Description
An easy to make Chinese shrimp lo mein recipe. Packed with flavor, but healthier than your favorite takeout spot!
Ingredients
Scale
For the lo mein stir fry:
- 8 oz. large shrimp (1/2 pound), peeled and deveined
- 1 pound fresh pre-cooked lo mein noodles, fresh chow mein noodles, fresh egg noodles, or fresh ramen noodles
- 3 tablespoons neutral oil (like vegetable or canola), divided
- 3 cups vegetables – like red bell peppers, carrots, cabbage, napa cabbage, or bok choy – julienne cut or finely chopped
- 1 cup snow peas, trimmed
- White ground pepper (optional)
For the lo mein sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine or dry sherry
- 1 garlic clove, minced
- 1 teaspoon sesame oil
Instructions
- Put all the ingredients for the sauce in a bowl and mix well. Set aside.
- Boil the noodles according package instructions, drain and toss with 1 tablespoon vegetable oil. This will prevent the noodles from sticking together. Set aside.
- In a large deep pan or wok over medium heat, add 1 tablespoon vegetable oil and shrimp. Cook for 3-4 minutes and transfer them to a plate. Set aside.
- Raise the temperature to medium-high (or high if your stove top doesn’t get really hot) and add the remaining 1 tablespoon vegetable oil. When the oil is hot, add the julienned vegetables and snow peas and stir fry for 4 minutes.
- Add the cooked shrimp, noodles and the sauce and toss well for 1 minute.
- Turn heat off, transfer lo mein to a plate and serve with white ground pepper.
Notes
These shrimp lo mein noodles taste best fresh out of the wok – but leftovers will keep in the fridge for 2-3 days.
Nutrition
- Serving Size:
- Calories: 353
- Sugar: 4.3 g
- Sodium: 906 mg
- Fat: 12.2 g
- Saturated Fat: 1.7 g
- Carbohydrates: 43.8 g
- Fiber: 2.3 g
- Protein: 14.5 g
- Cholesterol: 91.2 mg
