Shrimp lo mein represents the epitome of Chinese-American comfort food, delivering tender noodles, succulent shrimp, and crisp vegetables in a savory sauce that brings everything together in perfect harmony. This beloved dish transforms simple ingredients into a satisfying meal that’s both familiar and exciting, making it a go-to choice for weeknight dinners and special occasions alike.
The beauty of shrimp lo mein lies in its versatility and the way it showcases the natural sweetness of shrimp against a backdrop of perfectly cooked noodles and fresh vegetables. Unlike its cousin chow mein, which features crispy noodles, lo mein celebrates the soft, silky texture of boiled noodles that absorb the rich, umami-packed sauce while maintaining their tender bite.
What makes this dish particularly appealing is its accessibility for home cooks. With the right techniques and ingredients, you can create restaurant-quality shrimp lo mein in your own kitchen, controlling the sodium content, vegetable ratio, and spice level to suit your preferences. The key is understanding the balance between the sweet and savory elements of the sauce, the proper cooking time for the shrimp, and the art of tossing everything together without overcooking any component.
How To Make Shrimp Lo Mein
Ingredients
For the Noodles and Shrimp:
- 12 oz fresh lo mein noodles or 8 oz dried egg noodles
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil, divided
For the Vegetables:
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, julienned
- 1 cup snap peas, trimmed
- 1 cup bean sprouts
- 2 carrots, julienned
- 3 green onions, cut into 2-inch pieces
For the Lo Mein Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (for color)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 tablespoons chicken or vegetable broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- 2 tablespoons sesame seeds
- Additional green onions, chopped
- Fresh cilantro leaves (optional)
Step-by-Step Instructions
Step 1: Prepare the Shrimp Pat the shrimp completely dry with paper towels and place them in a bowl. Sprinkle with cornstarch, salt, and white pepper, tossing gently to coat evenly. This coating helps the shrimp develop a slight crust when cooked and helps them hold onto the sauce better. Let the shrimp sit for 10 minutes while you prepare other ingredients.
Step 2: Cook the Noodles Bring a large pot of salted water to boil. Add the lo mein noodles and cook according to package directions until just tender, usually 2-3 minutes for fresh noodles or 6-8 minutes for dried. Fresh noodles should have a slight bite, while dried noodles should be al dente. Drain and rinse briefly with cold water to stop cooking. Toss with a small amount of oil to prevent sticking and set aside.
Step 3: Prepare the Sauce In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, white pepper, and broth. Stir until the sugar dissolves completely. Set aside the cornstarch slurry for later use. Having the sauce ready before you start cooking is crucial since the stir-frying process moves quickly.
Step 4: Cook the Shrimp Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until it shimmers. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes without moving them, allowing them to develop a golden crust. Flip and cook for another 1-2 minutes until they’re pink and just cooked through. Remove shrimp to a plate and set aside.
Step 5: Stir-Fry the Aromatics In the same wok, add the remaining tablespoon of oil. Add the minced garlic and ginger, stir-frying for 30 seconds until fragrant but not browned. Add the sliced onion and cook for 2-3 minutes until it begins to soften and become translucent.
Step 6: Add the Vegetables Add the bell pepper and carrots to the wok, stir-frying for 2-3 minutes until they’re crisp-tender. Add the snap peas and cook for another minute. Finally, add the bean sprouts and cook for just 30 seconds, as they should remain crisp and fresh. The key to perfect vegetables is cooking them just enough to remove their raw edge while maintaining their crunch and vibrant color.
Step 7: Combine Noodles and Sauce Add the cooked noodles to the wok with the vegetables, using tongs or chopsticks to toss everything together gently. Pour the prepared sauce over the noodles and vegetables, tossing continuously to ensure even coating. The noodles should absorb the sauce while maintaining their texture.
Step 8: Final Assembly Return the cooked shrimp to the wok along with the green onions. Toss everything together for 1-2 minutes, allowing the shrimp to heat through and the flavors to meld. If the sauce seems too thick, add the cornstarch slurry gradually while tossing until you achieve the desired consistency. The sauce should lightly coat the noodles without being gummy or watery.
Step 9: Taste and Adjust Taste the lo mein and adjust seasoning as needed. You might want to add more soy sauce for saltiness, a touch more sugar for sweetness, or a splash of sesame oil for aroma. The perfect balance should be savory with subtle sweet undertones and a hint of pepper heat.
Step 10: Serve Immediately Transfer the shrimp lo mein to a large serving platter or individual bowls. Garnish with sesame seeds, additional chopped green onions, and fresh cilantro if desired. Serve immediately while hot, as lo mein is best enjoyed fresh from the wok when the noodles are still silky and the vegetables retain their crunch.
Tips for Restaurant-Quality Results
The secret to exceptional shrimp lo mein lies in proper heat control and timing. Your wok or pan should be very hot throughout the cooking process, which helps create the characteristic “wok hei” or breath of the wok that gives authentic Chinese stir-fries their distinctive flavor. Don’t overcrowd the pan, as this will cause ingredients to steam rather than stir-fry.
Choose your noodles carefully ā fresh lo mein noodles from an Asian market will give you the best texture, but high-quality dried egg noodles work well too. Avoid overcooking the noodles initially, as they’ll continue to cook when tossed with the hot sauce and vegetables.
For the best shrimp, buy them fresh if possible and avoid pre-cooked varieties. Large shrimp work better than small ones, as they won’t overcook as easily during the quick stir-frying process. The cornstarch coating not only helps with texture but also helps the sauce adhere better to the shrimp.
This homemade version allows you to control the sodium content and customize the vegetables to your liking, making it a healthier alternative to takeout while delivering all the flavors you crave.
- Shrimp Lo Mein - July 15, 2025
- Authentic Homemade Mole Sauce Recipe - June 26, 2025
- Cheddar Bratwurst - June 25, 2025