners! Cook time was actually 25 minutes like it said, no weird fancy ingredients I had to run to the specialty store for. I tossed in some extra broccoli I had in the fridge and it worked perfectly. Will be adding this to our regular rotation!
Really solid lo mein! I upped the soy sauce a tiny bit because I like my noodles extra savory, but otherwise followed the recipe exactly. Great base recipe to tweak to your taste. Brought leftovers for lunch today and my coworker kept asking where I ordered takeout from, ha!
My whole family devoured this at our Sunday dinner! I was a little worried I’d mess up the noodles because I always overcook lo mein, but the tip to not overboil them and toss straight in the sauce was so helpful. Only thing is I wish I made double, there were zero leftovers!
This is ideal for meal prep! I made a big batch on Sunday, portioned it out into containers, and it held up perfectly all week for work lunches. The shrimp didn’t get weirdly rubbery when reheated, which is usually my biggest issue with seafood meal prep. 10/10.
OMG, made this for our neighborhood potluck last weekend and people would NOT stop asking for the recipe! It was gone in literally 15 minutes. I added a little sprinkle of sesame seeds on top for presentation and it looked like it came straight from a restaurant. So easy too, I’ll definitely be making this for every gathering from now on.
Taste was good, but I had a weird issue where my sauce came out way too thick? I followed the measurements exactly, not sure what I did wrong. Maybe I simmered it too long? Edible, but not the texture I was hoping for.
Just finished making this and wow, I’m impressed! I’m a total beginner cook and I was intimidated to make any kind of Asian takeout dish at home, but the steps were so straightforward. I didn’t burn anything, the shrimp was cooked perfectly, and it tastes better than the lo mein from my usual takeout spot. So proud of myself!
Really good base lo mein recipe. I swapped the shrimp for chicken because that’s what I had on hand, and it still turned out fantastic. Next time I’ll add a little sriracha to the sauce for a tiny kick, I think that would put it over the top. Easy cleanup too, which is always a win for weeknights.
My kids loved it! I’ve been struggling to find dinners that both my 4 year old and 10 year old will eat without complaining, and this was a home run. They didn’t even pick out the veggies I snuck in (shredded carrots, for the win). Will be making this at least twice a month, no question.
SO good. I used fresh lo mein noodles from my local Asian market instead of the dried ones, and it made the whole dish taste even more authentic. 10/10, will be making this every time I have a shrimp craving instead of ordering delivery.
Made this for date night with my partner last night and they were convinced I ordered it from that fancy Chinese place downtown we love! I paired it with some homemade egg rolls and it was the perfect cozy night in meal. Super low effort but tastes like a fancy restaurant dish, 10/10.
Great recipe! Only note is that I wish there was a little more direction on how to prep the shrimp – I peeled and deveined mine but I wasn’t sure if I was supposed to marinate them first? I tossed them straight in the pan and they still tasted good, but I was curious if marinating would make them better.
Was really excited for this but it came out super bland for me? I followed all the measurements, used regular soy sauce, even added the ginger and garlic like it said. Not sure what happened, I really wanted to love it.
This recipe is a total lifesaver on nights when I get home late from work and don’t feel like spending an hour in the kitchen. 25 minutes is no joke, I timed it! I keep frozen pre-peeled shrimp in my freezer specifically for this now, so I don’t even have to run to the store to make it.
Absolute banger of a recipe. I added a handful of bean sprouts and some sliced water chestnuts for extra crunch, and it was chef’s kiss. The sauce is perfectly balanced, not too sweet, not too salty, just exactly what lo mein should taste like. I’ve already sent this to three of my friends who also love takeout copycats.
I’ve tried so many lo mein recipes over the years and this is hands down the best one. It’s easy, the flavors are spot on, and it doesn’t require 20 different ingredients that I’ll only use once. I made it for my in-laws last weekend and my mother-in-law asked for the recipe, which is the highest possible compliment in my book!
Just whipped this up for a quick lunch and I’m blown away. I was worried it wouldn’t be filling enough but I’m stuffed, and it was so quick to throw together. I added a little extra sesame oil because I love that nutty flavor, and it was perfect. 10/10, will be making this for lunch all the time now.